Almond Brittle garnish with Sea Salt

By FrancesRenHuang • October 24, 2011 • 1 Comments

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Author Notes: I invited Joelle for a chinese dumpling dinner, telling her she was in charge of dessert. She arrived with bottles of wines and a beautiful japanese box, which unwraps to be scrumptious peanut brittles. Not really a dessert fan, I couldn't stop reaching for these crunchy, chewy nutty bits and had to beg her to give me the recipe. Though I never use corn syrup in any of my cooking, this will be the only time I'll give in to this addiction. - FrancesRenHuang

Makes 12-16 2 inch pieces

1 1/2 cup fresh unsalted nuts (almonds or peanuts), lightly toasted if time permits
1 cup cane sugar
1/2 cup corn syrup
1 teaspoon vanilla (or substitute with 1/2 tsp cayenne pepper)
2 tablespoons unsalted butter
1 teaspoon baking soda
sea salt for garnishing

Butter a pan to spread the brittle on.
Place nuts, sugar, syrup, in bowl and heavy sauce pan over low-medium heat; place a candy thermometer and wait until the mixture is up to 300 F, about 5 minutes. *The mixture will turn from sugar to liquid, and then to bubbly thick liquid.
Quickly remove from stove and add butter, vanilla (or cayenne pepper), baking soda.
Garnish with sea salt and let it cool; break into pieces and store in airtight container. Enjoy!
*If you don't have a candy thermometer: place nuts, sugar and corn syrup in a microwave safe bowl. Cook on high for 4 minutes; stir and cook 4 more minutes. Add butter, vanilla (or cayenne pepper) and cook on high for 2 more minutes. Add baking soda and stir until color changes.