"The belly rules the mind."--Spanish Proverb

Almond Brittle Recipe

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This recipe for Almond Brittle, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, March 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
1/2 c. light corn syrup
1/4 tsp. salt
1 10oz package slivered almonds (21/4 cups)
2 tbps. butter
1 tsp. baking soda

Directions:
Directions:
Lightly butter large cookie sheet.
1. In heavy 2 quart saucepan over medium heat, heat sugar and corn syrup, salt and 1/4 cup water till sugar dissolves, then add almonds and continue cooking until a candy thermometer registers 300. or until mixture reaches the "hard-crack" stage. To test; Drop small amount into bowl of very cold water-it should turn hard and brittle.
2. Remove saucepan from heat and quickly add butter and baking soda-mixture will bubble and foam, resulting in a lighter-textured candy.
3. Working quickly before candy begins to harden, pour hot mixture onto a greased cookie sheet and, using two forks, spread it into a thin large rectangle. Cool by placing cookie sheet on a wire rack to allow air to circulate under it. Snap brittle into bite sized pieces.

Personal Notes:
Personal Notes:
This is Sarah's favorite Christmas treat.

 

 

 

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