Chorizo ​​and almond brittle

Ingredients for 1 servings:

• 200 g chorizo, mild
• 50 g almonds, chopped
• ½ tbsp honey
• ⅛ tsp cumin powder
• ⅛ tsp smoked salt
• n. B. Pepper, black
• some lemon zest

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Slice the chorizo ​​sausages lengthwise, peel, and then cut into cubes. Fry the chorizo ​​cubes in a non-stick pan over medium heat for about 8-10 minutes without adding any additional fat, taking care not to toast the chorizo. Then add the honey and about half of the chopped almonds and stir to combine, allowing the almonds to absorb the rendered fat. Increase the heat to high and continue to toast the contents of the pan for about 2 minutes, stirring continuously until caramelized. Then season with cumin, smoked salt, and pepper. Transfer everything, including any remaining fat in the pan, to a food processor or food processor and let cool. Once cooled and solidified, add the remaining chopped almonds and lemon zest and chop everything for a few seconds until crumbly. Uses, tips, and additions: The chorizo ​​and almond brittle is perfect as a spicy and crunchy topping for a variety of dishes, such as mashed potatoes or spinach, but also goes well with fish or chicken. It can also be sprinkled on soups for a crunch. If you like it spicier, you can either use spicy chorizo ​​directly or spice it up with cayenne pepper, chili flakes, or hot paprika. For fish, for example, you can increase the amount of lemon zest and omit the cumin if necessary. If you don’t want it so smoky, use regular salt. Depending on the intended use, herbs can also be added before chopping, such as parsley or mint, for example with spinach. For a slight additional onion note, for example as a topping for mashed potatoes, you can also add the green part of a spring onion. Adding chopped garlic, briefly roasted with the honey and almonds, will enhance the garlicky flavor of the chorizo. Instead of the chopped almonds, you can also use toasted sesame seeds. Leftovers can be stored in a clean screw-top jar in the refrigerator for a few days.