1 3/4 cup whole, unblanched almonds
1 1/3 cup blanched, chopped almonds
3/4 cup packed brown sugar
2/3 cup light corn syrup
1/4 cup water
1/4 tsp salt
1 tbsp unsalted butter
1/2 tsp vanilla extract or flavor
1/4 tsp almond extract or flavor
Directions
1) Preheat oven to 325 F. 2) Place whole and chopped almonds on a
jelly-roll pan and toast them for 15 min. in oven, tossing and
stirring occasionally. Turn off heat and leave nuts in oven. They
must be warm when added to syrup. 3) In heavy 1 1/2 qt. saucepan,
stir together brn. sugar, corn syrup, water and salt. Swirl over high
heat until sugar dissolves, washing down sides of pan with wet brush
to remove any sugar crystals. Boil to 290 F. on candy thermometer
without stirring. 4) Meanwhile, butter lge. baking sheet and a metal
spatula. 5) When syrup is ready, remove from the heat and stir in the
hot nuts, then butter, vanilla, and almond extract. 6) Pour candy
onto baking sheet and press out as flat as possible with spatula. Let
cool. 7) Remove the brittle from the pan and break into serving pcs.
Pack airtight and store for 24 hrs. before serving to let flavor
develop. Will keep for many weeks.
Yield: 1 1/4 lbs.
Servings: 1 servings
Almond Brittle Recipe brought to you by Recipe Ideas
Categories: Candy; Nut
The History of Recipes
Historians have proved the existance of recipes back into ancient history, in fact as far back into history as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
During Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, main course and afters, a very modern way of dining. Aspicius also tells us how the cooks of his times made use of a good variety of spices and herbs, including many that are still in use today like basil, mint and asafoetida. During the succeeding few hundred years, the upper-class families of Europe strove to serve up the most extravagent meals, and because of this chefs and their recipes were much in demand. Even so, it wasn`t until the nineteenth century that cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking books are greatly in demand as a result of higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Almond Brittle recipe.
