Not for kids, this brittle has a kick to it. When you're making the syrup, use a heavy-bottomed saucepan and be sure to stir with a long-handled wooden spoon.
(Makes about 1 ½ pounds)
Ingredients:
2 teaspoons each ground cumin and salt
2 cups plus 1 tablespoon sugar
1 teaspoon ground coriander
½ teaspoon ground red pepper
¼ cup apple cider vinegar
1 pound toasted blanched whole almonds
Directions:
1. In a small bowl, combine the cumin, salt, 1 tablespoon sugar, coriander, and ground red pepper; set aside. Lightly grease a large baking sheet and set aside.
2. In a large heavy saucepan, bring the remaining 2 cups sugar and the vinegar to a boil over medium heat. Cook, stirring occasionally, for 15 to 20 minutes, until the mixture turns dark amber and it registers 360°F on a candy thermometer. Remove the saucepan from the heat and add the spice mixture and almonds. Stir until the almonds are evenly coated. Immediately pour the mixture onto the prepared baking sheet and spread with 2 forks to form a single layer of almonds.
3. Cool the brittle completely on the baking sheet on a wire rack. When cool, break the brittle into serving-size pieces.
To view more recipes from Mary Engelbreit, click here.
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