UPDATE: Some readers have requested instructions for using a candy thermometer. I have not personally used one, so I don't know from experience what temperature would work best (I rarely make candy, so I never invested in one). However, I have read that the 290-300 F range would result in a nice hard brittle. Kimi shared a helpful link for candy making stages in the comments. If you're using a thermometer, I would recommend looking at that tutorial! She also shared that she has used the timing method by dropping pieces of the candy into ice cold water to check its hardness. This recipe can be tricky as there are a lot of variables that could contribute to a too soft, or overdone brittle (both of which I have experienced). If you're not using a thermometer, it's hard to say how long the brittle should be on the heat, but for this batch I made it was around 7-10 minutes. I found that my gas stovetop heats up much hotter and quicker than my old electric stovetop. I also used a cast iron skillet, which may heat differently than a stainless steel saucepan. I hesitate to put a timeframe on this recipe, because I know the variables will be different for everyone. For some better pictures of the candy making stages you can also check out the original recipe that I adapted this from. That may be very helpful for some, as it was how I originally learned to make Almond Roca!