Cinnamon Almond Brittle 

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 16 servings

Ingredients

• 2 cups sugar
• 3/4 cup light corn syrup
• 1/4 cup water
• 3 tablespoons butter, cubed
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups slivered almonds, toasted
• 1-1/2 teaspoons baking soda
• 1 teaspoon vanilla extract

Directions

1. Butter two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in the butter, cinnamon, salt and almonds; cook and stir until mixture reaches 300°(hard-crack stage), brushing down sides of pan with water as needed.
2. Remove from the heat; stir in baking soda and vanilla. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool; break into pieces. Store in an airtight container. Yield: about 2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.