Subject: Almond Brittle
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 24 2002 - 09:21:47 EDT
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FOOD FUNNY
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Thanks to Donna Walencikowski from Miami, FL for today's gastronomic
guffaw:
A mild-mannered man was tired of his wife always bossing him around so
he went to a psychiatrist. The doctor told him he had to develop
self-esteem. The doctor gave him a book on assertiveness training,
which he read on the way home.
When he walked through the door and his wife came to greet him, he
told her, "From now on I'm the man of this house and my word is law.
When I come home from work, I want dinner on the table. I want you to
learn to make gourmet meals and incredible desserts. Now go upstairs
and lay out some clothes on the bed because I'm going out with the
boys tonight. Then draw my bath. When I get out of the tub, guess
who's going to dress me and comb my hair?"
"The undertaker," she replied.
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TODAY'S RECIPE
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To tell the truth, almost any nut can be used in this recipe, but I
particularly like almonds. For best results, use raw nuts and let
them cook in the syrup.
Almond Brittle
1 cup (250 ml) water
2 cups (500 ml) sugar
1 cup (250 ml) corn syrup (golden syrup)
2 cups unblanched sliced almonds
1 tsp (5 ml) salt
2 Tbs (30 ml) butter
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) baking soda
Bring the water to a boil in a large, heavy saucepan over moderate
heat. Stir in the sugar and corn syrup until dissolved. Cook to the
hard-ball stage (250F, 121C) and add the almonds and salt. Cook,
stirring occasionally, to the hard-crack stage (300F, 150C). Remove
from the heat and stir in the butter, vanilla, and baking soda. Pour
the mixture onto a well buttered slab or baking sheet and spread it
out with a spatula, making it as thin as possible while it is still
hot. Cool to room temperature and break into pieces. Store in an
airtight container. Makes about 2 pounds (1 Kg).
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