Ingredients
3 3/4 cups blanched almonds, lightly roasted and coarsely chopped
2 1/2 cups Castor sugar
3 tablespoons rosewater
2 tablespoons water
Vegetable oil for greasing cookie pan
Directions
o Grease a flat cookie pan.
o Place rosewater and water in a large saucepan.
o On low heat dissolve the sugar in the mixture.
o Add the lightly roasted and coarsely chopped almonds to the sugared water and continue cooking on low heat until all the almonds are nicely coated with sugar -- about 3 minutes.
o Spread out the sugared almonds on a well-greased cookie pan -- flatten out the mixture as much as possible.
o Cool.
o Before serving cut the almond brittle into chunks.
Notes
Photo: Mary Melfi. | 
