Hot and Sweet Nut Brittle

Yield:
About 1 3/4 pounds
Level:
Easy
Ingredients
  • 1 pound blanched whole almonds
  • 1/4 cup cider vinegar
  • 2 cups plus 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 to 3/4 teaspoon ground red pepper (cayenne)
Directions
  • 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.


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