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INGREDIENTS
▪ 1⁄2
cup kalamata olives, pitted and minced
▪ 1 cup sugar
▪ 1⁄4 cup water
One day before serving, air-dry minced olives overnight.
The next day, combine sugar and water in a small saucepan over high heat.
Stir to dissolve sugar. Cook until it forms a caramel, or when the melted sugar
reads 320-335°F on a candy
thermometer.
Remove from heat and quickly mix in olives. Pour mixture on a baking sheet
lined with parchment or wax paper. Let cool and harden. Smash the brittle in small
pieces to serve.
Serves 4-6 as a snack or appetizer.
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