Recipe courtesy of Tell Tale Preserve Company
Smoked Almond Brittle
- Level: Easy
- Yield: 12 ounces brittle
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 161
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 4
- Cholesterol
- 3
- Sodium
- 219
- Total: 1 hr 30 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 20 min
Ingredients
1/2 cup, plus 3 tablespoons sugar
1/4 cup water
1/4 cup corn syrup
3/4 cup smoked almonds
Sea salt
2 teaspoons unsalted butter, plus more for pan
1 vanilla bean, split and seeds scraped
1 teaspoon baking soda
Directions
- Preheat the oven to 300 degrees F. Line a large-rimmed baking sheet with a nonstick silicone mat and lightly butter.
- In a heavy-bottom saucepan, combine the sugar, water, and corn syrup. Bring to a boil over medium heat; boil until it registers 230 degrees F on a candy thermometer, about 10 minutes. Transfer the almonds to the oven on another large-rimmed baking sheet until warmed through, but not toasted.
- When the syrup reaches 239 degrees F, stir the almonds into the syrup with 1 teaspoon salt. Continue cooking, stirring occasionally, until the syrup is 300 degrees F and a rich caramel color; immediately stir in the butter, vanilla, and baking soda.
- Pour the brittle mixture onto the prepared baking sheet, folding the border back towards the middle to distribute the heat evenly. Cool completely at room temperature and break into pieces.