Lunch: Almond Crunch Brittle

Recipe by Giada De Laurentiis Giada uses this crunchy nut brittle to top her romantic Chocolate Honey Almond Tarts (pictured).

Ingredients

1/3 c. slivered almonds
1/2 c. sugar
1/4 c. water

Instructions

Line a rimmed baking sheet with parchment paper. Arrange toasted almonds in a single layer on prepared sheet.
In a 1-quart saucepan, combine sugar and water over medium-high heat, stirring until sugar is dissolved. Bring to a boil and cook until mixture turns a light golden brown, 6 to 8 minutes.
Let the bubbles subside, then pour caramelized sugar over nuts. Cool 5 minutes, then refrigerate until hard, about 30 minutes.
Once mixture has hardened, top with another piece of parchment and pound into small pieces. Store in an airtight container at room temperature.

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