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