Skip to main content

Almond brittle/Badam pappuchekka

While I was a child my mom used to make peanut brittle out of peanut and sugar or jaggery. They used to taste out of this world- sweet, crunchy, sticky and yummy at the same time.
Today I am looking through my refrigerator and a box of silvered almonds caught my eye. I instantly thought of making brittle and here it is....... Easy recipe for a tasty snack. Enjoy :)

2 cups slivered amonds
1 1/2 cup sugar
2 tbsp butter
1/2 tsp baking soda
1/4 cup water
Cooking spray
 Preheat oven to 350F. Spread the almonds on a baking sheet and place it in the oven for 10 to 15 minutes till toasted to light brown in color. Remove from the oven and set aside.
Lay parchment paper on a baking sheet or plate and spray with cooking spray and set aside. If you do not have parchment paper butter a plate and set aside.
 Now in a pan mix sugar and water and place it on the stove. Turn the heat to medium and let the sugar melt. Use a pastry brush dipped in cold water to brush down sugar crystals that stick to sides of pan.
Let the sugar mixture boil for 15 minutes without stirring till the mixture turns golden brown in color. If you have a candy thermometer on hand the temperature should be between 310 and 320F.
If you do not have candy thermometer take a glass of cold water. Drop a little syrup into the water and if you are able to make that syrup into a hard ball that means the syrup is ready.
Remove from heat and quickly stir in the baking soda and butter. Then stir in the almonds.
Pour the mixture immediately onto already prepared baking sheet or plate, spread the mixture quickly into an even layer with a spoon or spatula.
Let it sit for 30 minutes or until hardened. Then break into pieces.
Add in 1/8th cup of honey long with the sugar for better taste.


Popular posts from this blog

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…

Apollo Fish

Somehow I do not like eating out very often but I crave for some dishes served at the restaurant. So I try to replicate them in my kitchen modifying the recipe my way to exactly match my taste buds.

The recipe I am posting today is one such dish. This was the first restaurant dish I fell in love with eight years back..The name itself will make my mouth water..ummmmm..

I made Apollo fish for the weekend and here is the recipe for you guys....Have a great weekend!!