A couple of weeks ago I was making a big pot of Moroccan carrot soup that had me thinking of the warm spices and ways to incorporate that into some of my holiday baking. I ended up making a less peppery version of this Ras El Hanout to scent this nut filled golden brittle and was really pleased with the results. The spices were subtle, and paired well with the nuts traditionally used in Moroccan cooking, particularly with the hint of honey in this recipe. I took my inspiration for the base from Epicurious’ Fragrant Indian Brittle, another wonderful recipe. And on to my twist!
Make the following spice blend (don’t worry, there are plenty of recipes to use up the rest):
- 2 teaspoons ground ginger
- 2 teaspoons ground cardamon
- 2 teaspoons ground mace
- 1 teaspoon cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground nutmeg
- 1 teaspoon turmeric
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground anise seeds
- 1/4 teaspoon ground cloves
Keep in a sealed container until ready to use.
When you’re ready to make your brittle, assemble the following ingredients:
- 2 cups sugar
- 1/4 cup mild honey
- 1/4 cup light corn syrup
- 1/4 cup water
- 3/4 teaspoon salt
- 1 tsp spice blend
- 1 cup blanched almonds
- 1 cup walnut halves
Lightly grease a cookie sheet with a little butter or oil. Set aside. Bring sugar, honey, corn syrup, water, salt and spice blend to a boil in a heavy pot over moderate-high heat, stirring occasionally, then boil, continue to cook, stirring occasionally, until mixture reaches the hard crack stage. Remove from heat, stir in the nut mixture and immediately pour out on the prepared baking sheet. Use the back of a metal spoon to stretch and move the hot mixture around on the pan to make a thin brittle. Allow to fully cool before breaking into pieces. Keep in a sealed container.