Legend has it that sometime around 1890, a Southern woman created peanut brittle when she was making taffy, and accidentally added baking soda to the mix instead of cream of tartar. Instead of soft, sticky taffy, she ended up with a crunchy, sweet, nutty brittle.
Her go-with-the flow attitude inspired our quick and easy recipe. The key is to have all of your equipment and ingredients ready to go before you start cooking, because everything happens in the pot quicker than you might expect. Better to be ready, and roll with it.
Last thing: if baking makes you a bit nervous because of its precision and timing, that’s ok. Set your phone’s timer to keep track of each step, and trust your thermometer to lead you to sweet, sweet victory.
Satori Salted Almond and Chocolate Brittle
Serving Size: 16 pieces of brittle (~6 mg of THC per serving)
*You can also use CBD Satori Sweet & Salty Almonds in Dark Chocolate
Spread the sliced almonds out on a baking sheet, and toast them in a 400 degree oven until light golden brown , about 5 minutes.
Coarsely chop Satori Sweet & Salty Almonds in Dark Chocolate (we used a Cuisinart).
Line a large rimmed baking sheet with parchment paper.
In a medium heavy saucepan, combine the sugar and water and cook over medium heat, stirring occasionally, until the syrup comes to a simmer, about 3 minutes.
Cover and cook without stirring until the mixture thickens slightly, about 3 minutes more.
Stir in the butter and salt. Increase heat to medium-high and cook gently, constantly stirring, until a candy or deep-fry thermometer registers 290°, about 5 minutes.
Take off heat. Working quickly, immediately mix in the almonds, baking soda, and vanilla (the mixture will bubble vigorously) and stir to coat.
Quickly pour the mixture onto the parchment paper baking sheet. Using a butter knife or metal spatula, immediately spread the brittle to a thin even layer.
While the brittle is still hot, scatter the chocolate chips and Satori almonds on top. Let sit until the chocolate melts, one to two minutes. Using the back of a spoon, spread the chocolate over the brittle in an even layer.
Sprinkle with flaky salt.
Let the brittle sit uncovered until it cools to room temperature, about 3 hours (but honestly, as soon as it’s cool enough to break off a piece and taste it, you should. You deserve it.).
Break the brittle into irregular bite-size pieces. Serve with ice cream, or snack on it as is!