Preparation info
  • Makes about

    Twenty-Four Pieces

    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Variations of this nut brittle are eaten in both a Shkenazic and Sephardic kitchens. You see them sold on the streets of Jerusalem, or served on a holiday table. The a Shkenazic versions use honey and Remain chewy. This Spanish version should be crisp and crunchy. It is delicious with tea or coffee, or coarsely ground and folded into vanilla ice cream!