Almond Brittle

1  cup sugar
½  cup light corn syrup
¼  teaspoon salt
¼  cup water
1  cup toasted almonds
2  tablespoons butter
3  teaspoon baking soda
½  teaspoon Almond Extract

Grease cookie sheet. Combine sugar, corn syrup, salt and water and set over medium heat. Cook until sugar is dissolved. Add almonds. Cook until candy thermometer reads 300 degrees. You should start to see slight browning around the edges. Remove from heat and add butter, almond extract and baking powder. This step creates steam, so be careful!

Pour onto cookie sheet and cool. Lift and smash!

Coconut Macaroon Cookies

3  cups Instant Oatmeal
1   cup coconut flakes
5  tablespoons cocoa powder
½  cup milk
½  cup butter
2  cups sugar
3  tablespoon coconut oil

Combine milk, butter, sugar and oil in sauce pot. Heat slowly to a gentle simmer to dissolve the sugar. Remove from heat and add oatmeal, coconut and cocoa. Drop onto cookie sheet with a spoon or a small ice cream scoop. Allow to dry and cool.

Stir Almond brittle into a quality vanilla ice cream, top with macaroons and mint.  Enjoy!