Pumpkin Pie Almond Brittle!

Okay, okay so now that I know how to make brittle, I went a little nuts (get it, nuts lol) with flavors. I found Planters Pumpkin Spiced Almonds at Walmart  and decided to make brittle with that. It turned out amazing! I love anything fall flavored so this to me was heaven, crunchy, crunchy heaven.

Basic Peanut Brittle:

1 c. White Sugar
1/2 c. Light Corn Syrup
1 tbsp. REAL maple syrup
1 tsp. Cinnamon
1/2 tsp. nutmeg
(or instead of the cinnamon and nutmeg you could just use 1 1/2 tsp. pumpkin pie spice if you have it)
1/4 tsp. Salt
1/4 c. Water
1 tsp. Vanilla
1 1/2 c. Planters Pumpkin Spice Almonds, roughly chopped
2 tbsp. Butter, softened
1 tsp. Baking Soda


*make sure to have all of your ingredients measured out ahead of time because this is a fast process and you can't be measuring as you go. I would also recommend that kids don't help with this recipe, as much as I love the idea of little ones helping in the kitchen you are working with molten sugar that can really injure someone in the blink of an eye. They can help break it apart when it cools.

1- line a cookie sheet with foil and set aside.
2- In a heavy 2 quart saucepan, over medium heat, bring sugar, corn syrup, maple syrup, vanilla, salt and water to a boil. Stir until sugar is dissolved. Stir in almonds and spices. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or if you didn't listen to me and don't have a thermometer, when a small amount of the mixture dropped into very cold water separates into hard and brittle threads (hard crack stage).
3- let boil at 300 for 10-15 seconds (it will smell a little like its burning but I assure you it isn't). Then remove from heat; immediately stir in butter and baking soda until the butter is melted; pour at once onto your cookie sheet. Spread out with the back of your spatula. Let cool. Then brake into pieces (this is the fun part, kids can help at this point)! 

Enjoy!