Almond Brittle

(c) 2006, Newsday

Almonds make this candy a bit more elegant than the more pedestrian peanut brittle. The maple syrup adds yet another level of depth. (Christine Bisbee, resident instructor at The Chocolate Duck store in Farmingdale, N.Y., prefers to use Grade B maple syrup, which has an even more pronounced flavor than the more expensive Grade A.)

ALMOND BRITTLE

1 1/2 cups real maple syrup (not pancake syrup)

1/4 cup light corn syrup

1/2 teaspoon salt

1 1/2 cups sugar

2 cups almonds, lightly toasted

1. Have ready a sheet pan lined with a Silpat.

2. In a heavy saucepan combine maple syrup, corn syrup, salt and sugar. Bring mixture to a boil over medium heat, stirring. Wash down any sugar crystals clinging to the side of the pan with a brush dipped in cold water. Boil mixture, undisturbed, until it hits 300 degrees on a candy thermometer.

3. Working quickly, stir in almonds and immediately pour the mixture onto the lined baking sheet. Spread mixture as thinly as possible with an offset metal spatula (i.e., one with a bent silhouette) and let it cool at room temperature. Break into pieces.

Makes about 1 1/2 pounds.

Distributed by the Los Angeles Times-Washington Post News Service