Burnt Sugar

I love the taste of burnt sugar, anything caramelized…but especially caramel itself. Which is likely why I love brittles and toffees. Which is likely why I’ll be giving away almost the entire batch of almond brittle I just made.

Almond Brittle
-1 cup sugar
-2 tablespoons corn syrup
-1/2 cup water
-1 cup chopped, toasted nuts
-1 tablespoon butter, diced
-1 teaspoon baking soda
-1 teaspoon vanilla

Put the sugar, corn syrup and water into a medium sauce pan and heat on medium high to disolve the sugar. Boil the mixture for about 8-10 minutes, until it turns a deep amber color (it will be very bubbly, keep an eye on it, the color changes from clear to amber in about a 10 second time frame).

While this mixture is boiling, put the nuts, butter, baking soda, and vanilla in a bowl and mix together.

Once the sugar mixture has turned dark amber, pull the pan off the heat, add the nut mixture and stir to combine. It will bubble up – be careful as sugar burns are really bad.

Immediately pour out onto a silpat or buttered piece of foil and spread out as best you can with the back of a large spoon or buttered spatula. Sprinkle with salt, if desired. You can also sprinkle with chocolate chips and then spread into a thin layer as the chips melt.

Let cool completely and break into pieces, or chop for a topping to ice cream or cake frosting, or put into cookie dough. I have thought about trying this recipe with maple syrup in place of the corn syrup – anybody tried this?

I usually will wrap a few pieces up in a pretty bag and give as gifts. Enjoy!

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