Nothing is more fun to make in the fall than almond brittle. When it's cold outside, it's sweet to stay in and make a big batch. It lasts a while and you can share it with your closest friends (or eat it all yourself).
Candy making can be a bit scary, but it doesn't have to be. This recipe is an easy start to making all types of different candies. Once you start familiarizing yourself with the technique, it's easier and less nerve-wracking to try other candies, from soft caramels to honeycomb!
Always keep in mind that you are working with seriously hot sugar. Never touch it. Be very careful when stirring and pouring - always wear a glove or oven mitt!
1 cup of sugar
3/4 cup of water (warm)
1 tablespoon of honey
1 tablespoon of butter
1/4 teaspoon baking soda
1 heavy sprinkle of sea salt
1 1/4 cup mixed seeds and Sugar Plum nuts
1. Combine water, sugar, and honey in a pot larger than you think you need (ingredients will expand towards the end).
2. Begin heating on medium to high heat. Heat should be as even as possible.
Without stirring, bring the sugar up to a boil. This can take anywhere from 5 to 15 minutes. Once it starts boiling, reduce heat slightly.
3. When the sugar begins to color around the edge of the pot, do not leave the stove. Sugar should become completely light amber in color. Remove from heat.
4. Immediately whisk in butter. It will melt, and make a hissing sound. Be careful!
Add baking soda. The mixture will expand at this point - proceed whisking with caution.
Switch to a heatproof rubber spatula and fold in the seed and nut mixture. Evenly coat all of the ingredients, then pour onto a sheet tray or silicone pat. Allow to cool for at least 15 minutes before touching.
Once the brittle is completely cooled, break it up! Store in airtight containers. Can be frozen to keep longer!