Cinnamon Almond Brittle

• 1 teaspoon plus 3 tablespoons butter, cubed
• 2 cups sugar
• 3/4 cup light corn syrup
• 1/4 cup water
• 3 cups slivered almonds, toasted
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1-1/2 teaspoons baking soda
• 1 teaspoon vanilla extract

1. Preheat oven to 200u0b0. Grease 2
2. with 1 teaspoon butter; place in oven to warm.
3. In a large heavy saucepan, combine sugar, corn syrup and water. 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 240u0b0 (soft-ball stage). Stir in almonds, cinnamon, salt and remaining butter; cook until thermometer reads 300u0b0 (hard-crack stage), stirring frequently and brushing sides of pan as needed.
4. Remove from heat; stir in baking soda and vanilla. Immediately pour onto prepared pans, spreading to 1/4-in. thickness. Cool completely.
5. Break brittle into pieces. Store between layers of waxed paper in an airtight container.

butter, sugar, light corn syrup, water, slivered almonds, ground cinnamon, salt, baking soda, vanilla

Taken from www.tasteofhome.com/recipes/cinnamon-almond-brittle/ (may not work)