Herbed Almond Brittle
April 20, 2020
Substitute Kuhlman Cellars Herbed Almonds and magically transform this easy to make old-fashioned tasty treat. Only takes about 25 minutes to make and is a definite crowd pleaser.
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/2 cup butter, cubed
- 1 XL Kuhlman Cellars Herbed Almond Jar
- 1 tbsp Vanilla
- 1 tsp baking soda
- Line a large baking sheet with parchment paper. This makes clean up a snap. You can also butter it well, but we prefer the parchment paper.
- In a large, heavy bottomed pan, combine the sugar, corn syrup, and water and bring to a boil over medium heat. Stir occasionally. The water will boil at 212* and then continue to cook, stirring frequently until the temperature reaches 280 degrees F on a candy thermometer. This can take a bit of time, don't put on high heat as that can scortch the sugar mixture. It took about 10 minutes in our test kitchen.
- Add the butter and XL Jar of Kuhlman Cellars Herbed Almonds and continue to cook, stirring constantly another 7-10 minutes until the temperature reaches 300 degrees F. Note: when you put the butter and almonds in, the temperature will fall, just keep stirring and it will gradually rise. The volume will increase with the butter and almonds.
- When the candy reaches 300 degrees F, immediately remove from heat and add the baking soda and vanilla, stirring vigorously to combine. Use more of a strong whipping action on the mixture to ensure good dispersion of the baking soda, which is a key ingredient to the final brittle texture.
- Immediately pour the hot brittle mixture onto the prepared baking sheet, then and use a heavy spoon, spatula or fork to spread the entire pan from corner to corner with even thickness.
- Be sure to take your saucepan and immediately soak it in hot water, otherwise the leftover parts will be a challenge to scrub off later. Trust us on this.
- Let the peanut brittle set until completely hard, then use a mallet or back of a spoon to crack the brittle into chunks or bite-size pieces. We put the baking sheet in the fridge or freezer to help cool it down. CAUTION: the pan will be very hot and you will burn yourself if not careful!.
- Store in an airtight container for up to 1 week.