Almond Brittle

Directions

1. 1
   Lightly butter large cookie sheet.
2. 2
   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.
3. 3
   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.
4. 4
   As mixture begins to darken, stir constantly.
5. 5
   Remove saucepan from heat; stir in butter and baking soda; immediately pour onto cookie sheet.
6. 6
   With 2 forks, quickly pull almond mixture into rectangle about 14 x 12-inch.
7. 7
   Cool brittle on cookie sheet.
8. 8
   Break into bite size pieces.
9. 9
   Makes 16 servings, about 165 calories per serving.