Wednesday, January 20, 2010

Spanish Almond Brittle

I love smoked paprika and it's an ingredient that too often sits in my pantry for a rare recipe. Recently I came across a couple recipes that call for this great flavor. Most often, I think of paprika in savory preparations but when I saw this brittle recipe I was intrigued. The only problem was the dulce paprika - mine is picante. What the heck? I'll give it a shot.

The process for brittle is similar to the caramels I posted before but cooked to 335 degrees Again, a good time for a quality candy/oil thermometer. The salt and paprika is added at the end of the cooking process, so have it pre-measured at the ready so there's no risk of over cooking.

Dumped onto a heavy jelly roll pan lined with my silpat and set to cool completely. This will take an hour or two depending upon the temperature of the room.

Waiting, waiting, waiting. The kids were chomping at the bit to try it!

Once it's cool, break it into chunks. Less sweet than most brittle, pleasantly smoky with a little heat at the finish. It's a perfect bite, with a beer and equally addictive any given afternoon.

Spanish Almond Brittle

Butter, for pan or a Silpat mat
2 t. picante smoked paprika
1/4 t. salt
3 cups sugar
1 cup water
2 T. light corn syrup
2 cups blanched slivered almonds, lightly toasted

Lightly butter a 10x15 jelly-roll pan or line with a silpat mat. In a small bowl, stir together the paprika and salt; set aside.

In a medium saucepan over medium-low heat, stir together sugar, water, and corn syrup until the sugar is completely dissolved, about 5 minutes. Increase the heat to high and boil without stirring until the syrup is golden brown (about 335 degrees on a candy thermometer), 5-10 minutes. When the sugar begins to brown around the edges of the pan, swirl the pan gently so that it caramelizes evenly.

Remove from the heat and carefully (the mixture will bubble up) stir in the almonds and paprika mixture. Immediately pour into the prepared pan. Let stand at room temperature until cool and hard, about 1 hour.

If buttered bend the ends of the pan to release the brittle. If using a silpat mat, merely lift the candy off the pan. Break into chunks.

Store at room temperature in an airtight container for up to 2 weeks.

1 comment:

Georgine said...

Is this the brittle you gave us? Because it rocked! And it is all gone. Imagine that!