*  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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