Beautiful Skies and the Best Almond Brittle

We've been having such gorgeous skies in the early morning streaked with yellow, oranges and pinks.

With quarter grades due at the end of the week and Christmas around the corner, didn't get to any quilting this weekend.  Today I made my 6th or 7th batch of Almond brittle to give to relatives, friends and co-workers.  It's a great recipe I got form our former wood-shop teacher at the middle school at which I teach. We haven't had the woodshop program for twenty some years, unfortunately, but I always think of him when I make his recipe.

 In his classroom, he had the following sign on all four walls:  Measure twice, Cut once.  I try to remember that when I'm cutting fabric for projects.  It's a very good rule.  And his recipe is a very good one too.  I have it below exactly as Brian wrote it out for me.

Don't try doubling the recipe.  It sure didn't work for me.

Almond Brittle

1 cube (4oz) butter
1 cup sugar
1 1/2 cup raw almonds (I use Trader Joe's)

Dump (yes, that's the word  he used) all ingredients into a heavy fry pan (not cast iron).  Cook stirring constantly with a wooden or heavy metal spoon (Ask me how I know that) Keep stirring until all butter gets stirred back into the candy syrup.  Be careful not to burn.

Below are pictures of some of the stages it goes through:

Butter melts,

then the butter sugar mixture gets thicker and lighter in color. the first time I made it, I didn't think it would ever turn out.

  

When the mixture starts looking more golden brown and you hear some snapping of the nuts, you are about done.

Pour and spread out the brittle onto a metal pan to cool. In the picture it's looking a little green, but it's really a lovely golden brown.  The lighting in my kitchen made the color look off.

Hope you give it a try and enjoy it.