Recipe courtesy of Joanne Chang, Flour Bakery
- Line a baking sheet with parchment paper and spray the parchment liberally with non-stick spray or butter it lightly.
- In a medium saucepan, combine the sugar and water and heat over high heat until the mixture comes to a boil. Use a wet pastry brush to remove any sugar crystals clinging to the sides of the pan. Allow the sugar to boil undisturbed (jostling the pan or stirring the mixture could cause crystallization) until it starts to color and turn light brown. At this point you can gently swirl the pan to even out the caramelization. Add the almonds and swirl them around in the caramel until the caramel turns medium amber brown. (The caramel may foam a bit when you add the almonds—this is normal and once you swirl around for a few seconds the foaming will subside.)
- When the caramel is medium amber, immediately remove the pan from the stove and carefully whisk in the salt. Quickly pour the brittle mixture onto the prepared baking sheet and tilt the sheet back and forth to get the brittle to even out and flow into a thin layer. Be careful; the brittle is very hot! Let it cool for 30 to 40 minutes until the brittle is cool to the touch.
- When the brittle is cool, crush about two-thirds of it by placing it in a plastic bag or in between sheets of parchment or waxed paper and pressing a rolling pin up and down the bag or parchment. Set aside the smashed bits of brittle to mix into your ice cream and reserve the remaining brittle to use as garnish for the ice cream.
- 1 cup (200 grams) Sugar
- 1/4 cup Water
- 4 tablespoons Whole Almonds, toasted
- Pinch salt