An easy candy to make at home, this is made of just toasted almonds mixed with a caramel. I had it once at an Iranian Bazaar in Beirut, where it is mixed with bits of pistachios and maybe a touch of saffron. The French make it and call it nougatine and use it as a crust sometimes. In the US, it is called brittle and is mainly done with peanuts. In any case, it is fun to make and even more fun to nibble at with hot tea on a cool afternoon.
Two important tips: Make sure the almonds are roasted in a slow oven (300F). This intensifies their taste. the next delicate step is not to burn the caramel. The color needs to be light brown.
2 cups peeled almonds, sliced or coarsely chopped
1 1/2 cup powdered sugar
2 Tablespoons water
1 teaspoon white vinegar or lemon juice
1. Heat the oven to 300F and spread the almonds on a greased cookie sheet. Roast the almonds for about 12 minutes until light brown. Meanwhile, place the sugar in a saucepan with the water and vinegar or lemon juice and bring to a boil over medium heat. Stir gently from time to time, until the caramel is golden-light brown. Add the almonds and stir rapidly. Transfer to the cookie sheet and flatten with a large piece of baking paper and a rolling pin. Cool and break into serving pieces. Keep in a tightly closed box away from humidity.
Note: You can add 2 tablespoons of tahini to the caramel (as soon as the caramel is ready) prior to adding the almonds.
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