CINNAMON ALMOND BRITTLE

Cinnamon Almond Brittle image

It simply wouldn't be Christmas at our house without this old-time favorite twist on peanut brittle. No one believes how easy it is to make! -Lynette Kleinschmidt, Litchfield, Minnesota

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2 pounds.

Number Of Ingredients 9

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Ingredients

1 teaspoon plus 3 tablespoons butter, cubed
2 cups sugar
3/4 cup light corn syrup
1/4 cup water
3 cups slivered almonds, toasted
2 teaspoons ground cinnamon
1/2 teaspoon salt
1-1/2 teaspoons baking soda
1 teaspoon vanilla extract

Steps:

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.

Nutrition Facts : Calories 142 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 111mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.