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1
Preheat oven to 375F Place almonds in single layer in a 15 x 10 jelly roll pan.
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2
Bake 6-9 minutes, or until golden brown.
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3
(Watch carefully after 5 minutes, the nuts go from golden to scorched in no time).
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4
Remove from oven and place nuts on a plate to cool.
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5
Set aside.
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6
While the almonds cool, mix the salt, cumin coriander, cayenne and 1 T. sugar in a small bowl.
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7
In a heavy 3 quart saucepan, heat vinegar and 2 cups sugar to boiling over medium heat.
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8
Continue to cook over medium heat until the mixture is a light to medium amber color, stirring occasionally.
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9
This will probably take between 10 and 15 minutes, depending on your stove and how heavy the pan is.
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10
While the sugar is cooking, spray the jelly roll pan with nonstick cooking spray.
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11
Place the jelly roll pan on a trivet or cooling rack.
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12
Keep the cooking spray out and have two forks ready for spreading the hot candy in the pan.
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13
When the sugar mixture is the right color, remove from heat.
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14
Stir spice mixture into sugar.
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15
Add the almonds and stir to coat evenly.
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16
Work fast- this sets up quickly.
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17
Immediately pour the mixture onto the prepared pan.
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18
Spray the forks with cooking spray and use them to spread the almond mixture into roughly a single layer in the pan.
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19
Cool brittle completely on jelly roll pan on a wire rack.
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20
With hands, break brittle into small pieces.
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21
Store in tightly covered jar or tin for up to two weeks.
