Almond brittle (Sahoon)
November 8, 2014 • Category: Candy
An easy candy to make at home, this is made of just toasted almonds mixed with a caramel. It is called sahoon in Iraq where it is popular. I had it once at an Iranian Bazaar in Beirut, where it is mixed with bits of pistachios and maybe a touch of saffron. The French make it and call it nougatine and use it as a crust sometimes. In the US, it is called brittle and is mainly done with peanuts. In any case, it is fun to make and even more fun to nibble at with hot tea on a cool afternoon.
Two important tips: Make sure the almonds are roasted in a slow oven (300F). This intensifies their taste. the next delicate step is not to burn the caramel. The color needs to be light brown.
INGREDIENTS:
2 cups peeled almonds, sliced or coarsely chopped
1 1/2 cup powdered sugar
2 Tablespoons water
1 teaspoon white vinegar or lemon juice
1. Heat the oven to 300F and spread the almonds on a greased cookie sheet. Roast the almonds for about 12 minutes until light brown. Meanwhile, place the sugar in a saucepan with the water and vinegar or lemon juice and bring to a boil over medium heat. Stir gently from time to time, until the caramel is golden-light brown. Add the almonds and stir rapidly. Transfer to the cookie sheet and flatten with a large piece of baking paper and a rolling pin. Cool and break into serving pieces. Keep in a tightly closed box away from humidity.
Note: You can add 2 tablespoons of tahini to the caramel (as soon as the caramel is ready) prior to adding the almonds.
Comments
12 Comments • Comments Feed
leaf (the indolent cook) says:
Looks perfectly done, such a beautiful golden brown colour. I’m liking the idea of adding tahini, too!
On November 9, 2014 at 8:12 am
Rosa says:
Heavenly and perfect with a cup of tea.
Cheers,
Rosa
On November 9, 2014 at 10:28 am
Joumana says:
@leaf (the indolent cook): yes the addition of tahini is done in the iraqi kitchens.
On November 10, 2014 at 3:19 am
Krista says:
Mmm, I haven’t had brittle in so long! I like the sounds of your roasted almond version very much indeed. 🙂
On November 10, 2014 at 5:02 am
Hélène (Cannes) says:
Je vais essayer avec le tahini. C’est extrêmement tentant ! Merci encore pour toutes ces belles idées. Rebises et à très vite
Hélène
On November 10, 2014 at 7:38 am
Mirta Porley says:
Very tempting, I’ve loved all your recipes , I now know a little more of their cocina.
Greetings from Uruguay .
On November 11, 2014 at 11:58 am
Joumana says:
@Mirta Porley: Thanks, and so glad to hear this! Love your country 🙂
On November 12, 2014 at 12:48 am
Susan says:
Toffees and Brittles are so welcome and delicious at this time of year. I really like the tahini addition!
On November 11, 2014 at 8:37 pm
Oui, Chef says:
I could live on brittles….so good with afternoon tea!
On November 12, 2014 at 8:08 pm
Hisham Assaad says:
Isn’t it like the semsmiyi or fest2iyi that we used to eat here in Lebanon?
This brittle sounds great
On November 15, 2014 at 3:52 pm
Joumana says:
@Hisham Assaad: yes, it is similar. I have a post on how to make semsmiyeh. Let me look for it.
On November 15, 2014 at 11:10 pm
Maureen | Orgasmic Chef says:
This is the time of year for brittle and this one looks so good. I am used to peanut brittle and after I moved to Australia I made macadamia nut brittle. Almond is next on my list!
On November 19, 2014 at 1:12 pm