Ingredients
- 300 g whole almonds
- 100 g raw honey
- 150 g coconut sugar
- 1 tbsp fresh squeezed lemon juice
Servings: pieces
Instructions
- Preheat the oven to 180°C/350°F and put the almonds on a parchment paper on a baking tray. Let toast the almonds for around 5 minutes, don't burn them, Switch off the oven, take the almonds out and let them cool.
- Meanwhile add the sugar, the honey and the lemon in a pot, Put on the stove and let the compost melt. Stir from time to time.
- Take a cooking thermometer and let the honey-sugar mixture reach the temperature of 135°C/275°F. Don't forget to stir from time to time. The mixture starts to boil.
- Add the almonds, stir well that all is combined well. The temperature goes down and has to reach again high at 170°C/340°F.
- Take of the stove and transfer the brittle on the same parchment paper on the baking tray where the almonds were before. Level all down to one or two almonds high and let it cool.
- If you want to cut it in pieces do this when it is still warm. Otherwise wait that is is completely cool and break into pieces.
Recipe Notes
The cooking procedure is a little tricky. You want to mix it so nothing burns but that takes away also the temperature. At a certain point the temperature rises then very quick.
You can also cut half of the almonds in order to have a mixture between whole and cut almonds.
You could also use hazelnuts or even pistachios instead of the almonds. I don't know how it would be with walnuts. I guess they are too soft.
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