Prep 15 mins
Cook 20 mins
This is originaly from Gourmet magazine. While I'm not their biggest fan this was a keeper. I promise you that it will shake up the candy plate. Serving amount depends on the size of the pieces you breat it into.
- 453.59 g blanched whole almond
- 59.14 ml cider vinegar
- 473.18 ml sugar
- 14.79 ml sugar
- 4.92 ml salt
- 9.85 ml ground cumin
- 4.92 ml ground coriander
- 2.46-3.69 ml ground red pepper (cayenne)
- Preheat oven to 375°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°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.
This is a terrific twist to the normal peanut brittle I normally make. I made this for my brother as a thank-you and he said "this brittle is the whip"...:-) If you love the taste of southwestern seasonings, the cumin here really shines thru. I added just a touch more than 1/2 t. of cayenne peppr too. Also, I used 1/2 pound of almonds and 1/2 pound of blanched peanuts. I'm sure most any nut type would be excellent. Thanks for a keeper Anna!. Made for MarketTag~