My mum and I made this SUPER easy recipe for brittle (courtesy of Cooking Light magazine) a few years ago, and its still one of my favorite candy recipes. The crunchy sweetness of this almond version beats the peanut variety any day, and its low fat and low calorie content are perfect for sweet tooths trying to ease off desserts after the holidays. It’s also ready to consume in under 45 minutes – what could be better? Enjoy in moderation!
TOASTED ALMOND BRITTLE
Yields | 12 to 14 servings
1 cup finely granulated sugar
1/2 cup light corn syrup
3/4 cup coarsely chopped almonds, toasted
1 tbsp butter
1/2 tsp pure vanilla extract
1/8 tsp salt
1 tsp baking soda
1. Line a jelly-roll pan or rimmed baking sheet with parchment paper. Set aside.
2. Combine sugar and syrup in a 2-quart microwave bowl. Microwave on HIGH for 3 minutes (sugar mixture will appear clear and bubbly).
3. Stir in almonds. Microwave on HIGH for 3 minutes or until mixture is a light caramel color, stirring every minute.
4. Stir in butter, vanilla and salt. Microwave on HIGH for 1 1/2 minutes or until mixture is the color of peanut butter. Add baking soda and stir until the mixture is foamy.
5. Quickly pour mixture onto prepared pan. Spread to 1/4-inch thickness and let stand for 30 minutes. Break brittle into pieces to serve.
It’s a big party weekend for lots of Americans, including many friends and family excited to see our home team – the Seattle Seahawks – in Super Bowl XLIX. Truth be told, I can’t summon any excitement for professional American football or the Seahawks, and will be avoiding TVs and social media like the plague. What I DO love, however, is awesome game day snacks, and these hot wings are the undisputed champion!
This recipe comes courtesy of Emeril Lagasse’s Food Network show Emeril Live. I’ve made them twice now, and will never order restaurant wings (or grab a bag from the freezer section – *shudder*) ever again. They’re a really lovely balance of sweet and spicy, and are – despite the somewhat lengthy list of ingredients – really easy to make. Enjoy, and be safe out and about tomorrow!
Blue cheese or ranch dressing, to serve (optional)
Essence Creole Seasoning (also known as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon ground cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
To make Essence Creole Seasoning:
Combine all ingredients thoroughly. Set aside.
To make hot wings:
Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or non-stick aluminum foil. Spray with non-stick cooking spray.
To prepare chicken wings, cut off wing tips at the joint and discard the tips or reserve for another use. In a large bowl, combine flour, garlic powder, Essence, salt, and white pepper. Dredge the wings in the flour mixture, shaking off the excess. Transfer to a plate.
In a large, deep-sided pot, heat several inches of vegetable oil to 350 degrees F. When the oil is heated, dredge the wings a second time, again shaking off the excess.
Deep-fry the wings until crispy and golden brown, approximately 10 to 12 minutes. (I typically have to do this step in 2 to 4 batches)
While wings are frying, mix the hot sauce, honey, and brown sugar in a large bowl until mixture is smooth. Remove the wings from the oil, pat dry and then dip in the hot sauce mixture to coat. Lay the wings on the baking sheet. Bake coated wings until the sauce is dry, approximately 12 minutes. Serve hot with blue cheese or ranch dressing, if desired.