Almond brittle is the grown-up version of peanut brittle. Make this a day ahead and let the flavors mature and mellow overnight. This would be great as part of a holiday assortment of cookies and candy.
Makes about 1 1/4 pounds
2 cups sugar
1/8 teaspoon cream of tartar
1/3 cup water
1 tablespoon unsalted butter, cut in 4 pieces
1 cup whole unblanched almonds, toasted
1. Lightly oil a baking sheet. Oil the back of a wooden spoon. Set aside.
2. In a large deep heavy saucepan, combine the sugar, cream of tartar, and water and bring to a boil over medium-high heat, stirring to dissolve the sugar. Brush down the sides of the pan and wet pastry brush to remove any sugar crystals. Boil, without stirring, 8 to 10 minutes, until the caramel is a golden amber color (swirl the caramel in the pan occasionally for even cooking).
3. Immediately remove the pan from the heat and add the butter and nuts. Stir carefully with a wooden spoon just until the almonds are coated with caramel. Working quickly, pour the caramel onto the prepared baking sheet and, using the oiled wooden spoon, spread the brittle out on the sheet, separating any clusters of almonds (the pan will become very hot). Let cool completely.
4. Break the cooled brittle into pieces. Serve, or store in an airtight container at room temperature for up to 2 weeks.
Courtesy of Mary Engelbreit’s Sweet Treats Dessert Cookbook
