Wednesday, January 20, 2010
Blood Orange Brittle
I had a very old recipe for an orange brittle with flaked coconut. I adapted it, and came up with this wonderful treat. I'm going to pulverise the small pieces to use as a topping for dessert.
The blood orange colour is lost in the cooking (rats!) but it is still a beautiful amber colour. The bits of orange zest get a burnt-sugar carmelisation and the flavour really carries through against all the sweetness. I am just so pleased with this.
You Will Need:
2 1/4 cups granulated sugar
1/4 cup light corn syrup
1 teaspoon grated orange zest
1/2 cup blood orange juice
2 tablespoons butter
Grease a rimmed baking sheet generously with butter.
Butter the sides of a heavy, 3 quart pot. Combine sugar, corn syrup, zest, and juice. Cook over medium heat, stirring occasionally until it reaches the hard crack stage (300 degrees F.)
Remove from heat, and beat in butter.
Pour onto baking sheet and let cook. Crack into pieces. Makes about 1 1/4 pounds.