Caramel Crunch

Directions

1. 1
   Prepare an ice-water bath; set aside.
2. 2
   Spread almonds on parchment paper to form a 9 x 12-inch rectangle.
3. 3
   Make the caramel: Pour the water into a medium heavy-bottom saucepan.
4. 4
   Add the sugar and salt.
5. 5
   Cook over medium heat, gently stirring occasionally, until the syrup is clear.
6. 6
   Continue cooking, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush 2 or 3 times to prevent crystals from forming.
7. 7
   Let the syrup boil, gently swirling the pan occasionally, until medium amber.
8. 8
   Remove from heat and set the pan in the ice-water bath to stop the cooking.
9. 9
   Pour the caramel over the almonds to cover.
10. 10
    Let cool until hardened.
11. 11
    Peel off the parchment; break the brittle into pieces.