A sweet and spicy brittle
to compliment a cheese course. Recipe by Chef Goose Sorenson.
Spicy
Pecan and Dried Apricot Brittle for Cheese Course
- 4 ounces butter
1/4 cup brown sugar, packed
1/4 cup granulated sugar
2 tablespoons corn syrup
Pinch each of ground cinnamon, nutmeg, allspice, cayenne, coriander
and salt
2 cups pecans halves
2 cups chopped dried apricots
- Preheat oven to 400ºF
(205ºC). Melt butter in large sauté pan. Add sugars,
corn syrup and spices. Cook over medium heat, stirring occasionally,
until mixture bubbles.
- Add pecans and dried apricots.
Continue cooking for 3 to 5 minutes, or until mixture reaches
hard ball stage.
- Spread on baking sheet
coated with cooking spray.
- Bake 4 minutes. Cool;
break apart.
Makes 4 cups.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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