Tuesday, March 13, 2012

Almond Brittle

This recipe is based almost 100% on a recipe my father gave me for a Microwave Peanut Brittle.  I previously shared this recipe with you last year.  I almost always have peanuts on hand and I often make this super easy peanut brittle when we want something sweet to have on hand.  Recently, I purchased some slivered almonds for a recipe and I ended up, not using them.  A-ha, I thought, Almond Brittle! So, I add an additional teaspoon of vanilla and reduced the cooking time just a bit to avoid burning the sugar and, voila, Almond Brittle!

The Ingredients
1 1/2 cups slivered almonds
1 cup sugar
1/8 teaspoon salt
1/2 cup light corn syrup
1 tablespoon unsalted butter
2 teaspoons vanilla extract
1 1/2 teaspoons baking soda

The Tools
microwaveable bowl
sil-pat or parchment paper lined cookie sheet

The Microwaving 
Combine the almonds, sugar, salt and corn syrup in a microwavable bowl

Microwave on high for 5-8 minutes.  The cooking time depends on the strength of your microwave.  I cooked mine for 5 minutes because I did not want to risk burning the sugar and that overall brittle being too dark.  

Being very careful, remove the molten lava brittle from the microwave and add the unsalted butter. 

Add the vanilla as well.  Return the bowl to the microwave and cook it on high for an additional 3 minutes.  

Again, remove the brittle from the microwave, being very careful not to burn yourself and add the baking soda.  This will cause the mixture to bubble and fizz, ultimately adding bubbles to the brittle.  

Stir the baking soda into the brittle

Spread the brittle out on a sil-pat or onto a parchment paper lined cookie sheet, you may coat either surface with cooking spray.  Once the brittle has set up, break it up into pieces and enjoy!

recipe source: The Veggie Grandpa-Daddy and probably an extension service in Georgia

a serving is 1/10 of the finished recipe
Calories: 239
Fat Grams: 10
Fiber Grams: 2
Sodium: 42

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