Butter Rum Almond Brittle Candy Recipe

Do you like peanut brittle? Well your in for a real treat then! I was stunned how easy this brittle was to make. I have now tried with cashews, macadamia nuts, and pecans, so far the almonds our my favorite next to pecans,  so here's the recipe that made me crave more.  My husband ate this whole batch and has asked me to make it again, he is not a big sweet eater but this one that is so addicting.
 Don't miss trying this one..... If you want something special for any holiday this is it!

1 cup white sugar

1 cup rum
2 cups almonds whole and unsalted
1/4 cup butter

Generously oil a cookie sheet or use parchment paper.

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.

Remove from heat and add the almonds, using a wooden spoon and stirring constantly to coat with syrup. The sugar will turn white and grainy looking after about 30 seconds. Return saucepan to high heat.  Watch carefully not to burn and overcook, (nuts may begin to pop so don't put your face too close to the pot as this syrup is extremely hot) keep stirring, do not leave this alone.

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.

Important info for storing the brittle:
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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