Almond Crunch (Nut Brittle)

Just like Jake's. I decided to look for recipe for Nut Brittle or Crunch after I had some at Jake's The Chargrilled Steakhouse in KL. They used Cashews. I found one buttercrunch recipe that uses almond which you can substitute to your favorite nut instead. Tried. It turned out to be as good. The thinner the buttercrunch spread, the crunchier the candy.

YOU NEED:
2 cups blanched slivered almonds
1 cup butter
1 1/4 cups white sugar
2 tablespoons light corn syrup
2 tablespoons water

HOW TO:
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes. Line a jelly roll pan with foil. Coat with a thin layer of melted butter or olive oil.

In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, stirring, to hard crack stage, 300 degrees F (150 degrees C) or when mixture is dropped into a bowl of water, it forms into a ball that can be stretched and snapped easily. Remove from heat.

Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Let stand about 5 minutes, then cool to room temperature, then refrigerate or better still freeze for 1 hour. Break into bite-size pieces.

Variation: CHOCOLATE ALMOND CRUNCH
Add 1 1/2 to 2 cups milk chocolate chips to the main ingredients. Follow the steps mentioned above, for the last step, do this: Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread rechocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.