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Almond brittle/Badam pappuchekka

While I was a child my mom used to make peanut brittle out of peanut and sugar or jaggery. They used to taste out of this world- sweet, crunchy, sticky and yummy at the same time.
Today I am looking through my refrigerator and a box of silvered almonds caught my eye. I instantly thought of making brittle and here it is....... Easy recipe for a tasty snack. Enjoy :)

Ingredients
2 cups slivered amonds
1 1/2 cup sugar
2 tbsp butter
1/2 tsp baking soda
1/4 cup water
Cooking spray
Method
 Preheat oven to 350F. Spread the almonds on a baking sheet and place it in the oven for 10 to 15 minutes till toasted to light brown in color. Remove from the oven and set aside.
Lay parchment paper on a baking sheet or plate and spray with cooking spray and set aside. If you do not have parchment paper butter a plate and set aside.
 Now in a pan mix sugar and water and place it on the stove. Turn the heat to medium and let the sugar melt. Use a pastry brush dipped in cold water to brush down sugar crystals that stick to sides of pan.
Let the sugar mixture boil for 15 minutes without stirring till the mixture turns golden brown in color. If you have a candy thermometer on hand the temperature should be between 310 and 320F.
If you do not have candy thermometer take a glass of cold water. Drop a little syrup into the water and if you are able to make that syrup into a hard ball that means the syrup is ready.
Remove from heat and quickly stir in the baking soda and butter. Then stir in the almonds.
Pour the mixture immediately onto already prepared baking sheet or plate, spread the mixture quickly into an even layer with a spoon or spatula.
Let it sit for 30 minutes or until hardened. Then break into pieces.
Note
Add in 1/8th cup of honey long with the sugar for better taste.

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