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Homemade Nut Brittle

When was it, exactly, that caramel became a fancy food, encountered only in restaurants or specialty shops? Your grandmother probably thought nothing of making it at home. Allow your homemade caramel sauce to harden and enjoy this nut brittle.

Source: Martha Stewart Living, April 2004

Ingredients

  • 2 cups (5 1/2 ounces) almonds with skin, toasted and sliced
  • Basic Caramel
  • 1/4 teapsoon salt

Directions

  1. Prepare an ice-water bath, and set aside. Place almonds on parchment paper; spread out nuts to form a rectangle (9 by 12 inches). Follow recipe for basic caramel, adding salt to sugar. Remove caramel from heat, and set pan in ice-water bath to stop the cooking. Remove pan; let cool until slightly thick (the consistency of honey). Pour over nuts to cover. Let cool until hardened. Peel off parchment; break brittle into pieces.

Cook's Notes

Single servings of nut brittle pack well in cellophane bags. Place parchment between layers of brittle to prevent sticking.

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