Almond Brickle Dessert Recipes

ALMOND BRICKLE- EASY

Steps:

• Cook butter and sugar in a skillet over medium heat until sugar has completely melted, about 2 or 3 minutes, stirring constantly.
• Add almonds and continue cooking and stirring for another 2 or 3 minutes, just until the almonds begin to brown around the edges.
• Pour mixture into a well greased (butter) 13x9 pan.
• Sprinkle the chocolate chips evenly over hot mixture. Wait a minute or two until they are soft and melting and spread them evenly over the top. Chill until firm, break into pieces and hide it from everyone so you can have it all for you!
• NOTE: This stuff is really good broken up as a topping for homemade vanilla ice cream and on top of cakes or in the filling between layers.

CHOCOLATE ALMOND BRICKLE

Steps:

• Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan.
• Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.
• Pour the hot mixture over the nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand until morsels melt and become shiny and soft, about 5 minutes. Spread evenly.
• Refrigerate for about 20 minutes. Break into bite-size pieces.

ALMOND BRICKLE DESSERT

Steps:

• Heat oven to 350°F. Grease 9-inch square pan. In small saucepan, combine almonds, 1/3 cup sugar, 1/2 cup margarine, honey and 1 tablespoon milk. Cook over medium heat until mixture boils, about 9 to 11 minutes, stirring constantly boil an additional 2 minutes. Remove from heat set aside.In large bowl, combine 1 cup flour, 2/3 cup sugar, baking powder, 1/2 cup margarine, 1/3 cup milk, almond extract and eggs. Blend at low speed until moistened beat3 minutes at medium speed. By hand, stir in remaining 3/4 cup flour mix well. Spread batter in greased pan. Spoon almond mixture over batter spread evenly to cover. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 450 Protein 6g Carbohydrate 49g Fat 26g Sodium 310mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHOCOLATE-COVERED ALMOND BUTTER BRICKLE

Steps:

• Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture., In a large heavy saucepan, combine sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer. , Remove from heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-in. thickness., Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate 1 hour or until chocolate is set. , Break candy into pieces. Store between layers of waxed paper in an airtight container.

ALMOND BRICKLE DESSERT

Steps:

• Heat oven to 350°F. Grease 9-inch square pan. In small saucepan, combine almonds, 1/3 cup sugar, 1/2 cup margarine, honey and 1 tablespoon milk. Cook over medium heat until mixture boils, about 9 to 11 minutes, stirring constantly boil an additional 2 minutes. Remove from heat set aside.In large bowl, combine 1 cup flour, 2/3 cup sugar, baking powder, 1/2 cup margarine, 1/3 cup milk, almond extract and eggs. Blend at low speed until moistened beat3 minutes at medium speed. By hand, stir in remaining 3/4 cup flour mix well. Spread batter in greased pan. Spoon almond mixture over batter spread evenly to cover. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 450 Protein 6g Carbohydrate 49g Fat 26g Sodium 310mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.