Almond Brittle It probably needed just a little bit more icing sugar to make it just that touch sweeter. Its Absolutely beautiful

Ingredients

For about 24 pieces

500 g almonds

120 g candied lemon peel

500 g sugar

100 g honey

2-3 tablespoons lemon juice

Oil for the plate

24-30 chocolate molds

Method

1 The almonds in boiling water for about 1 minute to blanch, to solve can be the first shells. 

2 Peel the almonds and dry on kitchen paper. 24 almonds leave for the garnish. The remaining almonds in a pan without oil, let cool then.

3 peeled almonds finely. The lemon peel with 2 tablespoons sugar chop very fine.

4 Place the remaining sugar in a heavy frying pan, stirring Caramelize bright yellow can.

5 add 4 The honey with the lemon juice and almonds. All at low Heat can fry until the mixture begins to crack slightly.

6 The chopped candied lemon lift underneath. Everything on a greased porcelain or marble slab pour.

7 Quick greased with a spatula low stress, cut into small pieces and about 24 small balls . 

8 Form Almond Brittle in the chocolate molds Garnish set, each with an almond and serve.

Preparation time: 40 minutes

Per piece about 231 kJ kcal/970

4 g protein, 68 g fat, 28 g KH