Maple Almond Brittle
- 1 1/2 cups Grade B maple syrup
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2 cups sliced unblanched almonds, toasted lightly
In a heavy saucepan combine the maple syrup, the corn syrup, the salt, and the sugar. Bring the mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, and boil the mixture, undisturbed, until it registers 300 degrees F on a candy thermometer. Stir in the almonds quickly and pour the mixture onto an oiled marble slab or a baking sheet lined with foil. Spread the mixture as thin as possible with a metal spatula and let it cool. Break the almond brittle into serving pieces.
Recipe courtesy of Gourmet Magazine