I like lists. It’s a nerd thing, what can I say? I like how they make me feel organized, even the times I create one while lying around on my couch and using a list app on my phone. (I’m also a sucker for nerdy things like list apps. Don’t judge.) But I feel like, if I write a list about things I need to accomplish, then that’s half the battle, right?
I like to keep these lists around after they’re finished (or, I’ll admit, not finished but obsolete)- even when they’re cryptic and weird and I don’t remember what the hell they meant to me when I was writing them. I like to keep notebooks (case in point) and looking back through them gives me a strange little thrill. I’ve always been crap at keeping a diary- and if it wasn’t for my obsessive, stubborn nature I think I would have given up on this little old blog a long ass time ago. But the lists are like a diary in a way. Even if it just reminds me that I do a lot of boring things, like “call for laundry pickup” and don’t forget to “use the CVS coupon for toothpaste”.
Remember my nerd notebook, Cibo e Bello? The most treasured pages in that book are the breakdowns I keep for Thanksgiving every year. They’re more than just useful reminders- they’re a snapshot of the total, unabashed joy I get from planning my favorite holiday. This is how I spent my afternoon, planning out this year’s meal:
(aside: um, how did I plan holidays without pinterest? Honestly.)
For the last few years I’ve been sending out boxes of Christmas cookies and treats to family members. Ostensibly it’s to save money on shipping presents, but then I wind up spending a stupid amount of money testing the recipes beforehand and blowing through packages at the Container Store like some sort of ADD lunatic off her meds. It’s also a perfect way to see what ships well, what works, and which treat my Dad is eating when he calls to tell me his box arrived, speaking through a mouth full of cookie.
This salted almond honey brittle is my latest Christmas treat- and it took three different spins of recipes to finally feel satisfied with the result. Most versions I tossed out were too chewy, but this recipe, with its salty nutty undertones and soft honey, back-of-the-throat smoothness is a total winner. So here’s my list for this weekend:
Brittle = Doneskies. Now on to the rest of it.
Table of Contents
Salted Almond Honey Brittle Recipe
makes one baking sheet of brittle
- 6 tablespoons butter, in half
- 1 ½ cup sugar
- 3 tablespoon honey
- 3 tablespoon coarse kosher salt
- 1 ½ cup crushed almonds
- Melt 3 tablespoons of butter in a small saucepan over medium heat. Add the almonds and the salt and toss to coat. Cook until the almonds have started to toast and turn fragrant, about 1 minute. Remove from the heat and set aside.
- Melt 3 tablespoon butter in a medium sized saucepot over medium heat. Add the sugar and honey and stir continuously as the sugar starts to melt. Stir and cook until the sugar has completely melted and started to turn a tan color. Add the almonds and stir to coat- turn immediately onto a baking sheet lined with aluminum foil and spread out with the wooden spoon or spatula until the almonds are in one layer. Let stand till cool, about five minutes. Break into small pieces using your hands or a knife and serve.