1 cup white sugar
Bring the sugar and rum to boil in a deep saucepan on high. Cook for 3 1/2 to 4 minutes, until candy thermometer reads 234 - degrees F.
When the syrup has turned a rich caramel color, which that takes only about 2 to 3 minutes, remove from heat, add and stir in butter. Pour on to prepared cookie sheet, spreading out in one single layer, separating any almonds. Cool completely before eating. See below tips on storing.
|A crunchy buttery almond with rum flavoring, a great little snack at adult parties.|
Place the brittle to keep it from becoming a gooey mess in a locking lid tight container metal tin or plastic. This will keep it brittle and keep it's snap for us to two weeks.
One other recommendation is to stack your brittle between wax paper so it doesn't stick...
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