Almond Antique Brittle

• 1 1/4 cups slivered almonds, divided
• Cooking spray
• 2 1/4 cups sugar
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup white vinegar
• 1/4 cup unsalted butter
• 1/2 teaspoon salt

1. Preheat oven to 350u0b0.
2. Spread almonds in a single layer on a baking sheet. Bake at 350u0b0 for 10 minutes or until lightly browned and fragrant. Cool completely. Measure out 1/4 cup almonds; finely chop.
3. Cover a baking sheet with parchment paper. Lightly coat paper with cooking spray. Set aside.
4. Place sugar and remaining ingredients in a large saucepan over medium-high heat; bring to a boil, stirring constantly. Cook 20 minutes or until a candy thermometer registers 310u0b0, stirring constantly. Stir in 1 cup almonds; cook an additional 1 minute, stirring constantly. Quickly pour mixture onto prepared parchment paper, spreading to about 1/8-inch thickness. Sprinkle chopped almonds over brittle, lightly pressing to adhere. Cool completely (about 2 hours); break into pieces.
5. Bake a Second Batch
6. Because the sugar syrup needs to be handled quickly, it's best not to double the amounts in this -recipe. Instead, complete one batch -before making the next.

slivered almonds, cooking spray, sugar, milk, heavy cream, white vinegar, unsalted butter, salt

Taken from www.myrecipes.com/recipe/almond-antique-brittle (may not work)