This is a favorite Christmas tradition from Mark’s youth… and so
I was absolutely thrilled when Mary shared the recipe with me. It originally called for a generous amount of
water, but I eliminated it to decrease the time it takes for the mixture to
reach hard crack stage (a great tip I learned from my mom).
It tastes a lot like a Heath Bar… especially if the almonds are
left out.
Of course, then I guess you would call it Butter Brittle.
WHAT YOU NEED
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WHAT TO DO
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WHY
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1 tablespoon canola oil,
no substitutions |
Evenly coat every inch of the inside of a half sheet pan
(18x13-inch). Set over a wire rack.
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Butter and shortening leave unpleasant residue. Foil and waxed paper are not removable.
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2 cups unsalted butter,
no substitutions |
In a heavy 3-quart saucepan (straight sides, 1 handle) melt
over medium heat. Pan size is important, do not substitute.
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A larger pan causes the liquid level to drop, causing inaccurate
thermometer readings. A smaller pan
risks boiling over.
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2 1/2 cups granulated sugar
2 tablespoons light corn syrup
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Rub measuring spoon with canola oil before measuring
syrup to reduce sticking. Add to the center of the butter.
With a fork, gently stir until uniform in color without splashing
sugar crystals onto the pan sides.
Cover with a tight fitting glass lid and bring to a boil over high
heat until steam escapes around lid edges, about 5 minutes.
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Trapped steam dissolves crystals on pan sides. Glass makes it easy to monitor the heating
process.
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Remove the cover.
Stir once with a square edged spatula, just to prevent burned
spots. Insert a candy thermometer and
boil sugar syrup about 10 minutes to 300°F (hard crack stage), stirring just
2-3 times during the process to prevent burned spots. When measuring the temperature, make sure
that the bottom of the thermometer does not touch base of the pan. If there is any doubt about the accuracy of
the thermometer, drop a spoonful of the mixture into ice water. When it is at hard crack stage, it becomes
cold and brittle in seconds.
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A square edge helps avert sticking by cleanly scraping the
bottom of the pan.
Frequent stirring is unproductive because it cools the
mixture.
Touching the bottom of the pan with the thermometer results in
inaccurate readings.
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1/2 cup slivered almonds
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Remove the pan from the burner; quickly stir in the
almonds. Pour the mixture in a zigzag
down the prepared sheet pan, allowing it to spread naturally. Cool thoroughly, about an hour.
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Pouring a zigzag helps prevent washing away the oil.
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9 ounces real chocolate chips, (dark chocolate,
semi-sweet or milk)
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In a small glass bowl (for easy monitoring) soften in the
microwave on high power, stirring frequently to evenly distribute heat. When all but about a fifth of the chips are
melted, remove from the microwave for the last time; whisk until the chips finish melting and
the chocolate is smooth and shiny.
Evenly spread on top of the candy with a rubber spatula. Cool thoroughly, about an hour.
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Overheating causes chocolate to have an unpleasant white coat on
it after it cools.
A rubber spatula makes spreading easy.
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Invert brittle over paper towels, wipe off any excess oil
and break into pieces. Store in an airtight container up to several weeks; do not refrigerate at any
time. For easy cleanup, soak saucepan in hot water for an hour to dissolve the
hardened sugar.
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Refrigeration causes the chocolate to separate from the candy
when brought back to room temperature.
It also causes sweating.
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