2 tablespoons water
1 tablespoon lemon juice
300 grams almonds
350 grams sugar
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1Blanch the almonds in boiling water for 2 to 3 minutes, then peel them, dry them with paper towels, place them on a baking sheet and bake them at 180C for 5 minutes to toast them, without browning them.
2In the meantime, place the sugar in a medium saucepan with the water and the lemon juice and cook on low heat, stirring occasionally with a wooden spoon. The sugar should be completely dissolved and should turn a golden color, it should not become too dark.
3Chop some of the almonds coarsely and leave the remainder whole.
4Turn off the heat as soon as the sugar is done. Add the almonds to the saucepan and stir to combine well.
5Immediately pour the mixture on a marble surface greased with oil or on a wax paper-lined baking sheet.
6Use a greased spatula or knife blade (or even a lemon) to level the brittle to the desired thickness.
7Let the almond brittle cool for a few minutes and before it hardens, cut it into pieces with a large knife and then allow the brittle to harden completely.
8The brittle can be stored, wrapped in aluminum foil and inside a tin canister or glass jar.
PER SERVING *
|Calories770Calories from Fat330|
|% DAILY VALUE*|
|Calories from Fat330|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Scarlett A. 2 Jun 2015
This is a great switch-up from the old fashioned peanut brittle. It is perfect for gift giving packaged in a tin. Just be sure you make enough to pass around to everyone. Spread out wax paper on to a counter, and then spray it with nonstick cooking spray. Once the almond brittle is ready, pour it on to the wax paper and sprinkle it with extra almonds. The wax paper will stick to the candy if you don't add the spray. Once it is cooled enough you should be able to pull it off easily this way. The cold countertop helps it cool more evenly.