Recipe By : COOKING LIVE SHOW #CL8773
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound blanched whole almonds
1/4 cup cider vinegar
2 cups plus 1 tablespoon sugar
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 to 3/4 teasp ground red pepper (cayenne)
Preheat oven to 375 degrees F. Place almonds in 15 1/2 x 10 1/2-inch
jelly-roll pan. Bake 10 to 15 minutes until golden brown, shaking pan
occasionally. Cool almonds in pan on wire rack.
While almonds cool, in heavy 3-quart saucepan, heat vinegar and 2
cups
sugar to boiling over medium heat. Continue cooking over medium heat
until
mixture turns dark amber in color, 15 to 20 minutes, stirring
occasionally.
(If using a thermometer, temperature should read about 360 degrees
F.)
Meanwhile, in small bowl, mix salt, cumin, coriander, ground red
pepper,
and remaining 1 tablespoon sugar. Lightly grease large cookie sheet.
Remove saucepan from heat. Stir spice mixture into hot sugar syrup.
Add
almonds, and stir until evenly coated. Immediately pour mixture onto
cookie
sheet. With 2 forks, spread almond mixture to form a single layer.
Cool brittle completely on cookie sheet on wire rack. With hands,
break
brittle into small pieces. Store in tightly covered jar or tin for up
to a
month.
