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Ingredients
- 1 1/2 cups granulated sugar
- 1 teaspoon lemon juice
- 2 tablespoons water
- 2 cups whole almonds
- 1 1/2 teaspoons anise seeds
- one half of a fresh large lemon (optional, but fun)
Method
- Line a quarter sheet pan, or small rectangular pan with parchment paper. Set aside.
- Place almonds on another parchment-lined sheet pan and lightly toast in a 350 degree oven until fragrant. Remove from oven and let cool. Chop about half of the almonds. I use my hinged lemon juicer to crush some of my nuts and it works quite well. Set almonds aside.
- Over medium/low heat, melt sugar, lemon juice and water in a large saute pan, using a wooden spoon to stir occasionally. When sugar has dissolved and is golden-blonde in color, turn off the heat and stir in the almonds and anise seeds. Mix well.
- Carefully pour the lava-hot nut mixture into the prepared pan. Using an oiled rubber spatula or lemon half, carefully spread the nut mixture out. The lemon half will impart a lovely lemony flavor to the brittle.
- Let cool for a few minutes, then cut into strips or squares. Optionally, let cool completely and break apart into rough shapes.
