Herbed Almond Brittle
Substitute Kuhlman Cellars Herbed Almonds and magically transform this easy-to-make, old-fashioned tasty treat. It only takes about 25 minutes to make and it is a definite crowd pleaser!
Directions
Line a large baking sheet with parchment paper. This makes clean-up a snap. You can also butter it well, but we prefer parchment paper.
In a large, heavy-bottomed pan, combine the sugar, corn syrup, Crown Maple Syrup and water and bring to a boil over medium heat. Stir occasionally. The water will boil at 212 degrees. Continue to cook, stirring frequently until the temperature reaches 280 degrees F on a candy thermometer. This can take a bit of time - be patient! Don't put on high heat as that can scorch the sugar mixture. It took about 10 minutes in our test kitchen.
Add the butter and 13 oz. bag of rough chopped Kuhlman Cellars Herbed Almonds and continue to cook, stirring constantly for another 7-10 minutes until the temperature reaches 300 degrees F. Note: When you put the butter and almonds in, the temperature will fall, just keep stirring and it will gradually rise. The volume will increase with the butter and almonds.
When the candy reaches 300 degrees F, immediately remove from heat and add the baking soda and vanilla, stirring vigorously to combine. Use a strong whipping action on the mixture to ensure good dispersion of the baking soda, which is a key ingredient to the final brittle texture.
Immediately pour the hot brittle mixture onto the prepared baking sheet, then use a heavy spoon, spatula, or fork to spread the entire pan from corner to corner with even thickness.
Be sure to take your saucepan and immediately soak it in hot water, otherwise, the leftover parts will be a challenge to scrub off later. Trust us on this!
Let the peanut brittle set until completely hard, then use a mallet or the back of a spoon to crack the brittle into chunks or bite-size pieces. We put the baking sheet in the fridge or freezer to help cool it down. CAUTION: The pan will be very hot! Be careful not to burn yourself!
Store in an airtight container for up to 1 week.
Ingredients
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup Crown Maple Syrup, Bourbon Barrel Aged
1/2 cup water
1/2 cup butter, cubed
1 13 oz. bag Kuhlman Cellars Herbed Almonds, rough chop
1 tbsp vanilla
1 tsp baking soda
Note: you can use any pure maple syrup for this recipe, but we find the flavor of Crown Maple Syrup to be the best for cooking.
