This is a fairly easy recipe that's ready in as little as 40 minutes. You can eat it as is, spread it on cookies or, as I like to do, put it on ice cream as a sweet, crunchy topping.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Gather Ingredients
- One 10"x15" baking sheet
- One baking sheet large enough to fit almonds evenly spread
- One medium pot
- 1/4 cup butter, salted or unsalted
- non-stick spray (or, if preferred, more butter for the baking sheet)
- 2 1/2 cups sugar
- 1/3 cup honey
- 1/2 cup water
- 1 tsp baking soda
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups slivered almonds
Step 2: Grease the Pan
Using the cooking spray, evenly coat the 10"x15" baking sheet. This will keep the final product from adhering to the pan.
A/N: If your almond pan is larger, nestle the 10"x15" sheet inside it before spraying. It saves on cleanup in case you miss.
Step 3: Toast the Almonds
Preheat the oven to 350 degrees Fahrenheit. While you're waiting, spread the almonds as evenly as possible throughout the 2nd baking sheet. Once the oven is ready, pop the sheet in there and wait 5-8 minutes until they are toasted a light golden brown. You know they're almost ready when you can smell them without opening the door.
Here we have before and after pictures.
Step 4: Mix the Vanilla and Baking Soda
In a small bowl, combine the vanilla and baking soda until smooth. It should resemble hot chocolate or coffee with a little milk in color.
Step 5: Making the 'Caramel'
I've never knowingly made caramel before, but I like to think this is pretty close. In the medium pot, combine everything but the almonds and the vanilla mix on a medium-low heat and stir every few minutes. When both the butter and sugar have melted, increase the heat to medium and continue stirring. The caramel will be ready for the next step when it reaches golden brown in color, around 10-14 minutes. If you own a candy thermometer, it must be less than 300 degrees Fahrenheit.
A/N: if it gets too hot/higher than 300 degrees, no worries! Follow the rest of the steps and you'll end up with a honey almond brittle instead.
Step 6: Combine Ingredients
Remove the pot from heat and pour the almonds into the pot. Stir, then follow with the vanilla mixture. It is supposed to bubble, so don't panic! Just stir it until evenly mixed then quickly pour it into the greased baking sheet.
Step 7: Cool and Enjoy!
Leave the baking sheet on the counter for about 10 minutes until the sheet is mostly cool to the touch, then transfer to the fridge. It'll be ready when the top layer is firm enough that a finger will only slightly indent it when pushed. Slice it with a butter knife into little squares and enjoy!
Participated in the