HONEY ALMOND BRITTLE
2 cups sugar
1 cup honey
1 tablespoon butter
1 cup water
1/8 teaspoon salt
2 cups slivered blanched almonds
In a heavy bottom saucepan, stir together sugar, honey, salt and water. Stir
until sugar has dissolved. Bring to a boil and continue to cook until
mixture reaches 300°F on a candy thermometer (see Sugar Candy Chart).
Remove from heat and add butter and almonds, stirring only enough to mix
them in.
Pour mixture out onto a well buttered or oiled marble slab or cookie sheet
(with sides). Spread using a spatula or the back of a large spoon until
mixture is very thin.
Well mixture is cold, break it up into irregular shaped pieces (a hammer
helps). Store in a cool dry place in air-tight containers.
2 cups sugar
1 cup honey
1 tablespoon butter
1 cup water
1/8 teaspoon salt
2 cups slivered blanched almonds
In a heavy bottom saucepan, stir together sugar, honey, salt and water. Stir
until sugar has dissolved. Bring to a boil and continue to cook until
mixture reaches 300°F on a candy thermometer (see Sugar Candy Chart).
Remove from heat and add butter and almonds, stirring only enough to mix
them in.
Pour mixture out onto a well buttered or oiled marble slab or cookie sheet
(with sides). Spread using a spatula or the back of a large spoon until
mixture is very thin.
Well mixture is cold, break it up into irregular shaped pieces (a hammer
helps). Store in a cool dry place in air-tight containers.
