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home > recipes > candy / snacks > koufeta
1 cup honey 2 tablespoons brandy 1/4 teaspoon 1 1/2 cups blanched whole almonds (about 10 ounces) Pour the honey, brandy, and orange blossom water into a large saucepan and bring to a boil over high heat. Stir, reduce the heat, and gently boil until the mixture is the color of burnished mahogany and spins off a spoon, 240°F on a candy thermometer, about 30 minutes. Stir in the almonds and bring to a boil again. Remove the pan from the heat and let the mixture cool until it is no longer bubbling. Turn it out onto a large plate, allowing the almonds to spread out evenly. Cool until the mixture is thick enough to spoon up in "globs", several hours or overnight. To serve, offer each diner a clean spoon or knife as you pass the platter of koufeta around. Each person slides the knife or spoon into the taffy and spins the implement until a scoop of the koufeta takes hold. The koufeta is then eaten off the knife or spoon. Serves 10 to 20. NOTES: Koufeta will keep, covered at room temperature for up to 2 days. Some villages add a little toasted sesame seed in the koufeta mixture or sprinkle it on top once the mixture is poured onto the platter.

Koufeta


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list all recipes for CANDY-SNACKS (223)
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keyword: koufeta
ethnicity: greek
recipes for candy-snacks
recipes by rcoen
Email Address:
(posted June 30, 2008)

1 cup
honey
2 tablespoons
brandy
1/4 teaspoon
1 1/2 cups blanched whole almonds (about 10 ounces)

Pour the
honey,
brandy, and orange blossom water into a large saucepan and bring to a boil over high heat. Stir, reduce the heat, and gently boil until the mixture is the color of burnished mahogany and spins off a spoon, 240°F on a candy thermometer, about 30 minutes.

Stir in the almonds and bring to a
boil again. Remove the pan from the heat and let the mixture cool until it is no longer bubbling. Turn it out onto a large plate, allowing the almonds to spread out evenly. Cool until the mixture is thick enough to spoon up in "globs", several hours or overnight.

To serve, offer each diner a
clean spoon or knife as you pass the platter of koufeta around. Each person slides the knife or spoon into the taffy and spins the implement until a scoop of the koufeta takes hold. The koufeta is then eaten off the knife or spoon. Serves 10 to 20.

NOTES: Koufeta will keep, covered at
room
temperature for up to 2 days.

Some villages add a little toasted
sesame
seed in the koufeta mixture or sprinkle it on top once the mixture is poured onto the platter.


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