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Hello and welcome! I'm Viviane, with
foodandstyle.com
Brittle is such a delicious treat -- and an addictive one.
And this recipe is even moreso. That's because
every morsel is packed with salted Marcona almonds,
black sesame seeds, and toasted coriander. You're probably thinking --
What is coriander doing in a dessert? It's a spice normally
used for savory dishes. But let me tell you --
when you bite into the brittle, and you taste the coriander,
it's exotic aroma released under your tooth,
you're going to be seduced. It's absolutely marvelous
with the sweetness of the brittle. Are you ready?
Let's make it.
Before you start making the brittle, make sure you've got a tray next to your pan that's been lightly buttered.
Now add the corn syrup to a medium saucepan,
add the sugar,
and heat the mixture over
medium/medium-high heat. Keep stirring until the sugar melts
and the mixture comes to a boil.
You want to stir the sugar fairly frequently, especially
scraping the sides of the pan. Most brittle recipes,
if not all of them, will tell you to cook the brittle to 300 degrees
Fahrenheit.
But I like to cook mine a little beyond that, to 320 degrees Fahrenheit.
We're still in the hard brittle stage, but the
syrup will turn golden. It will give the brittle
a light caramel flavor that I find so pleasing.
But be careful, because at that temperature
you can easily overcook the syrup, so the minute it turns golden you must turn off the heat.
Now that the sugar has come to a boil,
you can see that there's no sugar crystals in it anymore,
although you'll see lots of tiny bubbles in your syrup.
Now check your temperature, and when the syrup has reached 250 degrees
add the almonds to it. This is going to cool the syrup
temporarily, and the almonds are going to clump up.
So keep stirring and soon it will
all melt again. Here we are; the syrup is loosening up
again, so now continue cooking until it reaches 320 degrees
and has a golden color. As you see right now,
it is quite pale. As you see, the syrup is changing color and turning a
golden color, so keep a very close eye on it at this time.
It is ready! So turn off the heat,
add the baking soda mixture, and stir
very well. You'll see that it foams up,
and suddenly, the syrup will turn a darker color.
You see that? It happens in seconds. Now add the butter and the seeds.
Keep stirring until the butter is
well incorporated. At first, the syrup clumps up and
looks thick, but keep stirring until it becomes more liquidy.
Look at the
beautiful, rich color that it has. So now
pour it on the baking sheet, and you must work
very quickly because it will harden very quickly also.
and spread it a quarter-inch layer.
I like my brittle pretty thick, but you can spread it as thick or thin as you like.
And now, before it hardens,
sprinkle it with the coarse sea salt.
Once the brittle has cooled, all you need to do is break it
in pieces. You can get this recipe, and many others,
at foodandstyle.com. And while you're there, don't forget to check out
Food and Style Club
which is my new online interactive cookbook. Every recipe
published on the Club has got a built-in cooking class.
the Club offers many other features. I'd love to see you there.
Thank you for watching, and see you next time!
foodandstyle.com
foodandstyle.com
foodandstyle.com