Success at last!

I did it!....I actually did it! I successfully made the spicy almond brittle that garnishes one of the restaurant's more popular salads. Something so seemlingly simple took four tries with varying products that were either too gummy or too soft. I was given this task after the Sous Chef was fired for conduct that was deemed inappropriate for the work place. I don't know that actual details of that firing but speculation has it that it had something to do with the relationship to the Executive Chef and how uncomfortable the public shows of affection made everyone at work. People have different levels of comfortability with that and it shouldn't come as a surprise when something like this happens. I digress. I owe you guys a recipe and with out further ado here is a recipe for almond brittle that goes great on salads for that extra crunch to balance out the salad experience. Much in the same way that croutons work for other salads....but hey, make a bunch and give it out as a treat to co-workers and loved ones....but make sure they're not the same people ;]

Spicy Almond Brittle

1 Cup of Sugar
1/4 Cup of Corn Syrup
1/4 Cup of Water
Splash of Lemon Juice (so sugar won't crystalize)
2 Cups Almonds(shaved)
1/4 teaspoon of baking soda
1/4 teaspoon of vanilla
2 ounces of room temperature butter
Kosher Salt
Cracked Black Pepper
Red Pepper

Alright, in order to get the right crunch on this stuff it all centers around the timing of this so make sure you've gone through and familiarized yourself with the process before you start. When everything thing is going it happens fast at the end. Preheat a oven to 350 degrees. You'll need a good heavy bottomed pot. Don't even try in a thin pot or aluminum pot because you can't control the heat and it will burn before you can finish. You'll also need a whisk, half sheet pan and either waxpaper or a silpat. Start with a medium heat on the stove and add the corn syrup and water. Whisk that for a second to incorporate the two. Then sprinkle in the sugar, whisking while you do it, you're looking for a gooey, syrupy, mixture. As the heat begins to intensify, you'll start to see small bubbles and as the mixture cooks the bubbles will grow larger. At this point add a healthy splash of lemon juice and continue whisking. Let this mixture cruise on the low to medium heat from here. Now here is the most important part! You've got a preheated oven going around 350 degrees, put the almonds in the oven now! You've got to time the almonds (toasted) with your caramel syrup and the window is tiny. Your toasted almonds need to come out of the oven hot right when you caramel syrup starts to show just a hint of brownish tan color. Now, before you combine the two, throw in the baking soda(for shine) , vanilla, and soft butter(too cold, much, or hard and it will mess it up) and whisk together....Alright!!! Take the almonds out of the oven now and put them into the caramel syrup!!! Toss in salt, pepper, and red pepper! Whisk! Now once it is all incorporated, spread out on the silpat or waxpaper lined sheet pan. Now just let the brittle cool and harden. Use it as you will.

Enjoy this one! I'll visit you again soon. KP