| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, New text im |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Blanched whole almonds |
| 1/4 |
c |
Cider vinegar |
| 2 |
c |
Plus |
| 1 |
T |
Sugar |
| 2 |
t |
Salt |
| 2 |
t |
Ground cumin |
| 1 |
t |
Ground coriander |
| 1/2 |
t |
Ground red pepper, cayenne |
|
|
up to 3/4 |
INSTRUCTIONS
Preheat oven to 375 degrees F. Place almonds in 15 1/2 x 10 1/2-inch
jelly-roll pan. Bake 10 to 15 minutes until golden brown, shaking pan
occasionally. Cool almonds in pan on wire rack. While almonds cool, in
heavy 3-quart saucepan, heat vinegar and 2 cups sugar to boiling over
medium heat. Continue cooking over medium heat until mixture turns
dark amber in color, 15 to 20 minutes, stirring occasionally. (If
using a thermometer, temperature should read about 360 degrees F.)
Meanwhile, in small bowl, mix salt, cumin, coriander, ground red
pepper, and remaining 1 tablespoon sugar. Lightly grease large cookie
sheet. Remove saucepan from heat. Stir spice mixture into hot sugar
syrup. Add almonds, and stir until evenly coated. Immediately pour
mixture onto cookie sheet. With 2 forks, spread almond mixture to form
a single layer. Cool brittle completely on cookie sheet on wire rack.
With hands, break brittle into small pieces. Store in tightly covered
jar or tin for up to a month. Yield: About 1 3/4 pound Posted to
MC-Recipe Digest V1 #360 Recipe by: COOKING LIVE SHOW #CL8773 From:
"Angele and Jon Freeman" <jfreeman@netusa1.net> Date: Mon, 30 Dec 1996
16:53:35 -0500
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