| previous | next |
Title: Almond and Pistachio Brittle
Categories: Candy Dessert
Yield: 8 Servings
| Vegetable oil | ||
| 1/2 | c | Vegetable oil |
| 1 | c | Sugar |
| 3/4 | c | Pistachios, slivered |
| 3/4 | c | Unblanched almonds, slivered |
Oil a large wooden board or marble slab, rolling pin and blade of a large knife.
In a heavy 3-quart saucepan, heat 1/2 cup oil over medium high heat for 5 minutes. Add sugar and cook until sugar begins to turn golden, 2 to 3 minutes. When oil begins to separate from sugar, start stirring constantly until sugar is completely dissolved and no lumps remain (about 2-3 minutes). Mixture should be smooth and light brown. Pour off as much of the oil as can be easily removed, leaving the syrup behind in the pan. Reduce heat to low, stir in nuts, then remove from heat. Immediately pour mixture onto prepared board. Roll out to 1/4-inch thickness. Quickly cut into small squares while still hot. Store brittle in airtight container.
Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987) Typed for you by Karen Mintzias From: Karen Mintzias Date: 12-10-94
| previous | next |