Home » Almond Brittle (Pastelli Amygdalou)

Almond Brittle (Pastelli Amygdalou)

Written by Published on Updated on May 24, 2019 in Uncategorized

If your looking to make a change in the dessert/snack area here is a nice change from the regular desserts which we love to eat with chocolate or vanilla filling.  I made this Almond Brittle earlier today and enjoyed a piece or two with a nice cup of  late afternoon tea.  🙂

ALMOND BRITTLE (PASTELLI AMYGDALOU)

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Ingredients
  

  • 100 grams Almonds
  • 225 grams of Light Brown Sugar

Instructions
 

  • On a sheet of baking paper add the almonds and bake for 1/2 hour at 180 degrees and until brown. Once they have baked set them aside to cool.
  • Crush almonds into smaller pieces.
  • Add the sugar in a frying pan. This amount of sugar makes it a bit sweet, you can use less sugar if you prefer.
  • Let the sugar melt completely.
  • Add in the crushed almonds and combine both ingredients.
  • Place mix on a baking sheet and spread. Let this cool off. Once this is ready use a spacula to remove the brittle from the baking sheet. Cut into pieces, it’s best to use your hands to cut into small pieces…:)

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

20 Comments

  1. mistimaan
    February 7, 2018 at 5:55 am  ·  Reply

    Looks yummy 🙂

  2. Diana Tyler (Eccentric Muse)
    February 7, 2018 at 3:57 pm  ·  Reply

    Another delicious recipe. I love almonds, so I’ll bookmark this one.

  3. jyo
    February 8, 2018 at 12:21 pm  ·  Reply

    Much needed now… So yummy Sophie ✌✌

  4. Margaret from soulfood101blog
    February 8, 2018 at 5:39 pm  ·  Reply

    I had no idea it was this easy to make brittle. Could I use other nuts Sophie? I will certainly use almonds, they are delicious but wondering if others could be used also.

  5. dtills
    February 9, 2018 at 12:29 am  ·  Reply

    Great idea for February! Love to make candy, and this looks so yummy 🙂

  6. a little Swiss, a little Canadian
    February 11, 2018 at 2:49 am  ·  Reply

    Yummy snack Sophie!😋😍

  7. Megala
    February 12, 2018 at 7:56 am  ·  Reply

    Love these delicious treats ! We do make the same with crushed peanuts !!

  8. annika
    February 21, 2018 at 2:47 am  ·  Reply

    This takes me back to my childhood! Was honey used traditionally?

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