Recipe - Almond Brittle

1 Three fourths cup Whole, unblanched almonds
1 1/3 cup Blanched, chopped almonds
Three fourths cup Packed brown sugar
2/3 cup Light corn syrup
One fourth cup Water
One fourth teaspoon Salt
1 tablespoon Unsalted butter
One half teaspoon Vanilla extract or flavor
One fourth teaspoon Almond extract or flavor

1) Preheat oven to 325 F. 2) Place whole and chopped almonds on a
jellyroll 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 One half 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 One fourth lbs.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini