Fiery (Or Not) Almond Brittle
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
1 pound
ingredients
- 2 tablespoons butter (salted)
- 1⁄8 teaspoon ground red pepper (or not)
- 3⁄4 teaspoon crushed red chili pepper (or not)
- 1 cup sugar (white)
- 1⁄2 cup corn syrup (light)
- 1⁄4 teaspoon salt
- 1 1⁄4 cups almonds (raw, whole)
- 3⁄4 teaspoon baking soda
directions
- Butter a large cookie sheet; set aside. (A silicon baking sheet could be used instead).
- In a small custard cup, melt the 2 tablespoons of butter, stir in the pepper seasoning, set aside.
- In a 2-quart glass bowl, combine sugar, corn syrup, and salt. Microwave on high for 3 minutes, or until the syrup boils rapidly about 275 degrees Fahrenheit - soft crack stage.
- Stir the mixture and add the almonds. Microwave on high an additional 5 to 6 minutes stirring about halfway through the cooking time. (The syrup will be light brown - about 350 degrees Fahrenheit - hard crack stage).
- Stir in the butter pepper mixture.
- Sprinkle baking soda over mixture stirring constantly.
- Immediately pour mixture onto prepared cookie sheet.
- Cool, then break into pieces. Store in an airtight container.
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RECIPE SUBMITTED BY
SweetSueAl
Newport News, VA
I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too.
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