Brittle, Almond Croccante Recipe
Tried it? Rate this Recipe:
|
 This recipe for Brittle, Almond Croccante, by Pierre LaMontagne, is from The Marley Family Cookbook #2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
|
Contributor: |
Contributor: Pierre LaMontagne
Added: Monday, February 14, 2005
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1/4 cup almond oil
4 cups blanched and sliced almonds
3 cups sugar
1/4 cup water
|
|
Directions: |
Directions:Preheat the oven to 400 degrees.
Grease a cookie sheet with the almond oil.
Place the almonds on a separate baking sheet and toast them until they're a light golden brown, about 5 minutes. Set them aside.
In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes. It should register 238 degrees on a candy thermometer; this is referred to as the soft ball stage. Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary.
Once the sugar begins to brown, watch it carefully; remove it from the heat as soon as it is the desired color, as the sugar can burn rapidly.
Once the caramel is off the heat, immediately add the almonds to the pot; stir them quickly to incorporate.
Pour this into the prepared cookie sheet, spreading quickly to an even thickness.
Allow the brittle to cool completely; break it into festive shapes. |
|
Number Of
Servings: |
Number Of
Servings:1 pound |
Preparation
Time: |
Preparation
Time:Prep: 10 min Cook: 25 min Inactive Prep: 1 hr |
Personal
Notes: |
Personal
Notes: From foodtv.com's '12 Days Of Christmas' cookies.
This hard and sweet brittle can be broken into festive shapes after it has cooled. At the fancy pastry shops in Naples, it's formed into little baskets and filled with tiny marzipan fruits or traditional Christmas cookies.
|
|
