12 DAYS OF CHRISTMAS COOKIES: DAY 7 - Almond Brittle

I’m inclined to blame my obsession with peanut brittle on my growing up in church. Years and years of Ladies Auxiliary fundraisers and church bake sales provided a steady supply of homemade peanut brittle for us kids. As a youngster, I ate more peanut brittle than I cared to admit to my dentist (or our dental hygienist Pastor’s wife…who I’m pretty sure had a hand in excommunicating peanut brittle from the church!)

I have vivid memories of sneaking bites of peanut brittle in the middle of Sunday service. Now, that may sound like a quaint little memory, but stealthily eating peanut brittle in church requires some serious technique. You have to REALLY want that peanut brittle or the stress of it all just isn’t worth it!

Step One:

Open the super noisy cellophane bag without making a sound.

Step Two:

Wait for the “Amen Corner” to make some noise so you can break off a small piece.

Step Three:

Pretend to cough, and toss the piece in your mouth (better first say a quick prayer…ask the Lord to have mercy on you for eating in church and not send that piece straight to the back of your throat and cause you to choke! Amen!)

Step Four:

Let it sit in your mouth, slowly dissolving (and surely rotting your teeth), and pray your mama doesn’t ask you a question you’ll have to respond to.

Step Five:

Wait for another outburst from the “Amen Corner” so you can quickly chew the peanuts under the guise of your own “Amen” outburst.

Side Note:

Eating peanut brittle in church is always a little easier when the sermon is particularly motivating!

Unfortunately, as I got older, peanut brittle started showing up for church less and less. I prayed and prayed it would have a change of heart and a “come back to Jesus” moment, but alas…one day it vanished completely. The church had gotten too big for bake sales, and the Ladies Auxiliary had gotten too fancy for peanut brittle. Bummer!

A couple year ago a wonderful woman started selling homemade confections in church as a way of making a little extra cash. She made the most beautiful fancy-pants chocolate creations AND homemade peanut brittle! Thank you, Lord…for Luann!

I’d order peanut brittle every time she came around with her order form and I waited on pins and needles for that cellophane bag carrying that sweet, teeth rotting goodness! Then…we moved out of California…and away from Luann.

This new heartbreak made me realize that it was ridiculous to rely on others to supply the goods, I could make it myself. I mean, how hard could it be?! Melted sugar (check!) and Peanuts (check!)

FALSE! It turns out homemade peanut brittle is VERY hard to make if you don’t follow the directions TO THE LETTER!! It isn’t one of those throw it all in the stand mixer and call it a day recipes. It’s a weird foaming, muscle-burning stirring, precise candy-thermometer kinda recipe! But the good news is, once you get the hang of it, it really is easy and surprisingly versatile.

I’ve gotten fancy and tried hazelnut, pecan, and walnut brittle (not all successfully I might add) but my favorite is almond brittle. Here’s my very simple but very specific recipe:

Almond Brittle

· 6 Tbsp unsalted butter

· 2 cups sugar

· 1 cup light corn syrup

· 1 cup hot water

· 2 cups chopped, *blanched almonds

· 1 Tbsp baking soda

· 2 tsp salt

How to:

Spread 2 Tbsp softened butter on a baking sheet. Set aside.

Combine sugar, corn syrup, water and almonds in a large heavy-bottomed pot over medium. Bring mixture to a boil. Brush down the sides of the pot with a pastry brush dipped in hot water to melt sugar crystals on the side of the pot and prevent crystallization.

Insert candy thermometer, and cook, stirring gently and frequently, until mixture reaches 300°. This step is SO important. If your sugar mixture doesn’t reach the correct temperature, your brittle will be chewy and sticky!

Stir in remaining 4 Tbsp butter, baking soda, and salt. Mixture will foam up, so it’s important to stir vigorously until all ingredients are incorporated (about 45 seconds).

Pour mixture immediately onto prepared baking sheet. Tilt pan from side to side to spread mixture out (or spread out with buttered spatula).

Let stand 30-35 minutes to cool, then crack out of pan and enjoy!

(Leftover brittle can be stored in a Ziplock for up to 2 weeks)

*Blanched Almonds:

· In a medium saucepan, over high heat, bring water to a boil.

· Add almonds and cook 60 SECONDS! No more, no less!

· Immediately drain and rinse your almost in cold water.

· Squeeze each almond to remove its skin.

The almonds just pop right out of their skins…so make sure to pop them out in a deep sink or they’ll go flying all over the kitchen!! I speak from experience!