This week you will learn how to make Almond Brittle and also learn how to turn it into an amazing Praline. This Almond Brittle has a very crunchy texture and not sticky and hard like regular melted caramel, the flavors are very delicate because of the butter content and also because I don't let the caramel reach its darkest stage (which ends up tasting too bitter).
To transform your Almond Brittle in Praline just pulverize it in your food processor and storage in a dry cool place - the less air coming in, the longer your brittle will last (sometimes up to a month).
This recipe can help you enhance the taste of most of your desserts and of course give the professional look to it (I know it's all you've ever wanted. ha)
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
pinch os salt
100g unsalted butter (1 stick)
1 tsp baking soda
1 cup almonds (roasted and skinless)
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