| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies |
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Whole, unblanched almonds |
| 1 1/3 |
c |
Blanched, chopped almonds |
| 3/4 |
c |
Packed brown sugar |
| 2/3 |
c |
Light corn syrup |
| 1/4 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Unsalted butter |
| 1/2 |
ts |
Vanilla extract or flavor |
| 1/4 |
ts |
Almond extract or flavor |
INSTRUCTIONS
1) Preheat oven to 325 F. 2) Place whole and chopped almonds on a
jelly-roll pan and toast them for 15 min. in oven, tossing and stirring
occasionally. Turn off heat and leave nuts in oven. They must be warm when
added to syrup. 3) In heavy 1 1/2 qt. saucepan, stir together brn. sugar,
corn syrup, water and salt. Swirl over high heat until sugar dissolves,
washing down sides of pan with wet brush to remove any sugar crystals. Boil
to 290 F. on candy thermometer without stirring. 4) Meanwhile, butter lge.
baking sheet and a metal spatula. 5) When syrup is ready, remove from the
heat and stir in the hot nuts, then butter, vanilla, and almond extract. 6)
Pour candy onto baking sheet and press out as flat as possible with
spatula. Let cool. 7) Remove the brittle from the pan and break into
serving pcs. Pack airtight and store for 24 hrs. before serving to let
flavor develop. Will keep for many weeks.
Yield: 1 1/4 lbs.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”