Almond Brittle

• Butter, for greasing the sheet pan
• 1/4 cup whole almonds
• 3 tablespoons olive oil
• Fleur de sel
• 1 cup sugar
• 1/4 cup water
• 1/2 teaspoon baking soda (optional, this will make for a lighter and more airy brittle)

1. Heat the oven to 350 degrees. Butter a rimmed sheet pan and set it aside.
2. Toss the almonds with the olive oil and a sprinkling of fleur de sel. Place the almonds on a baking sheet (not the buttered pan) and toast until golden and aromatic, about 4 to 6 minutes. Set aside in a warm place.
3. While the almonds are toasting, in a small heavy-bottom saucepan over medium-high heat, combine the sugar and water and cook until the mixture begins to boil. (Use a small brush dipped in cold water to brush down sugar crystals that cling to sides of pan.)
4. Boil the sugar without stirring until a candy thermometer inserted reads 310 degrees (hard-crack stage); the sugar should be golden. Remove from heat and stir in the warm toasted almonds and baking soda, if using.
5. Immediately pour the mixture onto the buttered sheet pan, spreading it into an even layer with a metal spatula. Sprinkle over a pinch of fleur de sel, then set the mixture aside until hardened, about 30 minutes.
6. Break the brittle, crushing it to desired consistency.

butter, whole almonds, olive oil, sugar, water, baking soda

Taken from www.epicurious.com/recipes/member/views/almond-brittle-50094738 (may not work)