Almond Flakes Brittle (Crocante)

Geez….this post is so outdated that I have almost forgotten about it. Yesterday I have a friend who asked me to share this "Almond Flakes Brittle" with her as she would like to give it a try……then I realized that I haven't had this posted up since April……aiyoh, apa macam ah??? Hehehe :P
OK, don't ask me why and what makes me get into the mood of making this Crocante…..or should I say, 'Toffee Candy' (that's what I think it tasted like). I think I have short term memory loss that I can forget things so easily just with a snap of a finger. Anyway, I do remember where I got this recipe from and I love everything about this blog too…….the write-up, the recipes and the photographs…..very professional ;) Here's where you should check this out……and the only thing I change in this recipe is the pine nuts used…….as I don't have pine nuts in my inventory at that time when I wanted so much to make this, I substituted it with lightly toasted Almond Flakes……and it tasted just as good too. Next time I'll definitely try the original version….with pine nuts! ^-^

 Ingredients (makes about 2 cups of Crocantes)
1 cup Castor sugar
2 Tbsp water
2 Tbsp Unsalted butter
2 Tbsp light corn syrup
1 tsp salt
1 cup pine nuts (I used Almond flakes, lightly toasted)

 Method:

1. Line a large baking pan pr cookie sheet with parchment paper, foil or silicone mat. Lightly grease the parchment if using. Set aside.
2. In a heavy medium saucepan over medium –high heat, combine together the sugar, water, butter, corn syrup and salt. Cook and stirring occasionally, and brushing down the sides of the pan with a wet pastry brush, until the mixture turns deep golden brown in color and the candy thermometer register 350~F.
3. Take the saucepan off the heat and stir in the pine nuts / almond flakes with a wooden spoon.
4. Make sure the caramel evenly coats all the nuts. Pour the mixture out onto the prepared pan lined with parchment paper, and using a heat-resistant spatula, spread it so the nuts are in a single layer (about 4mm in thickness).
5. Let the brittle cool completely before breaking them into pieces with your hands. Keep in an airtight container in a cool, dry place. It can be stored for up to 2 weeks…….but I doubt it'll last that long, because it's so addictive once you start eating a piece, it just leads you on and on and …….on

Happy Crocante Making……^-^