Food & Cooking Recipes Dessert & Treats Recipes Almond Brittle Sundae 2.5 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 A little amaretto drizzled over the top makes this a sundae for grown-ups. Ingredients 1 teaspoon vegetable oil, for baking sheet ¾ cup sugar ½ cup sliced blanched almonds 1 pint vanilla frozen yogurt, or ice cream 4 teaspoons amaretto (optional) Directions Oil a 9-by-13-inch baking sheet, and set aside. Combine sugar and 2 tablespoons water in a heavy-bottomed saucepan. Cook over low heat until sugar is dissolved. Cover pan, and bring to a boil. Leave cover on until condensation washes down insides of pan. Turn heat to medium and cook, swirling pan occasionally, until sugar turns amber in color and registers 320 degrees on a candy thermometer. Quickly stir in almonds, and pour mixture onto prepared baking sheet. Spread with back of a metal spoon until thin. Allow to cool completely, and break into pieces, reserving some larger ones for garnish. Scoop frozen yogurt or ice cream into wine or dessert glasses. Sprinkle with brittle, and garnish with a large shard. Drizzle amaretto over top if desired. Rate it Print