Fiery (or not) Almond Brittle

Enjoy a little heat with this ultra crunchy candy treat. Or, leave out those ingredients to savor the buttery tones, sweetness, and almonds.

Yield: 1 pound

Ingredients

• 2 tablespoons Challenge Butter
• 1/8 teaspoon ground red pepper
• 3/4 teaspoon crushed red chile pepper
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1 1/4 cups whole raw almonds
• 3/4 teaspoon baking soda

Instructions

1. Butter a large cookie sheet; set aside. (a silicon baking sheet could be used instead).
2. In a small custard cup, melt the butter (microwave on HIGH for about 30 seconds).
3. Stir in the peppers; and set aside.
4. In a 2 quart glass batter bowl, combine sugar, corn syrup and salt. Microwave on HIGH for 3 minutes. (The syrup will be boiling rapidly, about 275 degrees F – soft crack stage.)
5. Stir the mixture and add almonds. Microwave on HIGH an additional 5 to 6 minutes, stirring about half way through the cooking time. (The syrup will be light brown – about 350 degrees F – hard crack stage).
6. Stir in the butter/pepper mixture. Sprinkle baking soda over mixture, stirring constantly.
7. Immediately pour mixture onto prepared cookie sheet.
8. Cool; then break into pieces.
9. Store in an airtight container.

Notes

Omit ground red pepper and crushed chile pepper to eliminate the touch of "fire."

Microwave times are based on a 950 to 1000 Watt oven; for 650 to 700 Watt oven increase cook times by a minute at each stage.

Attribution

Recipe and photo used with permission from: Challenge Dairy