Almond Brittle

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This brittle is absolutely not worth your time or ingredients. All the other brittle recipes I have used have a richness and almost creamy taste that comes from butter. The only brittle ingredient here is brown sugar so no depth or richness to the taste. Also since sugar is about all you're cooking, 300 degrees is very hard to achieve without ending up with a burnt mess.

There are so many other recipes to choose from, take my advice and use any of them instead of this one!