The holidays can bring many different traditions for many different people, and I love learning about the different kinds of traditons people share with their families. I think it’s important to keep traditions going especially if that means I get delicious treats as a result.
When one of my friends came for a visit she brought me some almond brittle that her mom made, as she suggested she makes it every year! What a thoughtful little gift idea, and also it’s so practical because it’s easily transportable, and doesn’t spoil overly fast!
In an attempt not to hinder quality time between family, I decided to hit the interwebs to find an almond brittle recipe of my own! Below is the result! Also with the amount of sugar that goes into this recipe I take no responsibility for cavities; that means I don’t want any dentist bills ! Eat at your own risk blog readers!
**Original Recipe found here: Epicurious.com
1/2 cup water
2 cups sugar
6 tablespoons light corn syrup
1 teaspoon baking soda
3/4 teaspoon salt
2 cups whole natural almonds, chopped coarse and toasted until golden
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped coarse
corn syrup and bring to a boil over moderately high heat, stirring until
sugar is dissolved. Boil syrup, without stirring, until it registers
310°F. on a candy thermometer.
Remove pan from heat (syrup will be very hot). It might be best to ask someone to help you here. Ask them to carefully
add baking soda and salt and, while you work quickly to stir until syrup foams
and thickens. Then you can stir in almonds and pour the mixture onto prepared baking
sheet, spreading with prepared spatula. It hardens REALLY fast, so make sure you do this quickly.
Cool brittle 5 minutes and sprinkle chocolate evenly
over it. Let chocolate melt, about 5 minutes, and spread it with a clean
spatula. Chill brittle on baking sheet until chocolate hardens. Loosen
brittle with a clean spatula from baking sheet and, holding brittle
underneath with palms of hands to avoid smearing chocolate, drop from
height of a few inches onto work surface to break into pieces. Transfer
brittle, separating it with layers of wax paper, to airtight container.
Brittle keeps, covered and chilled for 2 weeks.
What are some of your holiday baking traditions blog reader? Mine is for sure these Candy Cane Cookies! I make them every year and always regret that I didn’t make more because they go so fast! Check out the recipe for Candy Cane Cookies by clicking here.