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From the brand
From the Publisher
The story of Sahadi’s begins as so many American food stories do: with the dream of a better life and the remembered flavors of a homeland far away.
The original Sahadi’s store was opened in 1885 by Christine Sahadi Whelan's great-great uncle, Abrahim Sahadi. The Sahadi Importing Company opened its doors in 1948 and quickly became an anchor for Brooklyn’s burgeoning Middle Eastern population. It remains one of New York's longest continually operated specialty food stores.
Sahadi’s is at once a neighborhood fixture and a magnet for food writers, professional chefs, and adventurous cooks who know they can always find something new on the shelves to expand and excite their culinary palates. With every bite, their customers know they are getting not just something good to eat, but something the Sahadi family would be proud to serve you in their own home.
Your comprehensive guide to vibrant Middle Eastern ingredients and flavors with more than 120 recipes including:
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Sweet and Spicy Nut Brittle
Preheat the oven to 300°F [150°C]. Spray a rimmed baking sheet with nonstick spray.
On a separate rimmed baking sheet, spread the nuts in a single layer and toast in the oven for 5 minutes. Transfer the nuts to a large bowl and cover to keep warm. (Warming the nuts helps the caramel flow over them more readily.)
In a 1 qt [960 ml] saucepan, combine the sugar, amaretto, honey, and butter. Attach a candy thermometer to the side of the pan. Heat over medium heat until the butter melts and the sugar dissolves, then continue to boil until the mixture reaches 300°F [150°C] (hard crack stage).
Carefully pour the sugar mixture over the nuts and mix quickly with a silicone spatula or wooden spoon, coating all the nuts. Immediately pour onto the prepared baking sheet and spread in a thin layer. Sprinkle with the Aleppo pepper and salt. Let cool completely, then break into pieces and store in an airtight container.
Makes about 4 cups
- 2 cups roasted unsalted mixed nuts, coarsely chopped
- 1 1/2 cups sugar
- 1 cup Amaretto or bourbon
- 2 Tbsp honey
- 2 Tbsp unsalted butter
- 3/4 tsp Aleppo pepper
- 1 tsp flaky sea salt
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