After the holidays, my little world was picked up by a tornado as we finally moved everything into the new place. As exciting as it’s been, it’s always exhausting at the end, trying to get every last piece of junk out of the old house and then cleaning it!
While I work on getting settled in, here is a simple and delicious almond brittle recipe that I used a couple times this past holiday season. It’s easy and it works great as an edible gift for a next-door neighbor or your next house party.
½ cup flour
½ cup sugar
2 egg whites
1 tablespoon butter
½ capful vanilla extract
2 cups sliced almond
2. Line a cookie sheet with aluminum foil, and grease the surface with butter or oil. Using a brush or silicon spatula, spread as thin a layer of the mixture as you can get onto a cookie sheet. You can also try a thicker layer if you like your brittle to have a bigger crunch factor. Then sprinkle sliced almonds on top!
3. Preheat the oven to 300 F and bake the tray for 25 minutes. The amount of time needed to bake may vary depending on the intensity of your oven. I find that it’s safest to set the bake time for 15 minutes and check it until the brittle is a very light brown color.
4. Remove the tray and let cool for 5 or so minutes so the brittle can harden. When ready, carefully peel back the foil from the brittle and break off pieces as you go. The thinner the brittle is, the more careful you will need to be on the edges.
The brittle I made was for a Christmas dinner party at Chops’s parents’ house. So to make it even yummier-looking, I got a couple little festive containers and lined them with tulle fabric and parchment paper before filling them to the top with the brittle. It was a hit!!
PS For a variation, you can substitute the flour with whole wheat flour. You can also use brown sugar instead of plain sugar. The brittle will look slightly darker and the unrefined brown sugar may be visible in the brittle as little crystals.