200g (7oz) whole almonds, blanched
400g (14oz) caster sugar
2 tablespoons maple syrup
100g (3½oz) flaked almonds
1 Pre-heat the oven to 180°C/R4. Spread the whole almonds out evenly over a 23cm (9in) baking sheet, lined with baking parchment. Gently roast in the oven for ten minutes or until light golden. Keep a close eye on them to ensure they do not burn. Once roasted, set aside.
2 Put the sugar and maple syrup in a heavy-bottomed saucepan and heat over a low heat until all the sugar has dissolved and reaches the soft-crack stage (132°C/270˚F on a sugar thermometer). If you do not have a sugar thermometer, soft-crack is reached when a small quantity of the mixture dropped into very cold water can be stretched between the fingers, separating into hard strands.
3 Pour the sugar syrup over the roasted almonds and scatter with the flaked almonds. Flatten with a metal spoon and leave to cool.
4 Once the brittle is completely solid, turn it out on to a work surface and break up into shards using a rolling pin. Store in an airtight container.