Cherry Almond Brittle

Corn syrup: we use the kind without high fructose corn syrup. We know that some people claim it doesn't matter, but, if it doesn't matter, then why have it? Almonds are unsalted and roasted. For the cherries, we used dried Montmorency cherries from Trader Joe's. They're just a bit tart, making a nice foil for the sweetness of the brittle.

½ cup corn syrup (170 g)
1 cup sugar (200 g)
½ cup water (125 g)
1 pinch sea salt
1 cup almonds (150 g)
½ cup dried cherries (75 g)

Generously butter a baking sheet. Alternatively, line a baking sheet with a silicone baking mat.

Finely chop cherries and spread them across the baking pan in a roughly oval shape.

In a heavy-bottomed saucepan over medium-high heat, bring corn syrup, sugar, water, and salt to a boil, stirring to dissolve sugar. Once dissolved, insert candy thermometer and cook, without stirring, until temperature reaches 275°F.

Add almonds and stir. Continue cooking without stirring until temperature reaches 300°F.

Stir brittle and pour over chopped cherries, spreading the brittle quickly before it cools.

Once cool, break apart, and store in an airtight container.

Makes 1 pound.