Art Smith's Almond Brittle.

Art Smith's Almond Brittle

2.5 cup granulated sugar
1 cup water
1/4 cup Agave syrup
1 Cup toasted almonds
1 tablespoon baking soda
Pinch of salt
2 tablespoons unsalted butter
1 tablespoon vanilla extract
Semi sweet chocolate, melted, for garnish

Bring ingredients to a boil, cook to hard boil state, till syrup makes a hard ball and is amber. Stir in toasted almonds and the remainder of the ingredients. Pour on well oiled sheet pan, and carefully with forks pull till thin but being VERY CAREFUL not to burn yourself. Cool, till crispy. Once cool break into pieces. Drizzle with melted semi sweet chocolate and allow to dry.