Joe Manley

Salt & Straw - Brittle

Reference

Salt & Straw - Ice Cream Cookbook

Ingredients

Item	Measurement	Weight
Sugar	1 cup	200g
Light corn syrup	1/3 cup	122g
Unsalted butter	1 stick	113g
Kosher salt	1/2 tsp
Sliced almonds	1 1/4 cups	137.5g
Baking soda	1 tsp
Vanilla extract	1/2 tsp

Steps

1. Combine sugar, corn syrup and 1/4 cup water in a medium saucepan and stir until all of the sugar looks wet
2. Set pan over medium heat and cook, stirring occasionally for about 3 minutes
3. Continue cooking - this time covered for about 3 minutes until the mixture has thickened
4. Add butter and salt and stir well
5. Attach a candy thermometer to the side of the pan and continue cooking stirring constantly until a 290°F on the thermometer - around 8 to 10 minutes
6. Remove pan from heat, thoroughly mix in almonds/peanuts, baking soda and vanilla, while distributing the nuts throughout the mixture.
7. Immediately pour it onto a lined sheet pan and spread it to an even layer around 1/4 inch thick
8. Let it rest in room temperature for about an hour and then break them into irregular bite sizes
9. Store in airtight containers and freeze them for up to 3 months.