Sugar High Friday # 4: Let’s Go Nuts!
Nut Brittle
It's been a while since I've been a regular on the blog scene. But, now that I'm back, it is such a thrill to have so many blog burning events to participate in. It's like coming home to an old friend!
Viv, over at Seattle Bon Vivant is up to bat for this month's Sugar High Friday, and I am happy to report that the nut brittle I've prepared is all about a sugar high!!! I am actually in the process of preparing a multi-component dessert that appears in January's Gourmet Magazine. It includes a Pumpkin Seed Brittle, but because it's a Spanish Tapas style dessert, and I just happen to have Marcona Almonds, I decided to go one step better and use the Spanish almond instead of the pumpkin seeds. Boy! Am I glad I did.
The recipe is as basic as basic can be. Sugar and water are combined and boiled to a syrup. The chopped nuts are added off the heat and stirred into the syrup until the sugar crystallizes. Then return the crystallized nuts to the heat for the final melt into a caramely syrup. The nuts toast as the sugar melts. What a dream to watch. The rich nutty caramelized sugar with the toasted Marcona almonds is divine. A good balance between sweet and toasty nuttiness. Not to mention enough sugar to keep you going well into the night!
It is great to be back on the blogging scene!
8:13:46 PM 
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