Toasted Almond Brittle with Caramelized White Chocolate
Developed by Chef Richard Cusick on behalf of Almond Board of California.
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Ingredients
- 8 ounces superfine granulated sugar
- 2 ounces glucose or light corn syrup
- ¼ teaspoon salt
- 2 ounces water
- 2 ounces unsalted butter, softened
- 1 teaspoon baking soda
- 8 ounces skin-on whole California almonds
- 8 ounces Belgian white chocolate, cut into chunks
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