Ingredients
cooking spray
1 cup almonds, divided
2 cups packed brown sugar
1 cup maple syrup
1/2 cup cold butter
1 cup chocolate chips (optional)
Method
Sources
📖
RecipeNLG
dataset
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Gathered
web
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RecipeNLG
Gathered
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Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Maple wood — sweet, mild smoke for bacon, ham, poultry
Gear-driven stovetop popper — movie-theater popcorn at home
Extrude ground meat into jerky strips for dehydrator
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Line a baking sheet with aluminum foil; spray lightly with cooking spray. Reserve 2 tablespoons of almonds and sprinkle the rest evenly over the foil. Combine brown sugar and maple syrup in a 2-quart saucepan over medium heat. Cook and stir until sugar is dissolved and caramel mixture comes to a full boil, about 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Turn oven off once preheated; place prepared baking sheet in the oven to warm. Attach a candy thermometer to the saucepan with the caramel mixture. Add butter. Cook, stirring occasionally, until the mixture reaches 300 degrees F (149 degrees C) or until a small amount dropped into ice water forms a hard, brittle strand, about 20 minutes. Remove baking sheet from the oven and immediately pour the caramel mixture over the almonds. Spread evenly to about 1/4-inch thickness. Sprinkle remaining almonds and chocolate chips over open spaces. Spread chocolate evenly once melted. Let brittle cool completely, at least 30 minutes. Break into pieces.