The holidays can bring many different traditions for many different people, and I love learning about the different kinds of traditons people share with their families. I think it’s important to keep traditions going especially if that means I get delicious treats as a result.
When one of my friends came for a visit she brought me some almond brittle that her mom made, as she suggested she makes it every year! What a thoughtful little gift idea, and also it’s so practical because it’s easily transportable, and doesn’t spoil overly fast!
In an attempt not to hinder quality time between family, I decided to hit the interwebs to find an almond brittle recipe of my own! Below is the result! Also with the amount of sugar that goes into this recipe I take no responsibility for cavities; that means I don’t want any dentist bills ! Eat at your own risk blog readers!
Almond Brittle Recipe
**Original Recipe found here: Epicurious.com
1/2 cup water
2 cups sugar
6 tablespoons light corn syrup
1 teaspoon baking soda
3/4 teaspoon salt
2 cups whole natural almonds, chopped coarse and toasted until golden
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped coarse
Butter a large baking sheet and a metal spatula.
In a heavy 5-6 quart saucepan combine water, sugar, and corn syrup and bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil syrup, without stirring, until it registers 310°F. on a candy thermometer.
Remove pan from heat (syrup will be very hot). It might be best to ask someone to help you here. Ask them to carefully add baking soda and salt and, while you work quickly to stir until syrup foams and thickens. Then you can stir in almonds and pour the mixture onto prepared baking sheet, spreading with prepared spatula. It hardens REALLY fast, so make sure you do this quickly.
Cool brittle 5 minutes and sprinkle chocolate evenly over it. Let chocolate melt, about 5 minutes, and spread it with a clean spatula. Chill brittle on baking sheet until chocolate hardens. Loosen brittle with a clean spatula from baking sheet and, holding brittle underneath with palms of hands to avoid smearing chocolate, drop from height of a few inches onto work surface to break into pieces. Transfer brittle, separating it with layers of wax paper, to airtight container. Brittle keeps, covered and chilled for 2 weeks.
What are some of your holiday baking traditions blog reader? Mine is for sure these Candy Cane Cookies! I make them every year and always regret that I didn’t make more because they go so fast! Check out the recipe for Candy Cane Cookies by clicking here.