| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New text im, Cooking liv |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Blanched whole almonds |
| 1/4 |
c |
Cider vinegar |
| 2 |
c |
Plus |
| 1 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
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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