Ingredients
2 cups (5 1/2 ounces) almonds with skin, toasted and sliced
Basic Caramel
1/4 teapsoon salt
Preparation
Prepare an ice-water bath, and set aside. Place almonds on parchment paper; spread out nuts to form a rectangle (9 by 12 inches). Follow recipe for basic caramel, adding salt to sugar. Remove caramel from heat, and set pan in ice-water bath to stop the cooking. Remove pan; let cool until slightly thick (the consistency of honey). Pour over nuts to cover. Let cool until hardened. Peel off parchment; break brittle into pieces.
