Salted Maple Almond Brittle
A recipe by H-E-B Chef Scott Tompkins
- 3 cups H-E-B Organics Dark Amber maple syrup
- 3 cups toasted, unsalted almonds
- 1/4-1/2 tsp. Kosher and flake salt
- 1 zest of orange
In a small sauce pan, add the maple syrup and orange zest. Reduce over medium heat until many bubbles form and the maple syrup is thick and reduced to about 1 cup or so of liquid. Be careful not to leave this pot unattended it will bubble over leaving hot sugar all over your stove.
While your maple syrup is reducing, arrange your almonds on the sheet pan lined with parchment paper. Pour the hot maple syrup over the almonds. With a spatula, spread the syrup evenly over the almonds. Work fast as the sugar will set and get very sticky. Dust entire surface with salt before it sets.
Allow to cool for 30min before shattering into pieces and eating.
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