Brittle with a Bite
Adapted from Yankee Magazine
1 cup sugar
1/3 cup corn syrup
1 cup water
1 cup Spicy Nut Mix (roughly chopped)
In a medium saucepan over high heat, combine sugar, corn syrup, and water; cook, stirring often until sugar melts. Cook until temperature reaches 310 degrees (hard crack stage) and mixture becomes amber in color, 15 TO 20 minutes. As mixture cooks, use a wet pastry brush to push accumulated sugar down from the side of the pan; be careful not to stir mixture. Now stir in nuts. Pour carefully onto a baking sheet lined with parchment and spread into a 1/2 inch layer. Let cool completely (about 30 minutes). Break into pieces. Store in an airtight container.
Spicy Nut Mix
1/2 cup unsalted peanuts
1 cup unsalted cashews
1/2 cup unsalted shelled pistachios
1 tablespoon vegetable oil
2 teaspoons hot sauce (such as Tabasco)
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 teaspoon kosher or sea salt
1 tablespoon sugar
Heat oven to 300 degrees. In a large mixing bowl, combine nuts and oil until nuts are well-coated. Add hot sauce and stir well to coat. In a separate small bowl, combine remaining ingredients. Add to nut mixture and stir well to coat. Turn nuts onto rimmed baking sheet lined with parchment and bake, stirring 2 or 3 times, 15 minutes. Remove and transfer to another baking sheet to cool. Yield 2 cups nuts. Store unused nut mixture in airtight container.
My mother is known for her danish puff pastry. She makes it for holidays and every breakfast potluck we attended as children. I love it, though I thought I’d make it even more delicious with the addition of a layer of almond filling in the middle and delicious it is! Here’s the recipe…
Almond Danish Puff Pastry
for the base:
1 cup flour
1/2 cup butter, very cold, cut into 1″ pieces
2 tbsp water
for the filling:
1 1/2 cups almonds, toasted
2 large eggs
1/2 cup granulated sugar
2 tsp almond extract
for the topping:
1/2 cup butter
1 cup water
1 tsp almond extract
1 cup flour
3 eggs Continue reading
The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.
Bakewell tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits.
Like many regional dishes there’s no “one way” to make a Bakewell Tart…er…Pudding, but most of today’s versions fall within one of two types. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry. The second is the “tart” where a rich shortcrust pastry holds jam and an almondy sponge cake-like filling.
The version we’re daring you to make is a combination of the two: a sweet almond-flavored shortcrust pastry, frangipane and jam.
Recipe after the jump. Continue reading
With the onset of Spring, I have once again started making some of my favorite salad dressings that I insist on only making from the freshest of herbs – the ones that come right out of the garden!
For the above salad of field greens, tomatoes, goat cheese and herbs, I threw together the Honey-Roasted Almond Vinaigrette!
Honey-Roasted Almond Vinaigrette
2 tbsp honey
10 tbsp olive oil
juice from 1 lemon
1/2 cup honey-roasted almonds, roughly chopped
salt and pepper to taste
Place all the vinaigrette ingredients (except salt and pepper) in a screw-top jar. Shake vigorously! Taste to determine how much salt and pepper to add. Shake again. Serve immediately or keep in fridge 3-4 days.
Filed under Food, Recipes
I had two favorite finds at the Metropolitan Cooking and Entertaining Show this weekend and am excited to share them. (Stay tuned for the other Fabulous Find tomorrow.)
If you like healthy snacking (and I know all of us do), Nutty Girl makes the “The Original Rosemary Nut Mix” – a delicious mixture of almonds, pecans, walnuts, dried cranberries and a secret ingredient…. ROSEMARY!
Now, this is not just any ordinary mix of nuts… This is so delicious I ate my way through the entire 6oz box at my desk this morning!! They are lightly coated with butter and brown sugar resulting in my favorite combination of salt and sweet all in one bite.
They come in two basic sizes – 6 oz and 12 oz and you can buy them online here.
And for you serious nut lovers, there are even 5 pound bags available for throwing in your freezer to ensure you never run out!