Lemon and Almond Brittle
- Total Time:
- Yield: Makes 1 sheet (about 9 by 11 inches)
Source: Martha Stewart Living, December 2010
- 1 1/4 cups finely chopped almonds
- 1 tablespoon finely grated lemon zest
- 1/4 teaspoon salt
- Basic Brittle
Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge.
Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.