almond brittle

*  2 Tablespoons unsalted butter and

*  1 Cup cane sugar

*  1 Cup whole almonds 

Ingredients ↑ are combined and heated stovetop to 300℉ / 150℃

Sugar hardball stage is listed variously as 250-300℉ / 120-150℃ .  This batch was taken to 350℉ / 175℃ whereupon the sugar turned excessively dark. Most people will not like this slightly burned taste, but I do. I recommend including at least 1/4 Cup up to 1/2 cup corn sugar to help the sugar caramelize evenly without seizing, going all grainy and difficult. I'm living dangerously over here and carelessly by cooking the butter and almonds together instead of melting the sugar first, then adding all other ingredients.  When the sugar caramelizes to your satisfaction then add:

* 1/4 teaspoon sea salt

* 1 teaspoon baking powder

* 2 to 3 teaspoons vanilla extract

Stir. I use a dinner knife to stir. The mixture foams dramatically and violently, and satisfyingly. Pour out the mixture onto a greased tray, kitchen parchment paper, or Silpat. Spread the mixture evenly as possible. As the mixture cools it will reach a stage were the edges can be pulled and the entire mass stretched. This stretching assists in developing the texture you are familiar with. Skipping this stretching results in an excessively dense product similar to glass. 

The mixture cools fairly quickly, you'll find it breaks into pieces within a few minutes. 

WARNING: Do not let any hot mixture touch your skin. It is much hotter than boiling water. It will stick on your skin and burn, much like napalm 877 'cept dif'ernt.