Croccante-- Italian Almond Brittle

This is a recipe from David Rocco's La Dolce Vita on Cooking Channel. I love this because it is a new take on standard peanut brittle, plus I'm Italian so, I'm a little biased.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 3  cups sugar
• 1⁄2 cup water
• 5  cups  almonds
•  butter, for greasing cookie sheet

Directions

1. In a saucepan, add the sugar and cook on high heat. Continue to stir until the sugar begins to sweat and liquify. Add a bit of water to help, if necessary. Continue to cook until the sugar turns into a deep rich brown color.
2. Add the almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated. Remove the almonds from the heat and quickly pour and spread the hot almond-sugar mixture onto a buttered cookie sheet to the desired thickness.
3. Let cool for 30 minutes before breaking it into smaller pieces.