Spiced Almond Brittle

• 1 cup sugar
• 1/4 cup water
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1-1/2 cups unblanched almonds
• 2 tablespoons butter
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon ground nutmeg
• 1 teaspoon baking soda

1. Line a 15x10x1-in. pan with parchment. (Do not spray or grease.)
2. In a large heavy saucepan, combine sugar, water, corn syrup and salt. 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 260u0b0 (hard-ball stage).
3. Stir in almonds, butter and seasonings; cook until thermometer reads 300u0b0 (hard-crack stage), stirring frequently, about 8 minutes longer.
4. Remove from heat; stir in baking soda. (Mixture will foam.) Immediately pour onto prepared pan, spreading as thin as possible. Cool completely.
5. Break brittle into pieces. Store between layers of waxed paper in airtight containers.

sugar, water, light corn syrup, salt, unblanched almonds, butter, pumpkin pie spice, cayenne pepper, rosemary, ground nutmeg, baking soda

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