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1 tbsp. almond oil 1 1/3 cups granulated sugar 1/2 cup water Juice of 1 lemon 2 1/4 cups walnuts Brush a board with the almond oil. In a deep heavy sauce pan over low heat, melt the sugar in the water, stirring to dissolve the sugar. Increase the heat and cook the sugar without stirring until it caramelizes and turns a deep rich brown (about 10 min.) Remove from heat and gradually add the lemon juice and nuts. Pour the syrup mixture onto the oiled board forming a layer about 1/4 inch thick. Let the brittle cool completely. Lift the brittle with a spatula and break into pieces. Submitted by Ruby MacCallum, Argyle Shore.