Crunchy Salted Almond Brittle (Print version)
Sweet and salty almond brittle that shatters cleanly, made with six pantry ingredients in about 30 minutes.
# Ingredients:
For the brittle
01 -
1 cup (200 g) granulated sugar
02 -
1/2 cup (120 ml) light corn syrup
03 -
2 tablespoons water
04 -
1/4 teaspoon fine sea salt
05 -
1 1/2 cups (220 g) whole roasted almonds
06 -
2 tablespoons (28 g) unsalted butter
07 -
1 teaspoon baking soda
08 -
1 teaspoon flaky sea salt (such as Maldon)
# Instructions:
01 -
Line a rimmed baking sheet with parchment paper. Measure the almonds, butter, baking soda, and flaky salt into small bowls so they are ready. Once the caramel hits temperature you will not have time to measure.
02 -
Stir sugar, corn syrup, water, and fine salt together in a heavy 2-quart saucepan over medium heat until the sugar disappears. Clip on a candy thermometer and stop stirring. Let it boil until it reaches 300°F (150°C), the hard crack stage. This takes 8-12 minutes.
03 -
As soon as the thermometer hits 300°F, pull the pan off the heat. Stir in the almonds and butter. The butter melts instantly and the almonds get coated in bubbling amber syrup. Work fast.
04 -
Add the baking soda and stir vigorously for about five seconds. The mixture will foam up and turn pale. This reaction is what creates the brittle texture.
05 -
Scrape the mixture onto the prepared sheet. Use an offset spatula or two forks to push it into a thin, even layer. Sprinkle the flaky salt over the surface immediately so it adheres.
06 -
Let the brittle sit at room temperature until it is completely hard, about 1 hour. Lift the sheet of candy off the parchment and break it into irregular shards with your hands.
# Good to know:
01 -
Store in an airtight container at cool room temperature for up to 2 weeks.
02 -
Do not refrigerate.