Fiery (Or Not) Almond Brittle

Quick, easy, and buttery good with or without a touch of fire. From a Challenge Butter box

• Ready In: 30 mins
• 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

1. Butter a large cookie sheet; set aside. (A silicon baking sheet could be used instead).
2. In a small custard cup, melt the 2 tablespoons of butter, stir in the pepper seasoning, set aside.
3. 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.
4. 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).
5. Stir in the butter pepper mixture.
6. Sprinkle baking soda over mixture stirring constantly.
7. Immediately pour mixture onto prepared cookie sheet.
8. Cool, then break into pieces. Store in an airtight container.