Ingredients
1 teaspoon plus 3 tablespoons butter, cubed2 cups sugar3/4 cup light corn syrup1/4 cup water3 cups slivered almonds, toasted2 teaspoons ground cinnamon1/2 teaspoon salt1-1/2 teaspoons baking soda1 teaspoon vanilla extract
Preparation
Preheat oven to 200°. Grease 2 baking sheets with 1 teaspoon butter; place in oven to warm.
In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in almonds, cinnamon, salt and remaining 3 tablespoons butter; cook until thermometer reads 300° (hard-crack stage), stirring frequently and brushing sides of pan as needed.
Remove from heat; stir in baking soda and vanilla. Immediately pour onto prepared pans, spreading to 1/4-in. thickness. Cool completely.
Break brittle into pieces. Store between layers of waxed paper in an airtight container.
