Marcona Almond and Duck Fat Brittle

I’ve been wanting to make this brittle for quite a long time, but for one reason or another it only made it as far as the back burner.  We all have those ideas/projects right?  But I thought about it being a perfect special touch to add to a salad for a special meal- maybe even a brunch! :)

I adore Marcona almonds, known as the “Queen of Almonds,” which are imported from Spain. They are shorter, rounder, softer, and sweeter than the domestic variety. When I was in Barcelona they became a staple while walking the streets of the city. I picked up the best I’ve had at the market, Las Ramblas- and have been searching for their match ever since. I may just have to return to the scene of the crime to get them again- CC: Sir Wes.

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Last fall a tub landed in our offices at work, and slowly shrank into crumbs. These Queens inspired a conversation regarding unique cookies with myself and the pastry chef, whom thought using duck fat in lieu of butter would make an interesting brittle. I couldn’t agree more as I thought of the Spain/Catalan influence with the duck and Spanish almonds.

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Ingredients 

  • 3 tablespoons + ½ teaspoon duck fat
  • 1 1/4 cups whole Marcona almonds
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon baking soda

Method

  • Prepare a baking sheet by lining it with aluminum foil, spread the ½ teaspoon of duck fat evenly over the foil and set aside
  • In a small sauté pan melt the duck fat over medium heat. Add the almonds and stir constantly, toasting them for 2 minutes, Remove pan from heat.

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  • In a heavy saucepan, over medium high heat, combine the sugar and water. Stir constantly until it comes to a boil. Use a damp pastry brush or a moist paper towel to remove any sugar particles from the sides of the saucepan. Without stirring allow to boil until the temperature reaches the hard crack stage, 310°, about 10 minutes
  • Remove saucepan from heat, and stir in almond mixture and baking soda.
  • Immediately pour the mixture onto prepared baking sheet, spreading the brittle quickly into a ¼ inch layer with a metal spatula. Let set for 30 minutes or until hardened. Break into pieces.

Makes about a pound of brittle.

The brittle came out super light from the baking soda which makes it very easy to eat. Not at all the kind of brittle that breaks teeth.  The flavor with the richness of the duck fat and sweet nuttiness of the Marcona almonds is balanced and perfectly decadent.

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This has been on my mind ever since our inspired collaboration and thought they would be make a great addition to a salad on a brunch. I added tuna, plums and goat cheese crumbles but would also be lovely with simple greens and raspberries. You can also serve the brittle alone in a nut or candy dish.

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While this brittle  isn’t the same as the treasured bag of almonds from the Barcelona Market, it is quite inspired by them and the search for the Barcelonan Almonds led me to that cookie discussion with the pastry chef.   Anyone ever been “biten” by the search for that perfect bite again?

#BrunchWeek has been filled with so many great ideas and tasty looking items- Special thanks to Terri at Love and Confections and Christine at Cook the Story, who have spent so much time putting the event together!  And thanks to our sponsors who made #BrunchWeek so much better!  California WalnutsLodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic

There are still a lot of incredible prizes to win- click on this link and sign up- very simple and safe too! . a Rafflecopter giveaway

This list looks amazing- I can’t wait to see everyone’s posts!!

Brunch Beverage Recipes

Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live

Brunch Egg Recipes

An Easy Italian Egg Recipe by Cook the Story
Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Eggs Over Wilted Spinach by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos

Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums

Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Blueberry Scones with Lemon Glaze by Katie’s Cucina
Strawberry Scones by Real Housemoms
Blueberry Vanilla Muffins by Take a Bit Out of Boca

Brunch Dessert Recipes

Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
Chocolate Coated Mini Donuts by Kokocooks

10 thoughts on “Marcona Almond and Duck Fat Brittle

  1. What a great idea! I like that you made the brittle not so “teeth-breaking.” Is it also a softer texture, or is it still crunchy? I’m now plotting to make a brittle with bacon fat. And, do you have a recipe on your blog for that heavenly looking tuna?

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