1/2 cup sugar
1/4 cup corn syrup
1/2 teaspoon salt
3/4 cup chopped almonds
1/2 teaspoon almond extract
1/2 teaspoon baking soda
For the Buttermilk Dressing:
1/2 cup buttermilk
3 tablespoons mayonnaise
1/4 teaspoon curry powder
1/8 teaspoon garlic powder
1/8 teaspoon salt
Pinch cayenne pepper
For the Fried Oysters:
1 pound fresh shucked oysters in bucket
1/2 cup buttermilk
1/2 cup flour
1/2 cup cornmeal
Salt and pepper
Oil for frying
For the Salad:
2 romaine hearts chopped
2 Granny Smith apples sliced thin
Place the sugar, corn syrup and salt in a large microwave-safe bowl. Use the largest bowl that will fit in your microwave, because the mixture will boil and expand. Microwave on high for 4 minutes. Then stir in the almonds and microwave again for 3 minutes. Lay a piece of parchment paper on a cookie sheet and spray with nonstick spray. When the brittle comes out of the microwave, quickly stir in the almond extract and baking soda. Pour the hot mixture out on the baking sheet and spread thin. Allow the brittle to cool and dry for 20 minutes before breaking into pieces. Pour all the ingredients for the buttermilk dressing in a jar. Place the lid on tight and shake until smooth. Refrigerate the dressing until ready to serve. For the Fried Oysters: Pour 1 inch of oil in a large sauce pot. Place over high heat. Then pour the buttermilk, flour, and cornmeal into three pie pans for easy dipping. Season the buttermilk with 1/4 tsp. salt and 1/8 tsp. pepper. Drain the oysters. Working in small batches, dip them in flour, then in buttermilk, and finally in cornmeal. Gently drop them in the hot oil and fry for 1-3 minutes. You want the exterior to be golden, but the oysters to be just slightly cooked. Remove from the oil and place on a paper towel lined plate. Sprinkle with salt and repeat with the rest of the oysters. For the Salad: Pile romaine lettuce on four plates. Top each pile with several fried oysters, sliced apples, and almond brittle. Drizzle with buttermilk dressing and serve immediately.