Almond Brittle - sugar

Method

• Lightly butter large cookie sheet.
• In heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, salt and 1/4 cup water to boiling, stirring constantly, until sugar completely dissolves. Stir in almonds.
• Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300° or hard crack stage (when small amount of mixture is dropped into cold water, it turns hard and brittle), about 20 minutes.
• As mixture begins to darken, stir constantly.
• Remove saucepan from heat; stir in butter and baking soda; immediately pour onto cookie sheet.
• With 2 forks, quickly pull almond mixture into rectangle about 14 x 12-inch.
• Cool brittle on cookie sheet.
• Break into bite size pieces.
• Makes 16 servings, about 165 calories per serving.