Almond Brittle

I made this candy this year after not having made it for a while. It is pretty fast to make and so delicious to eat. The thinner you spread it out the better it is. This is pictured with the peanut butter centers.

1 cup sugar
2 cubes butter
1/2 cup water
1/2 cup sliced almonds
Use a heavy pot.

Grease cookie sheet with one of the butter papers. Have everything measured and ready to mix.
Turn heat on high, melt butter almost, add sugar and water stirring constantly. Stir until it smokes. You have to watch carefully for this. Take off heat. It should be getting thick. Cover for 1 minute, add almonds stir constantly. At this point it should be getting shiney and real thick and brown color. Take off stove and pour in pan. Work quickly to spread it as thin as you can. let cool for 1/2 hour. Wipe candy with a paper towel on bothe sides. Break into pieces and store in a air tight container.

Peanut Butter Centers

These little gems have always been one of my family's favorites since the kids were small. It never seemed quite right to have Christmas with out them. We are now finding out that our grandchildren are fans too. One thing that made them easy as pie to dip this year were the dipping tools I found at Michaels Craft store.


Melt: 2 cups crunchy peanut butter
2 cups butter
Mix 1 lb. powdered sugar
1 1/2 pkg. graham crackers (crushed very fine)
Pour melted ingredients into dry mixture. Mix thoroughly.
Roll into small balls and put in the refridgerator to get hard.

Melt chocolate in microwave until melted. (I use the candy melts found at Michael's)
Dip balls in chocolate and put on wax paper to set up.