Wednesday, August 19, 2009

Almond Brittle

There is something special about giving handmade and home-baked gifts for the holidays. For me, it's more than the item, but the personal effort - the gift of one's self - that makes it special. If you are on the giving end, here are a couple of recipes sure to please anyone on your baking list.

1 1/2 Cups sugar
1/3 Cup honey
7 Tablwspoon butter; softened
1/2 lb. silvered almonds
vegetable oil

Use a metal spatula when spreading the almond brittle mixture.
Spread it quickly,as it hardens very fast.
Cut the brittle into pieces before it has hardened completely.
Store it in an airtight tin in a cool place; it will keep for several weeks.
You can vary the recipe by substituting roasted peanuts, hazelnuts, walmuts, pistachios or cashews for the almonds.
Cut the pieces diamond-shaped by cutting diagonally in one direction and straight the other way.
Dip one end in melted chocolate for a more elegant look

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