Caramel crunch

When making the caramel in step 2, keep an eye on your pan; the best indicator that the caramel is ready is appearance, not cooking time. Just before the syrup reaches the desired color, remove it from the heat; the caramel will continue cooking for a few more seconds.

2 cups toasted, sliced almonds (5 ½ ounces)

1/2 cup water

2 cups sugar

1 / 4 teaspoon coarse salt

• Prepare an ice-water bath; set aside. Spread almonds on parchment paper to form a 9 x 12-inch rectangle.
• Make the caramel: Pour the water into a medium heavy-bottom saucepan. Add the sugar and salt. Cook over medium heat, gently stirring occasionally, until the syrup is clear.
• Continue cooking, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let the syrup boil, gently swirling the pan occasionally, until medium amber. Remove from heat and set the pan in the icewater bath to stop the cooking.
• Pour the caramel over the almonds to cover. Let cool until hardened. Peel off the parchment; break the brittle into pieces.

MAKES ABOUT 2 CUPS