Lavender Herbs de Provence, Lemon, and Almond Brittle


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This beautiful almond brittle has a hint of spring! Sweet lemon and French lavender herbs, gives this classic confectionery a delightful new twist! ~Amy

Lavender Herbs de Provence, Lemon, and Almond Brittle

I cup sugar
1/2 cup light corn syrup
1/4 cup water
1/4 cup butter
3/4 tsp baking soda, sifted
1/4 tsp crystallized lemon, True Lemon

1/3 cup sliced almonds
2 tsp Lavender Herbs de Provence*

Butter a large baking sheet, set aside.

Butter the sides of a heavy bottomed saucepan. Over medium high heat, stir together, sugar, water, corn syrup, and butter. When boiling, lower heat to medium and cook to a hard crack, using water method, or color method*. Remove from heat and stir in soda and crystallized lemon. Add almonds and herbs.

Pour onto prepared sheet and working quickly, spread candy evenly into a thin layer using a metal spatula. Cool completely.
Break into pieces and store in an airtight container.

Recipe by Amy Richardson

*Every blend of Herbs de Provence is unique. Look for complementary sweet herbs and spices.

*The method that works the best for me, since I live at a high altitude and candy thermometers need to be adjusted, is to put a jar of peanut butter next to the pan. When the candy color matches the peanut butter, I remove it from the heat and test the hot candy in cold water, to a hard crack stage. It works every time! ~Amy

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