Almond Brittle Sundae
Ice Cream/Frozen Yogurt
Vegetable oil for baking
Sliced blanched almonds
Vanilla frozen yogurt or
1. Oil a 9-by-13-inch baking sheet and set aside. Combine sugar and
water in a heavy-bottomed saucepan. Cook over low heat until sugar is
dissolved. Cover pan and bring to a boil. Leave cover on until
condensation washes down insides of pan. Turn heat to medium and
cook, swirling pan occasionally, until sugar turns amber in color and
registers 320' on a candy thermometer. Quickly stir in almonds, and
pour mixture onto prepared baking sheet. Spread with back of a metal
spoon until thin. Allow to cool completely, and break into pieces,
reserving some larger ones for garnish.
2. Scoop frozen yogurt or ice cream into wine or dessert glasses.
Sprinkle with brittle and garnish with a large shard. Drizzle
amaretto over top if desired.