When making the caramel in step 2, keep an eye on your pan; the best indicator that the caramel is ready is appearance, not cooking time. Just before the syrup reaches the desired color, remove it from the heat; the caramel will continue cooking for a few more seconds.
Recipe information
Yield
Makes about 2 cups
Ingredients
Preparation
Step 1
Prepare an ice-water bath; set aside. Spread almonds on parchment paper to form a 9 x 12-inch rectangle.
Step 2
Make the caramel: Pour the water into a medium heavy-bottom saucepan. Add the sugar and salt. Cook over medium heat, gently stirring occasionally, until the syrup is clear.
Step 3
Continue cooking, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let the syrup boil, gently swirling the pan occasionally, until medium amber. Remove from heat and set the pan in the ice-water bath to stop the cooking.
Step 4
Pour the caramel over the almonds to cover. Let cool until hardened. Peel off the parchment; break the brittle into pieces.
