Courtesy of Paso Almond Company
F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I made my own nut brittle for years, until I stumbled on this hall-of-fame version made by the Paso Almond Company in San Luis Obispo, California. The brittle is so crisp and buttery, and jam-packed with the most delicious almonds ever (the makers are almond-growers, after all!). I buy pounds of the brittle at a time and repackage it in pretty tins or jars or bags to give as gifts. Or I smash some to sprinkle over ice cream, garnish a frosted cake or fold into melted chocolate to make bark.
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