Almond Brittle

Few can beat the combination of nuts and caramel. Unfortunately store bough caramels are usually too sweet to my palate; fortunately, caramel is easy to make at home without sophisticated tool or skills. Below is a recipe that can make ANY brittle, almond, hazelnut, peanut, pecan, anything you like basically. If you fancy, you can even coat one side or dip a corner of the brittle into chocolate to make chocolate brittle, wonderful eh?

Ingredients:-
112g sugar
32g salted butter (can also be unsalted)
100g slivered almonds

Methods:-

1. If the nuts are not roasted, roast them in the oven at 350degF (180degC) for 5 mins or until you can smell the fragrant of the nuts. Don't over roast or it will be bitter. Set aside.

2. Set a light colored pan over medium-high heat (so you can see the change in color), and sprinkle a little of the sugar over the surface. When it starts to melt, swirl the melted sugar and add more sugar gradually. 

3. Once all the sugar is melted, let it continue to darken until you get a nice, deep golden brown color.

4. Working quickly, throw in the butter. It will start to sizzle and melt immediately. Whisk it in vigorously, and be careful not to get sugar splash. Butter has a tendency to pool and form a slick on the surface or at the edge. You want to really meld it into the caramel, so keep whisking until no butter bubble is seen.

5. Toss in the roasted nuts, and stir around so it's well incorporated with the caramel.

6. Spread the mixture quickly onto a sheet pan lined with a parchment paper. Thickness is to your personal liking. 

7. Let it cool completely (about an hour) and break into smaller chunks. Voila.