A crunchy, sweet, and nutty treat to be eaten as candy or crumbled over your favorite custards, parfaits or fruit desserts.
Recipe courtesy of Cooking with Shelburne Farms By Melissa Pasanen with Rick Gencarelli; photography by Susie Cushner
|1/3 cup all-purpose flour||1/4 cup (1/2 stick) unsalted butter|
|1/4 teaspoon baking soda||1/2 cup pure maple syrup, not Grade B|
|1/8 teaspoon baking soda||1/2 cup sliced almonds|
|1/8 teaspoon table salt|
Before you start: The timing on baking this is a little tricky, but it's worth it. You may have to sacrifice a few burnt edges to get a crunchy middle.
Preheat the oven to 350 degrees F and line a cookie sheet with a nonstick baking mat or parchment paper. In a small bowl, whisk together the flour, baking powder, baking soda and salt.
In a medium saucepan, melt the butter with the maple syrup over medium heat until the mixture comes to a boil. Boil for 1 minute. Take the pan off the heat and immediately whisk in the flour mixture, then stir in the almonds.
Using a spatula, spread the batter evenly and thinly onto the prepared cookie sheet in a rough, 12 by 9-inch rectangle. (The outer edge will cook more quickly, so it is especially important to make sure the middle is thin; also, make sure you distribute the almonds evenly.
Bake the brittle for about 11-13 minutes until dark golden brown. (The edges may look close to burned, but it needs to go this far or it won't be brittle when cooled.)
Cool on a rack and then break into irregular 1-to 2-inch pieces. The brittle will keep for two or three days in a sealed container.
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