Food & Cooking Recipes Dessert & Treats Recipes Mario's Almond Brittle 3.6 (78) 1 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 September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 1 pound In this recipe, brought to us by chef Mario Batali, hot sugar syrup is poured over toasted almonds. The technique can be used to make an array of nutty confections. Ingredients 2 tablespoons almond oil 4 cups blanched and sliced almonds 3 cups sugar ½ cup water Directions Preheat oven to 400 degrees. Brush one baking sheet with almond oil; set aside. Place the almonds on another baking sheet, and toast them until light golden brown, about 5 minutes. Set aside. In a medium, heavy-bottomed saucepan, combine sugar and 1/2 cup water, and cook over medium-high heat until it registers 338 degrees on a candy thermometer, 15 to 20 minutes. Do not stir, but brush the sugar crystals from the sides of the pot with a wet pastry brush as they form. Once the sugar begins to brown, watch carefully and remove from heat as soon as it reaches the desired caramel color. Once the sugar has been removed from the heat, immediately add the almonds, and stir quickly to thoroughly combine. Turn out onto the prepared baking sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into pieces. Rate it Print