Almond Brittle

Directions

1. 1
   Spread the oil over a baking sheet.
2. 2
   Spread almonds evenly over the surface of the sheet.
3. 3
   In a medium heavy bottomed saucepan, stir the sugar and cream of tartar into the water over low heat until dissolved.
4. 4
   When the sugar is dissolved, increase the heat to medium and stop stirring.
5. 5
   Bring to a boil and allow temperature, as measured with a candy thermometer, to 300 degrees F (hard crack stage).
6. 6
   Immediately pour the syrup over the almonds and allow to cool and harden completely.
7. 7
   Break into pieces to serve.