November 8, 2009
Spiced Almond Brittle
Makes 8 servings
1/2 cup sugar
2 tablespoons corn syrup
1 tablespoon brandy
1 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
1/8 teaspoon baking powder
1/4 teaspoon smoked paprika (pimentón)
1/4 teaspoon chipotle powder
1/2 cup toasted slivered almonds
Classic almond brittle fuses with Latin flavors in this sweet, salty, and spicy confection. It also makes a wonderful accompaniment to flan.
Line a baking sheet with a non-stick baking liner, such as a Silpat. In a heavy, medium saucepan combine the sugar, corn syrup, brandy, and salt, and stir together with a wooden spoon. Cover the pot and bring to a boil over medium high heat. Uncover the pot and brush down any stray sugar crystals with a wet pastry brush. Turn the heat to high, insert a thermometer, and cook until the mixture is golden brown and has reached 325°F, 10 to 15 minutes. Remove from the heat and wait until the caramel stops bubbling.
Add the butter and baking powder and stir in until incorporated. Add the spices and almonds and combine well.
Pour the mixture out onto the prepared baking sheet and spread to 1/8-inch thick. Allow to cool thoroughly, then break into pieces. The brittle should be stored in an airtight container with wax paper separating each layer of brittle. This can be stored for up to a week at room temperature in a cool, dry place.