John Myers
Ingredients for 1 servings:
- 100 g almonds, white, chopped
- 100 g sugar
- 50 g water
- 50 g syrup, orange sugar *
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
for chocolates, and for decorating
Roast the almonds until lightly golden. Bring the sugar, water, and orange syrup* with the candied orange peel cubes to a boil in a Teflon pan, stirring constantly. Then add the roasted almonds and mix with the syrup. Continue simmering the mixture over moderate heat until all the water has evaporated. Continue stirring the crumbly mixture (reminiscent of sugar crystals), and the sugar will begin to melt at the bottom of the pan. Constant stirring will keep the mixture crumbly and not overheat. Once everything has turned an even light brown, remove the pan from the heat. Immediately pour the brittle onto a cold baking sheet and let it cool. Store in an airtight container. Tip: This brittle can also be used for Frankfurter Kranz! *Database “Praline Ingredients: Orange Syrup” in my recipes.
Facebook Comments