Considering how often I feature food, you might think I love to cook. Actually, it’s both yes and no.
I like to cook things that are fairly simple and that don’t have a ton of ingredients and lots of effort to put into creating the food.
Thanks to https://food52.com/ this is one recipe I definitely want to try. It has the look (and feel) of something that one can adapt in many ways.
This is a photo ( the video is below)
Author Notes: Though this looks like a snappy toffee that was made by an experienced pastry chef or at least a home candy-making enthusiast, its sole ingredients are sugar and almond and the only special equipment you need is a potato.
No thermometer, no special-order invert sugars, no fancy molds. But that potato is the smartest, most effective way to smooth out hot praline to an even, glassy sheen—so, there, you should invest.
The recipe comes from the late Marcella Hazan, who we can credit, along with her husband and coauthor Victor, for introducing much of America to regional Italia (…more) —Genius Recipes
Here is a video from Genius Recipes —https://food52.com/
I suggest watching this video a couple of times and keep it queued up on a tablet or smart phone while you make it.
Marcella Hazan’s Croccante (2-Ingredient Almond Brittle)
Makes: about 16 pieces
Prep time: 15 min
Cook time: 15 min
Ingredients
- 1 1/4cups (170g) whole blanched almonds (or 1 1/2 cups/170g slivered, but not sliced)
- 1teaspoon vegetable oil
- 1cup plus 2 tablespoons (225g) sugar
- 1large potato, washed and dried well, and cut in half crosswise
Directions
- Using a knife, very finely chop the almonds into bits about half the size of a grain of rice. Scoop the chopped almonds into a bowl, leaving the smallest dusty particles behind.
- Spread a large sheet of parchment paper or heavy-duty aluminum foil flat on a heat-safe counter or board and smear the parchment evenly with the vegetable oil.
- Combine the sugar and 1/4 cup (60g) water in a small saucepan with a light-colored interior (preferably lightweight) and melt the sugar over medium-high heat without stirring, but swirling and tilting the pan occasionally. When the melted sugar turns a rich tawny gold color, 8 to 10 minutes, add the chopped almonds and stir constantly with a wooden spoon or heatproof spatula, until the almond and caramelized sugar mixture turns a very dark brown, about 2 minutes more. Pour it, immediately but carefully, over the oiled parchment paper. Pick up one half of the potato and use the cut side to smooth the hot praline until it’s about 1/8 inch (3mm) thick.
- When the croccante is cool enough to touch but not fully cool, flip or slide the slab onto a cutting board and peel off the parchment. Cut the slab into roughly 2-inch (5cm) diamond shapes and let cool completely. Store in an airtight jar in a dry, cool place at room temperature. Any leftover bits are delicious ground up and sprinkled over ice cream.
- GENIUS TIP: THE EASIEST WAY TO CLEAN A STICKY, SUGARY MESS Next time you have a pot or tart pan that looks hopelessly globbed with caramel residue, douse it in boiling water. For cooking vessels, it’s especially easy: simply fill them with water, bring them to a boil, and then carefully pour the water down the drain. The stickiness will be freed, too. Repeat if needed. I bet more people would make caramel if they knew about this time- and agita-saver.
Stevie Wilson,
LA-Story.com
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