Almond Brittle

Lightly butter large cookie sheet.

In heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, salt and 1/4 cup water to boiling, stirring constantly, until sugar completely dissolves. Stir in almonds.

Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300° or hard crack stage (when small amount of mixture is dropped into cold water, it turns hard and brittle), about 20 minutes.

As mixture begins to darken, stir constantly.

Remove saucepan from heat; stir in butter and baking soda; immediately pour onto cookie sheet.

With 2 forks, quickly pull almond mixture into rectangle about 14 x 12-inch.

Cool brittle on cookie sheet.

Break into bite size pieces.

Makes 16 servings, about 165 calories per serving.