ALMOND BRITTLE
Hubby's first-ever attempt at a from-scratch recipe was a huge success!
Provided by Aleasha Wales Shelnutt
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 10
Number Of Ingredients 4
Steps:
- Line a baking sheet with waxed paper.
- Melt butter in a skillet over medium-high heat; add almonds, sugar, and syrup. Cook and stir the almonds until the mixture turns caramel in color, about 6 minutes.
- Spread the mixture onto the prepared baking sheet in a thin layer. Cool until the mixture hardens and break into pieces to serve.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 13.3 g, Cholesterol 24.4 mg, Fat 16.4 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 6.4 g, Sodium 65.9 mg, Sugar 10.9 g
ALMOND BRICKLE- EASY
Yummy! This is my all-time favorite homemade candy. I love the combination of buttery toffee with nuts and chocolate! It's REALLY EASY to make- you don't even need a candy thermometer for this one. Sometimes I use pecans instead of almonds and I love it that way, too. Feel free to substitute your favorite nut for the almonds- just chop them up small.
Provided by Realtor by day
Categories Candy
Time 7m
Yield 1 pan, 1 serving(s)
Number Of Ingredients 4
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.
ALMOND BRITTLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h25m
Yield 4 to 8 servings
Number Of Ingredients 5
Steps:
- Spread the oil over a baking sheet. Spread almonds evenly over the surface of the sheet. In a medium heavy bottomed saucepan, stir the sugar and cream of tartar into the water over low heat until dissolved. When the sugar is dissolved, increase the heat to medium and stop stirring. Bring to a boil and allow temperature, as measured with a candy thermometer, to 300 degrees F (hard crack stage). Immediately pour the syrup over the almonds and allow to cool and harden completely. Break into pieces to serve.
CHOCOLATE ALMOND BRICKLE
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 4
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
Number Of Ingredients 5
Steps:
- Melt the butter and agave in a heavy-bottomed saucepan over a medium high heat. Add the almonds and stir constantly for about 5 to 6 minutes. The mixture will darken to a rich, golden brown caramel. Do not overcook or leave unattended, as the mixture will burn easily. Remove the mixture from the flame and, still stirring, add the salt and stir the cream in slowly. The mixture will sputter and steam. Use a long handled spoon and keep face and hands away to avoid scalding. Pour the sauce into a bowl and allow to cool.NOTE: For easy cleanup, add about one inch of water to the pan and bring to simmer for about 5 minutes. The caramel will loosen and clean off easily.
Nutrition Facts : Nutritional Facts Serves
SALTED ALMOND BRITTLE
A surprising topping for desserts - makes them that little bit extra special. Also delicious dipped in chocolate
Provided by Jane Hornby
Categories Dessert, Treat
Time 12m
Number Of Ingredients 4
Steps:
- Lightly butter a lipped baking tray and spread the almonds over it in a thin, even layer. Put the sugar, butter, salt and 4 tbsp water into a smooth-bottomed frying pan and heat gently, stirring, until the sugar dissolves. Increase the heat and boil for about 5 mins, or until it starts to turn light golden brown. Stir every now and again as some patches will start to caramelise faster than others. Carefully tip the caramel over the nuts and leave to cool completely.
- Once cold, shatter the caramel. An easy way to get clean sharp pieces is to put the point of a sharp knife vertically onto the caramel and bash the handle with a rolling pin, like a hammer and chisel. Serve on top of the Chocolate amaretti puddings. Keep for up to 2 days in an airtight container, interleaved with non-stick paper, in a cool, dry place (not the fridge).
Nutrition Facts : Calories 178 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.42 milligram of sodium
CHOCOLATE-COVERED ALMOND BUTTER BRICKLE
I love a soft brittle because the texture is wonderful and different. The flavors in this one remind me of a favorite candy bar. -JoAnn Belack, Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-3/4 pounds.
Number Of Ingredients 10
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.
Nutrition Facts :
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