*  Exported from  MasterCook II  *

                        HOT AND SWEET NUT BRITTLE

Recipe By     : COOKING LIVE SHOW #CL8773
Serving Size  : 0    Preparation Time :0:00
Categories    : New Text Import                  Cooking Live

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         blanched whole almonds
     1/4  cup           cider vinegar
   2      cups          plus 1 tablespoon sugar
   2      teaspoons     salt
   2      teaspoons     ground cumin
   1      teaspoon      ground coriander
     1/2  to 3/4 teasp  ground red pepper (cayenne)


Preheat oven to 375 degrees F. Place almonds in 15 1/2 x 10 1/2-inch
jelly-roll pan. Bake 10 to 15 minutes until golden brown, shaking pan
occasionally. Cool almonds in pan on wire rack.

While almonds cool, in heavy 3-quart saucepan, heat vinegar and 2 
cups
sugar to boiling over medium heat. Continue cooking over medium heat 
until
mixture turns dark amber in color, 15 to 20 minutes, stirring 
occasionally.
(If using a thermometer, temperature should read about 360 degrees 
F.)

Meanwhile, in small bowl, mix salt, cumin, coriander, ground red 
pepper,
and remaining 1 tablespoon sugar. Lightly grease large cookie sheet.

Remove saucepan from heat. Stir spice mixture into hot sugar syrup. 
Add
almonds, and stir until evenly coated. Immediately pour mixture onto 
cookie
sheet. With 2 forks, spread almond mixture to form a single layer.

Cool brittle completely on cookie sheet on wire rack. With hands, 
break
brittle into small pieces. Store in tightly covered jar or tin for up 
to a
month.

Yield: About 1 3/4 pound

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