This part of my life began when my very sick partner was diagnosed with Celiac. Even the slightest exposure to gluten can make him very ill for several days, so I have pursued gluten-free options with thorough aggression. In the U.S. a recent surge of gluten awareness means we have more choices than ever, but it still means hunting and analyzing and tracking down parent companies. After several years now of doing so, I want to share my tricks and tips with others who are still struggling.

Tuesday, February 5, 2013

Almond Toffee Brittle (Gluten-Free)

Almond Toffee Brittle (Gluten-Free)

Perfect for multiple day potlucks, as it doesn't need to be refrigerated and handles heat/cold just fine. You'll need a candy thermometer that goes up to at least 280 degrees F. Make it on a day with low humidity! It won't set up correctly in high humidity so the resulting candy will be sticky and soften quickly.


3 Tablespoons water
1.5 cups white sugar (cane sugar is best)
1 cup butter
1 tablespoon corn syrup (white Karo syrup)
1 cup slivered almonds

Place slivered almonds on a cookie sheet and bake in oven at 300 degrees F until golden brown.

Meanwhile, combine sugar, butter, syrup and water in a medium saucepan.

Cook over medium heat, stirring frequently, until it reaches 280 degrees F (soft crack stage).

Stir in toasted almonds and heat, stirring constantly, until it reaches 280 degrees again (mixture will rapidly darken).

Pour onto ungreased cookie sheet and let cool.

Break into pieces and store in an air-tight container (ziplock bag is fine).

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