This year I wanted to try something different instead of making peanut brittle. One of the things I love about marcona almonds is that they have a real meatiness to them and are super crunchy. I like the nuts in my brittle to be crunchy. Ever get a brittle where the nuts are kind of gummy and soft and not that crunchy? These nuts will provide the crunch you are looking for.

Marcona Almond Brittle

1 Cup Sugar

1/2 Cup Light Corn Syrup

1/4 Cup water

1/4 tsp. salt

3/4 Cup Marcona almonds

2 Tbsp. soft unsalted butter

1 tsp. baking soda

1 tsp. vanilla

Prepare a cookie sheet pan by greasing it or place a Silpat silicone liner on the sheet pan. Grease a large heat proof spatula with a small amount of butter or a metal spatula.

Measure out the baking soda, butter, and vanilla and place next to the stove for later.

In a heavy 2 quart sauce pan bring to a boil the sugar, corn syrup, water, and salt over medium high heat until the sugar is dissolved. Once the sugar is dissolved, do not stir the mixture [If the mixture starts to form any sugar crystals on the side of the pan, use a wet pastry brush to wipe the sides of the pan]. With a candy thermometer, bring to a boil without stirring until the mixture reaches 310°. Remove the pan from the heat and stir in the almonds, butter, baking soda and stir briskly. Stir in the vanilla. Pour the mixture all at once out onto the sheet pan and using a heat proof or greased spatula, spread the brittle out as much as you can to create an even surface. Let the pan cool on a wire rack until completely cool. Crack into pieces.

{Printable Recipe}:

https://docs.google.com/document/d/17agbGkL0LFioZ3vPbL6aMWIBk4n22AxgMKmgJNG4Bbw/edit