Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 c Whole, unblanched almonds 1/4 ts Salt
1 1/3 c Blanched, chopped almonds 1 tb Unsalted butter
3/4 c Packed brown sugar 1/2 ts Vanilla extract or flavor
2/3 c Light corn syrup 1/4 ts Almond extract or flavor
1/4 c Water

1) Preheat oven to 325 F. 2) Place whole and chopped almonds on a
jelly-roll pan and toast them for 15 min. in oven, tossing and
stirring occasionally. Turn off heat and leave nuts in oven. They
must be warm when added to syrup. 3) In heavy 1 1/2 qt. saucepan,
stir together brn. sugar, corn syrup, water and salt. Swirl over high
heat until sugar dissolves, washing down sides of pan with wet brush
to remove any sugar crystals. Boil to 290 F. on candy thermometer
without stirring. 4) Meanwhile, butter lge. baking sheet and a metal
spatula. 5) When syrup is ready, remove from the heat and stir in the
hot nuts, then butter, vanilla, and almond extract. 6) Pour candy
onto baking sheet and press out as flat as possible with spatula. Let
cool. 7) Remove the brittle from the pan and break into serving pcs.
Pack airtight and store for 24 hrs. before serving to let flavor
develop. Will keep for many weeks.

Yield: 1 1/4 lbs.

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