Makes: 1 pound candy
Preheat the oven to 400 degrees F. Grease a cookie sheet with the almond oil. Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes. Set aside.
In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar dissolves and then turns light golden brown, about l5 to 20 minutes. It should register 238 degrees F on a candy thermometer; this is referred to as the soft ball stage. Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary. Once the sugar begins to brown, watch carefully and remove from heat as long as it is the desired color, as the sugar can burn quickly.
Once the caramel is off the heat, immediately add the almonds and rosemary to the pot and stir quickly to incorporate. Turn out onto the prepared cookie sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into festive shapes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1354g) | ||
Recipe Makes: 4 | ||
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Calories: 6175 | ||
Calories from Fat: 3133 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 348.2g | 464 % | |
Saturated Fat 27.1g | 135 % | |
Monounsaturated Fat 225.4g | ||
Polyunsanturated Fat 79.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 166.2mg | 6 % | |
Potassium 4004.8mg | 105 % | |
Total Carbohydrate 715.7g | 211 % | |
Dietary Fiber 60.5g | 242 % | |
Sugars, other 655.3g | ||
Protein 127.3g | 182 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6175
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