RECIPE OF THE MONTH

ALMOND AND PISTACHIO BRITTLE

Makes 64 - 1 inch pieces

Although my mother did not cook, she did have 3 specialties and this Sindhi brittle was her signature.

Oil to grease pan
½ cup oil
1 cup sugar
¾ cup unsalted pistachios, slivered or coarsely chopped
¾ cup unsalted almonds with skin, slivered or coarsely chopped

1. Generously oil a marble slab or large wooden board, rolling pin and tip and edge of knife.

2. In a heavy 3-quart saucepan heat oil over medium-high heat for 5 minutes.

3. Add sugar, swirling pan to mix, and cook until sugar at bottom of pan turns golden, 2-3 minutes. Reduce heat to medium and stir continuously until all lumps dissolve, about 2 minutes. Continue cooking until sugar is dark golden, about 2 minutes. Leave behind 3-4 tablespoons oil in pan and pour excess into bowl. (This oil can be reused).

4. Add nuts and reduce heat to medium-low. Stir briskly to mix well. Remove from fire.

5. Immediately pour mixture onto prepared board. Rapidly roll to ¼ inch thickness. Mark into small squares while still warm. Wait 3 - 4 minutes and cut.

6. Cool completely before storing in an airtight container for up to 2 weeks.




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