Almond Brittle

Method

1. Toast the almonds. Spread them on a baking sheet and toast in the oven at 160°C for 10 minutes, or in a pan. They should be warm.
2. In a thick-bottomed saucepan, add the sugar, lemon juice, and honey. Melt over medium heat without stirring, until it becomes a light caramel color.
3. Add the toasted almonds to the caramel and mix quickly to coat them evenly.
4. Lightly grease a work surface or baking sheet with a little vegetable oil to prevent sticking.
5. Pour the almond-caramel mixture onto the greased surface, cover with parchment paper, and flatten into a rectangular block using your hands.
6. Let it cool slightly until firm enough to cut, then cut into bars or pieces of desired size.
7. Allow to cool completely before serving, as it will be very hot and sticky.