I know it’s January and I’m *supposed* to be posting recipes of green smoothies and tofu, but come on guys! I just can’t help myself. I actually was planning on sharing today’s recipe before Christmas, but it never happened so I thought, what the heck! That’s kind of my motto lately.
Drag my booty out of bed at 6:30 to excerise this morning even though the babe kept me up most of the night? Sure, what the heck!
Eat all the rest of the Christmas cookies because I worked out this morning? What the heck.
You get the idea.
Anyway, this Honey Almond Brittle is something that I always like to include on my Christmas goodie plates. It’s a little different from regular peanut brittle with the almonds and has just a little bit of heat that warms the back of of your throat as you eat it. I love it. The honey gives it great flavor too, but I think it’s the cayenne that makes it super addictive.
If you are afraid of making candy, this recipe would be a good intro it. You don’t necessarily need a candy thermometer, thought it doesn’t hurt. If you have a bowl of ice water beside the stove you can drizzle a little bit of the candy into the water and see how it’s doing. If it hardens right away and is crunchy when you bite into it, it’s ready.
- 3 C granulated sugar
- 1 1/2 C water
- 1/2 C honey
- 1/2 C salted butter
- 1 1/2 C salted roasted almonds
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- Combine sugar, water, honey and butter in a medium-sized sauce pan and cook over medium-high heat.
- Stir until the sugar is dissolved and butter is melted and cook until light amber in color-- about 20-25 minutes, stirring occasionally. If you have a candy thermometer, remove it from the heat once it hits 300 degrees (hard crack stage).
- If not using a candy thermometer, you can drizzle a bit of the mixture into a bowl of ice water and if the candy hardens and is crunchy it's ready. Remove from the heat immediately as it will continue to cook and can burn.
- Stir in almonds, cinnamon and cayenne pepper and pour onto a lined baking sheet (lightly grease if using foil). Let cool until completely hardened and break into bite-sized pieces.
by Heather Cheney
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