When making the caramel in step 2, keep an eye on your pan; the best indicator that the caramel is ready is appearance, not cooking time. Just before the syrup reaches the desired color, remove it from the heat; the caramel will continue cooking for a few more seconds.

　　

Ingredients

Makes about 2 cups

　　2 cups toasted, sliced almonds (5 1/2 ounces)

　　1/2 cup water

　　2 cups sugar

　　1/4 teaspoon coarse salt

　　

Step 1

Prepare an ice-water bath; set aside. Spread almonds on parchment paper to form a 9 x 12-inch rectangle.

　　

Step 2

Make the caramel: Pour the water into a medium heavy-bottom saucepan. Add the sugar and salt. Cook over medium heat, gently stirring occasionally, until the syrup is clear.

　　

Step 3

Continue cooking, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let the syrup boil, gently swirling the pan occasionally, until medium amber. Remove from heat and set the pan in the ice-water bath to stop the cooking.

　　

Step 4

Pour the caramel over the almonds to cover. Let cool until hardened. Peel off the parchment; break the brittle into pieces.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.