I love pesto. I use it on sandwiches, as a pizza base, spread over chicken or pork, in lasagne, mixed with ricotta for stuffed shells, or just spread on some bread or crackers for a filling snack. Plus, it freezes wonderfully, letting you a taste a little of the summer at any time of year!
1/2 cup raw almonds
1 cup basil
1/2 cup olive oil
1/4 cup parmesan cheese
2 cloves garlic
1 tablespoon lemon juice
1/4 teaspoon salt
My mom made this almond brittle famous at our wedding this year. It is crunchy, sweet and delicious.
2 cups sugar
1 cup corn syrup
1/2 cup water
1 cup imperial margarine
2 teaspoons soda
1 teaspoon vanilla
2 cups nuts,warmed in 250 degree oven
Combine sugar, corn syrup and water in 3 qt saucepan. Cook and stir until sugar dissolves. Bring to boiling,
Blend in margarine. Stir frequently until mixture reaches 230 degrees.
Add nuts when temperature reaches 275.
Stir constantly until mixture reaches 300.
Remove from heat, stir in vanilla and soda.
Pour on two greased cookie sheets. As candy cools, stretch it thin by lifting the edge with two forks. Pull the edges as far as you can. Cut off pieces and turn them upside down on counter.
Makes 2 1/2 pounds.
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