Toffee Almond Brittle

Episode 3- Got Room For More Holiday Baking Series (Check out the step by step video on Instagram @gotroomformore)

One of my favorite family traditions is when my family gets together a few weeks before Christmas and makes hundreds of holiday cookies..sometimes about 10 different varieties! One that my mom makes every year is this Brittle. It is crunchy and buttery and has the perfect balance of nutty, sweet and salty. The only issue you’ll have is that you didn’t make enough. Typically we eat it all before Christmas and have to make it again. Although it never lasts long in our house it does have great shelf life as well which is great because you can serve it all season long and it makes a great gift in a cute holiday tin!

Ingredients-

1 Cup Toasted Almonds, Chopped

1 Cup Salted Butter (2 Sticks), plus a little for buttering the pot

1 Cup White Granulated Sugar

1 Tablespoon Light Corn Syrup

3 Tablespoons of Water

3/4 Cup Semi-Sweet Chocolate Chips

Flake Sea Salt (Optional)

Steps-

Line a 13x9 inch pan with foil or parchment so it extends slightly over the sides of the pan. If using foil, spray it lightly with nonstick cooking spray.

Sprinkle half of the chopped almonds on the bottom of the pan.

Butter the sides of a heavy bottomed, medium size saucepan.

Melt the 2 sticks of butter in the pot on low heat.

Stir in the sugar, water and corn syrup. Cook over medium heat stirring occasionally until boiling.

Clip on your candy thermometer and cook over medium heat stirring frequently until the temperature reaches 290F. This may take 10-15 minutes.

Quickly pour the mixture into the prepared pan. Spread it out evenly with an offset spatula if need be.

Let it stand for 2-3 minutes, when the surface is beginning to firm up, sprinkle the semi-sweet chocolate chips over the top. Wait about 2 minutes, once the chocolate is melted use an offset spatula to spread it out evenly over the toffee. Sprinkle the remaining chopped almonds evenly over the top of the chocolate and press lightly with your hands so they adhere. If you like salty/sweet feel free to add a light sprinkling of flake sea salt over the top as well.

Chill in the fridge for at least one hour or until firm.

Lift the candy out of the pan and break into pieces. Store in a tin or sealed container in the fridge.