“Food on the Hill” by Sue York
This week’s recipe:
Honey Almond Brittle
Photo by Sue York/ladailypost.com2 Cups of brown sugar (you can use white sugar if you wish, it will just be lighter)
¾ cup honey
¾ cup water
1/8 teaspoon salt
2 teaspoons almond extract
1 tablespoon softened butter
1 ½ cups slivered toasted almonds (crumbled)
***Be careful cooking candy on the stove- it can be like molten lava if you spill it.***
Place slivered almonds on a baking tray and toast then in the oven at 350 degrees until golden in color. Watch them very carefully, they can burn quick. Cool and crumble by hand. Butter a 15 x 18 inch jelly roll pan for later.
Photo by Sue York/ladailypost.comIn a heavy bottomed 3 quart sauce pan, place the sugar, honey, almond flavoring, water and salt. If you spray the cup you are going to use for the honey with cooking spray first, the honey will just “fall out of the measuring cup.”
Photo by Sue York/ladailypost.comHeat slowly at first to dissolve the sugar. Bring to a boil (it will be real foamy at first) and continue to cook until mixture reaches 300 degrees. At the end of the process you will see that the boiling mixture has started to re-foam, just a darker color.
Photo by Sue York/ladailypost.comIf you don’t have a thermometer, you can use the older method where you have a clear glass of ice water and drip a drop into the glass. After it cools, fish it out of the glass with a spoon and taste it. If it crunches in your mouth, it is ready.
Photo by Sue York/ladailypost.comTake it off the heat (remember it is molten hot!) and stir in butter and almonds. Spread into the buttered pan and cool.
Photo by Sue York/ladailypost.comDrop it from about 3 inches above table or floor to break brittle into smaller pieces. Store in cool and dry place.
Ice Cream Balls:
Photo by Sue York/ladailypost.comFind something in your kitchen that you can freeze ice cream in. I use egg poachers; you also can use muffin tins. When frozen, release the ice cream by placing the holders briefly in warm water. Form 2 halves to make the balls, refreeze. Crush some of the Almond Brittle until fine. Must be ready to serve ice cream once you cover them with the brittle. It is easiest to pack the brittle around the ice cream with your hands.
Honey Almond Brittle
Photo by Sue York/ladailypost.com