Almond Brittle
This recipe was adapted from a step-by-step recipe from the November, 1988 edition of Good Housekeeping magazine.

1 c sugar
1/2 c light corn syrup
1/4 c water
1/4 t salt
1 10-oz pkg slivered blanched almonds, about 2 1/4 cups if purchasing in bulk
2 T butter
1 t baking soda

In a heavy, 2-qt saucepan, heat sugar, corn syrup, water and salt, stirring until it begins to boil and sugar is dissolved. Add in the almonds and cook until it reaches 300°F, stirring frequently. Once the mixture begins to darken deeply, stir constantly. Remove from heat and add in the butter and baking soda. Pour on buttered surface and quickly pull the mixture with two forks into a rectangle about 12" x 14". Cool and break into irregular pieces.