Toffee Brittle
Posted by by Earle Brown
Toffee Brittle
- 8 ounces Almonds
- 1 cup Unsalted butter
- 2 1/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 1/4 cup Water
- 2 tsp Vanilla extract
- 1/2 tsp Baking soda
- 2 tsp Coarse sea salt
Line an 18" x 13" sheet pan with silicone pad or parchment paper.
Toast almonds and cool. Melt butter in saucepan on medium low heat; add both sugars while stirring, add water. Stir to combine.
Cook till deep brown without stirring, about 30 minutes.
Remove from heat and stir in vanilla, baking soda and almonds.
Pour onto silicon pad or parchment paper and cool. Sprinkle with salt.