Something delicious is cooking!
One thing I’ve been doing is making a few little food-gift items for friends. This morning I made one of my favorite candies for this time of year, chocolate-covered Almond Brittle from page 132 of Vineyard Seasons. SO easy, and perfectly irresistible ~ and very mailable . . I thought I’d show you how, in case you have a last minute someone you’d like to please . . . . But first, more MUSICA for the kitchen dance . . .
So all you do is (don’t blink because this recipe is really fast!) put one pound of butter and two cups of sugar in a large heavy pot on top of your stove.
then pour in one-quarter cup of water . . . hook a candy thermometer to the side of the pan . . . don’t let the tip touch the bottom.
Melt the butter together with the sugar and the water over medium-high heat . . . boil mixture briskly until your candy thermometer reads 300°.
Stir and stir, boil and boil, and while you do you can count your blessings and . . .
watch the birds and stir a little more . . .
The mixture will cook and darken like brittle should. When it reaches the “crack” hard candy stage on your candy thermometer, 300°, remove the pan from the heat and quickly stir in two cups of sliced almonds.
Then spread the mixture thinly on an ungreased (plenty of butter already in the recipe) cookie sheet (or two) and allow it to cool.
When the brittle is almost cool, melt eight ounces unsweetened chocolate over low heat in a heavy pan, stirring constantly.
Then brush the warm chocolate over the top of the candy. Let it cool completely before you
break it up into pieces (I hit the bottom of the pan with a hammer to put hairline cracks in it all over, then I do the rest with a knife).
. . . and then I fill the tins and boxes I’ve collected to use for Christmas gifts . . . old ones and new ones from the pantry . . .
I had this darling box that I lined in a lace doily, and I knew the perfect person to give it to. . .