Almond brittle

Almond brittle. Forgive the bluriness; a steady shot I'm not.

Almond brittle. Forgive the bluriness; a steady shot I'm not.

This is a really easy recipe I made for a recent work potluck. I cribbed it from a website, and tweaked it for my own nefarious ends.

2 C. sugar (I used raw cane sugar)

1 C. honey

1 C. water

2 t. vanilla

Shot of Kahlua

1 T. butter

2 C. toasted whole almonds

Combine sugar, honey and water in a deep, heavy sauce pan over low heat. Still until sugar is dissolved, and bring to a boil. Boil until it reaches 300 degrees on a candy thermometer*. Remove from heat. Toss in vanilla, Kahlua, butter and almonds. Stir just enough to mix and pour out onto a pre-greased cookie sheet. Spread mixture evenly, so the nuts aren’t all bunched up, with a rubber spatula. Cool for a few hours, break up with your hands, a hammer or other blunt instrument, and enjoy.

Yield: a lot (it filled about three-quarters of a large cookie sheet).

* I admit I don’t own a candy thermometer. Here’s the cheat: Once the sugar starts coating a spoon dipped in it, check every 30 seconds or so by dropping a tiny bit in a glass of cool water. Once that drop holds tight and doesn’t dissolve, you’ve got candy. Remove from heat and proceed.

Leave a Reply