This crunchy almond brittle is sometimes enjoyed in the south of France as part of "Treize Desserts," a Christmas Eve tradition of serving thirteen sweets, representing Jesus and the twelve apostles.
- Yield: Makes one 9-by-13-inch pan
Source: Martha Stewart Living, December 2000
- Unsalted butter, room temperature, for baking sheet
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- 2 cups finely chopped blanched almonds (about 9 ounces)
- Vegetable oil, for spatula
Brush a 9-by-13-inch rimmed baking sheet with butter; set aside. Combine sugar and corn syrup in a saucepan. Bring to a boil, stirring until sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on side of pan to prevent recrystallization. Cook, swirling occasionally, until mixture reaches soft-ball stage on a candy thermometer (238 degrees).
Stir in almonds; cook, stirring occasionally, until mixture is light amber in color.
Pour mixture onto prepared baking sheet; spread quickly into a 1/4-inch-thick layer with an oiled metal spatula. Let sit 2 minutes before cutting, if desired, with a sharp, oiled knife. (Or let cool completely before breaking into pieces.) Set sheet aside until completely cool. Store in an airtight container at room temperature for up to 1 month.