Hot And Sweet Nut Brittle

1. 1

   Preheat oven to 375u00b0F Place almonds in 15 1/2 x 10 1/2-inch jelly-roll pan. Bake 10 to 15 minutes until golden brown, shaking pan occasionally. Cool almonds in pan on wire rack.

2. 2

   While almonds cool, in heavy 3-quart saucepan, heat vinegar and 2 cups sugar to boiling over medium heat. Continue cooking over medium heat until mixture turns dark amber in color, 15 to 20 minutes, stirring occasionally. (If using a thermometer, temperature should read about 360u00b0F.)

3. 3

   Meanwhile, in small bowl, mix salt, cumin, coriander, ground red pepper, and remaining 1 tablespoon sugar. Lightly grease large cookie sheet.

4. 4

   Remove saucepan from heat. Stir spice mixture into hot sugar syrup. Add almonds, and stir until evenly coated. Immediately pour mixture onto cookie sheet. With 2 forks, spread almond mixture to form a single layer.

5. 5

   Cool brittle completely on cookie sheet on wire rack. With hands, break brittle into small pieces. Store in tightly covered jar or tin for up to a month.

* Per serving · 4 servings · Values may vary.

No additional tips available.