Broken Bottle Candy or Almond Brittle
1 ½ cups sugar
½ cup light corn syrup
¼ cup water
1 tsp. lemon juice
Pinch of cream of tarter
2 cups blanched whole almonds
Sweet almond oil
In a heavy skillet (cast iron) combine sugar, light corn syrup, water, lemon juice and a pinch of cream of tarter and cook the mixture over low heat, stirring for 2 – 3 minutes. Discontinue the stirring and rotate the pan gently, washing down the sugar crystals clinging to the sides of the pan with a brush dipped in cold water. Increase the heat to moderately high and cook the syrup, rotating the pan constantly, until it reaches the soft ball stage, or a candy thermometer registers 240 degrees F. Add two cups of blanched almonds and cook the mixture, rotating the pan, until it is golden. Transfer the mixture to a metal or a marble surface, oiled with sweet almond oil, and flatten it with an oiled metal spatula. Let the brittle stand for at least 4 hours and break it into pieces. Store the brittle in a decorative airtight container. The brittle will keep for 2 – 3 weeks.
Yield: 1 ½ pounds
Tags: candy
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