by mrslarkin
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my 138 recipes »
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mrslarkin's Notes:
Expand1 1/2 cup granulated sugar Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
2 tablespoons water Ask a question about this ingredient
2 cups whole almonds Ask a question about this ingredient
1 1/2 teaspoon anise seeds Ask a question about this ingredient
one half of a fresh large lemon (optional, but fun) Ask a question about this ingredient
Line a quarter sheet pan, or small rectangular pan with parchment paper. Set aside.
Ask a question about this stepPlace almonds on another parchment-lined sheet pan and lightly toast in a 350 degree oven until fragrant. Remove from oven and let cool. Chop about half of the almonds. I use my hinged lemon juicer to crush some of my nuts and it works quite well. Set almonds aside.
Ask a question about this stepOver medium/low heat, melt sugar, lemon juice and water in a large saute pan, using a wooden spoon to stir occasionally. When sugar has dissolved and is golden-blonde in color, turn off the heat and stir in the almonds and anise seeds. Mix well.
Ask a question about this stepCarefully pour the lava-hot nut mixture into the prepared pan. Using an oiled rubber spatula or lemon half, carefully spread the nut mixture out. The lemon half will impart a lovely lemony flavor to the brittle. The spatula, not so much.
Ask a question about this stepLet cool for a few minutes, then cut into strips or squares. Optionally, let cool completely and break apart into rough shapes.
Ask a question about this stepThis is really delicious! I love the anise flavor. Thanks, mrsklarkin!
Mouthwatering, and a citrus genius...mrslarkin, love your optional suggestion!
Wonderful and I agree with HLA and Bevi the lemon half spreading method is brilliant! YUM!
Yes! You have inspired me to start using other citrus fruits in my candy making smoothing steps!
Sambuca mandatory! Spreading with a lemon half sounds like a great trick in general!
Thanks Bevi. Have you tried the Sambuca Black?? It is very awesome.
Love it, mrslarkin! Especially the instructions for spreading the brittle with the lemon half - what a great idea!
thank hla! It works great - just be careful because that sugar is HOT!
Selmelier works at Meadow, a shop that specializes in salt.
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what should the consistency of the final croccante be like. really hard or slightly chewy?