ugar has caramelized, add the butter and stir slowly with a
owl. Using fingertips, rub in butter until mixture resembles coarse breadcrumbs
nd caramelizes. Stir in the butter and add the almonds. Pour
nto 4 equal layers.
ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup
edium bowl, stir the almonds, butter, and parsley together until smooth
t aside.
Cream the butter and sugar in a
ugar, 1/2 cup of butter, 1 egg and a pinch
lices and 1/3 of almond brittle. Repeat layers of dough, apple
oom temperature.
For the brittle, bring 1/4 cup water
Lightly butter large cookie sheet.
In
BASIC COOKIE DOUGH.
Cream butter and sugar.
Beat in
tir in almonds, along with butter and salt. Pour mixture onto
hance to add the peanut brittle.)
Butter a rimmed baking sheet
rom the pound.
Put butter, sugar and whole almonds into
Line a cookie sheet with foil; coat with cooking spray.
Cook sugar and corn syrup in a 3-quart pan over medium-high heat to a soft crack stage, stirring constantly.
Add almonds, butter and almond extract, stirring constantly.
Cook 5 minutes longer, until mixture is golden.
Stir in soda; mixture will become foamy.
Pour onto cookie sheet; let stand 1 hour.
Peel off candy and break into chunks.
rust: Using electric mixer, beat butter at medium speed until light
cookie sheet with the almond oil. Place the almonds on
ook the remaining syrup to brittle threads, reading 315 to 318
raham cracker crumbs.
Melt butter in a saucepan over medium
In a 1 1/2 quart microwavable bowl,combine sugar,corn syrup and salt.
Mix well.
Microwave on high for 4 minutes.
Stir in almonds,microwave on high for 4 minutes.
Add the butter and vanilla,microwave on high for 1 and 1/2 minutes.
Stir in baking soda.
AS sson as mixture foams,quickly pour onto a greased metal baking sheet.
Cool completely.
Break into 2 inch pieces.
Melt chocolate in a double boiler or microwave.
Dip one side of brittle in chocolate and place on waxed paper to harden.