Ingredients
1 cup sugar1/4 cup water1/2 cup light corn syrup1/4 teaspoon salt1-1/2 cups unblanched almonds2 tablespoons butter1/2 teaspoon pumpkin pie spice1/4 teaspoon cayenne pepper1/4 teaspoon dried rosemary, crushed1/8 teaspoon ground nutmeg1 teaspoon baking soda
Preparation
Line a 15x10x1-in. pan with parchment. (Do not spray or grease.)
In a large heavy saucepan, combine sugar, water, corn syrup and salt. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260° (hard-ball stage).
Stir in almonds, butter and seasonings; cook until thermometer reads 300° (hard-crack stage), stirring frequently, about 8 minutes longer.
Remove from heat; stir in baking soda. (Mixture will foam.) Immediately pour onto prepared pan, spreading as thin as possible. Cool completely.
Break brittle into pieces. Store between layers of waxed paper in airtight containers.
