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Recipe Name: Almond Brittle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Candies Comments:
Preparation Time:
Number of Servings: 1

1 3/4 Cup(s) Whole, unblanched almonds
1 1/3 Cup(s) Blanched, chopped almonds
3/4 Cup(s) Packed brown sugar
2/3 Cup(s) Light corn syrup
1/4 Cup(s) Water
1/4 Teaspoon(s) Salt
1 Tablespoon(s) Unsalted butter
1/2 Teaspoon(s) Vanilla extract or flavor
1/4 Teaspoon(s) Almond extract or flavor
Preheat oven to 325 F. 2) Place whole and chopped almonds on a
jelly-roll pan and toast them for 15 min. in oven, tossing and
stirring occasionally. Turn off heat and leave nuts in oven. They must
be warm when added to syrup. 3) In heavy 1 1/2 qt. saucepan, stir
together brn. sugar, corn syrup, water and salt. Swirl over high heat
until sugar dissolves, washing down sides of pan with wet brush to
remove any sugar crystals. Boil to 290 F. on candy thermometer without
stirring. 4) Meanwhile, butter lge. baking sheet and a metal spatula.
5) When syrup is ready, remove from the heat and stir in the hot nuts,
then butter, vanilla, and almond extract. 6) Pour candy onto baking
sheet and press out as flat as possible with spatula. Let cool. 7)
Remove the brittle from the pan and break into serving pcs. Pack
airtight and store for 24 hrs. before serving to let flavor develop.
Will keep for many weeks. Yield: 1 1/4 lbs. From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 3964
Calories From Fat: 1959
Total Fat: 233.5g
Cholesterol: 30.5mg
Sodium: 1105mg
Potassium: 2947.1mg
Carbohydrates: 445.7g
Fiber: 54.6g
Sugar: 343.7g
Protein: 84.9g

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