Yes, it is a mouthful to say but oh so delicious to eat. There is just something magical about the sweet and savory, salty and sugary mixture that is so delicious, requiring more than one bite to be enjoyed every time. And, adding the umami filled balsamic vinegar to the combo takes this sweet treat over the edge.
Salted Almond Balsamic Brittle
1 cup sugar
1/2 cup light corn syrup
1 cup blanched almonds, chopped
2 teaspoons balsamic vinegar
1 teaspoon flake sea salt for garnish
I invested in a candy thermometer recently and highly recommend getting one for any kind of candy making just to make sure you give the candy enough time to get to temperature when cooking, otherwise it is really a guessing game and that is often risky when baking.
Dissolve sugar, corn syrup and pinch of salt in a large, heavy bottomed saute pan over medium heat, stirring with a heat resistant spoon. When sugar has dissolved into the syrup clip the candy thermometer to the side of the pot and bring to a rolling boil of about 250 degrees then stir in the almonds and the balsamic (carefully and with your face away from the pot or you will get a vinegar facial.) Continue to cook until the caramel reaches 300 degrees.
In the mean time line a baking sheet with parchment paper and then lightly spray the parchment with cooking spray to help the brittle not stick to the paper. When the brittle reaches 300 degrees carefully pour the brittle out onto the parchment and spread into an even layer. Evenly spread the flake salt over the brittle and let set for at least an hour in a cool, dry place. When the brittle has set carefully break into bite size pieces using the side of a meat tenderizer or heavy spoon. Serve immediately or store in air tight bags.