This easy, homemade almond brittle has deep flavors of both brown sugar and maple syrup and can be used as a topping for a variety of desserts as well as oatmeal and yogurt!
Line a large baking sheet with parchment paper. In a large saucepan, combine the sugar, water and corn syrup and cook over medium heat, stirring, until the sugar is dissolved about 3-4 minutes.
Add the almonds and salt and cook, stirring occasionally, until a deep amber caramel develops, about 5 minutes longer.
Remove the mixture from the heat and immediately stir in the butter and then the baking soda; the caramel will bubble. Pour the hot krokan onto the baking sheet and spread it in an even layer with the back of a spoon.
Let it cool slightly completely before breaking it into shards.