Almond Brittle

DIRECTIONS

• Bring the water to a boil in a large, heavy saucepan over moderate heat.
• Stir in the sugar and corn syrup until dissolved.
• Cook to the hard-ball stage (250F, 121C) and add the almonds and salt.
• Cook, stirring occasionally, to the hard-crack stage (300F, 150C).
• Remove from the heat and stir in the butter, vanilla, and baking soda.
• Pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula, making it as thin as possible while it is still hot.
• Cool to room temperature and break into pieces.
• Store in an airtight container.