Brittle

Stir the sugar and water in a heavy saucepan over a mild fire and bring to the boil over high heat, stirring constantly until the water has evaporated completely. Then the caramel will turn a leisurely light brown (equivalent to 150 °C on the sugar thermometer).

Later, turn down the temperature and watch out: the caramel passes through the different concentration levels very quickly !!! When the desired degree of caramelization is reached, remove from the fire (usually light brown for the brittle).

Add the almond kernels and stir until they are surrounded all around by the sugar (therefore a heavy frying pan: a light frying pan would cool down much too quickly). If necessary, toast a little more.

Tip onto an oiled marble slab or greased baking sheet and cool briefly.

Run a pasta walker over the top until the whole thing is broken into small crumbs.

Note from Rene Gagnaux: The same recipe can, of course, be used for all kinds of nuts.

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