182.Almond Brittle : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

this is a traditional recipe

Ingredients: to make 2 lb of


1 lb / 450g blanched, chopped almonds

14 oz / 400g sugar

1 lemon

1¼ pints / 750ml water


Use a heavy pan and a long wooden spoon.

Dissolve the sugar in the water. Do not let it boil until all the sugar has dissolved, then boil vigorously, stirring with a wooden spoon, until the sugar thermometer shows the temperature to be 290°F or 145°C.

Take off the heat.

Take care not to splash the mixture which is very hot.

Stir in the almonds and the juice from the lemon.

The texture changes rapidly at this point. Continue to stir until well mixed.

Then pour the mixture onto a greased tray to cool.

Cut into small squares when cold and store in an airtight tin.


Sesame Brittle:

Use 1lb of hulled sesame seed in place of almonds.

To blanch almonds: Pour boiling water over the almonds and leave them to stand in the water for two minutes. The brown skins are then easily rubbed off.

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