Combine water, sugar and corn syrup and heat to 235ºC. Add butter and continue cooking until 285°C, then remove from heat and add baking soda and salt. Spread caramel onto four silpats and cool. Break into small pieces and grind in a spice mill. Scale caramel powder and add paprika and cayenne according to weight. On a silpat or gastroflex sheet, arrange ring molds or stencils in desired positions and, using a fine sifter, dust the space inside each mold with the sugar mixture. Sprinkle evenly with toasted almond slices and dust again. Remove molds and place baking tray in a 325ºF oven for approximately 3-5 minutes or until brittle is clear. Remove from oven and cool until pliable yet warm, and transfer to parchment paper. The finished product should be clear and glass like, no thicker than the height of a slivered almond. Brittle will hold for approximately two days, depending on the humidity.
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|Serving Size: 1 Serving (6103g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9066 (41%)|
|Amt Per Serving||% DV|
|Total Fat 1007.4g||1343 %|
|Saturated Fat 86.2g||431 %|
|Monounsaturated Fat 622.7g|
|Polyunsanturated Fat 242.5g|
|Cholesterol 47.3mg||15 %|
|Sodium 214.2mg||7 %|
|Potassium 14557.9mg||383 %|
|Total Carbohydrate 3152.8g||927 %|
|Dietary Fiber 252.3g||1009 %|
|Sugars, other 2900.6g|
|Protein 428g||611 %|
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Calories per serving: 22186
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