Almond Toffee Brittle Recipes
BEST TOFFEE EVER - SUPER EASY
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Provided by FUNKYSEAMONKEY
Categories Desserts Candy Recipes Toffee Recipes
Time 1h20m
Yield 32
Number Of Ingredients 5
Steps:
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g
ALMOND TOFFEE
I love this almond toffee recipe because it makes me look like an expert candy maker...it's so easy! This candy graces our table from Thanksgiving through the New Year. -Janice Sage, Garretson, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 pound.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.
Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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 TOFFEE BRITTLE
Steps:
- Heat oven to 350 degrees F. Line a large rimmed baking sheet with a silicone baking mat or nonstick foil.
- Place the almonds on a second large rimmed baking sheet and roast until they smell toasty, 10 to 12 minutes.
- Melt the butter in a medium saucepan over medium-low heat. Add both sugars and the water and stir until melted. Stop stirring, increase heat to medium and simmer until the mixture is a dark red copper color and a candy thermometer registers 315 degrees F, 5 to 10 minutes.
- Using a heatproof spatula, fold in the vanilla, baking soda, and almonds, then stir until just combined (do not overmix). Pour onto the prepared baking sheet and sprinkle with salt. Once cool, break into bite-size pieces.
CHRISTMAS ALMOND TOFFEE
After trying a coworker's fabulous toffee, I had to have the recipe! It's now a regular on my Christmas cookie tray. I also entered it at our country fair and received "Best in Show."-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt remaining butter. Add sugar, slivered almonds, water and salt; cook and stir over medium heat until a candy thermometer reads 295° (approaching hard-crack stage). Remove from heat; stir in vanilla., Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour., In a microwave, melt 1 cup chocolate chips; spread over toffee. Refrigerate 45 minutes or until set. Invert onto an ungreased large baking sheet. Melt remaining chips; spread over toffee. Sprinkle with chopped almonds. Let stand 1 hour. Break into bite-size pieces. Store in an airtight container.
Nutrition Facts : Calories 325 calories, Fat 24g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 218mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
SMOKED ALMOND TOFFEE BRITTLE
Top off pastry chef Mindy Segal's mouthwatering Banana Brioche Monkey Bread with this crunchy toffee brittle.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Line two rimmed baking sheets with a nonstick baking mat. Spray baking mat and baking sheet with nonstick cooking spray; set aside.
- Melt butter in a large, heavy-bottomed saucepan. Add sugar, corn syrup, salt, vanilla, and 1 tablespoon water; stir to combine. Cook, stirring constantly, until mixture becomes amber in color, 3 to 4 minutes. Pour onto one of the prepared baking sheets and let set.
- Meanwhile, chop half of the almonds; set aside. Melt chocolate in a large, heat-proof bowl set over (but not touching) simmering water. Remove from heat.
- Remove toffee from baking sheet and chop. Add to bowl with melted chocolate along with chopped almonds; stir to combine. Evenly spread mixture onto second prepared baking sheet. Chop remaining almonds and any bits of salt remaining in can; sprinkle over brittle. Transfer to refrigerator and chill until set, about 1 hour and up to overnight.
More about "almond toffee brittle recipes"
ALMOND BRITTLE - RECIPE GIRL®
From recipegirl.com
Cuisine AmericanCategory DessertServings 16Calories 193 per serving
- In a heavy 2-quart saucepan over medium-heat, heat the sugar, corn syrup, salt and water to boiling, stirring constantly until the sugar completely dissolves. Stir in the almonds. Set a candy thermometer in place and continue cooking, stirring frequently, until the temperature reaches 300 degrees, or the hard-crack stage (about 15 to 20 minutes). As the mixture begins to darken, stir constantly.
- Remove the saucepan from heat; stir in the butter and baking soda. Immediately pour onto the prepared cookie sheet. With 2 forks, quickly pull apart the almond mixture into a large rectangle.
- Place the cookie sheet on a wire rack and cool completely. Use your hands to break the brittle apart into small pieces. Store in a tightly covered container.
ALMOND TOFFEE BRITTLE RECIPE - COOKING CHANNEL
From cookingchanneltv.com
Servings 1Total Time 1 hr 5 minsCategory Dessert
TOFFEE ALMONDS / BRITTLE - SERIOUSKETO
From seriousketo.com
5/5 (6)Total Time 1 hr 10 minsCategory Appetizers & Snacks, DessertsCalories 178 per serving
- If you want whole candied almonds, skip to step #3. If you are making brittle, roughly chop the almonds -- a food processor is recommended.
- Place the almonds in a 1 gallon zip-lock bag and drizzle with the melted butter. Massage the bag to thoroughly coat the almonds, then set the bag aside while you make your sweetener.
- Combine your sweeteners (see notes) and salt in a bowl or Pyrex measuring cup. Make sure there are no clumps of brown sweetener.
EASY BUTTERSCOTCH TOFFEE BRITTLE - THE CANDID APPETITE
From thecandidappetite.com
Reviews 1Estimated Reading Time 5 minsServings 12-18Total Time 28 mins
- Preheat oven to 350°F. Line a 13x18-inch baking sheet with parchment paper. Arrange the graham crackers onto the baking sheet in a single layer, breaking off any to fit the ends on all sides. You want to cover the entire pan essentially, but in a single layer. Set aside.
- In a medium saucepan, combine the butter and sugar and set over moderate heat. Cook until melted through and the mixture comes to a boil. Continue to cook for 3 minutes while stirring constantly. Remove from the heat and stir in the vanilla and salt. Immediately pour the mixture over the graham crackers and spread out with an offset spatula. You want to make sure all of the graham cracker pieces are fully covered.
- Bake until the caramel layer is somewhat bubbly, about 13 minutes. Remove from the oven and immediately sprinkle the top with the butterscotch chips in an even layer. Allow to sit for 5 minutes. This will give the morsels a chance to melt and then you can spread it out into an even layer with an offset spatula. Sprinkle with the toffee pieces and almonds and place in the fridge until set. Once firm, break into small pieces. Serve or store in an airtight container at room temperature or in the fridge (I personally prefer it cold.) Enjoy!
SALTED DARK CHOCOLATE ALMOND TOFFEE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4/5 (3)Category CandyServings 1Total Time 2 hrs
- Here are step-by-step photos of making the toffee on the stovetop, so you can see the process and more importantly, the coloring of the toffee as it cooks.
- Preheat oven to 300°F (149°C) degrees. Line a large baking sheet with parchment paper or a silicone baking mat. (Silicone baking mat is preferred.) Spread the almonds onto the sheet and bake for 15 minutes, stirring them around twice during that time. Toasting the almonds brings so much flavor to the toffee. Remove from the oven, allow to cool, and set 1 cup aside. Chop up the other cup of almonds nice and fine. Or pulse in a food processor a few times to break them up. These will go on top of the dark chocolate.
- Melt the cubed butter over medium heat in a 3-quart heavy duty saucepan. Stir occasionally (about every 2 minutes) with a wooden spoon as it melts. Once melted, add the water, sugar, salt, and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan. Do not let it touch the bottom of the pan.
ALMOND TOFFEE (THE BEST HOMEMADE TOFFEE RECIPE!) - RASA ...
From rasamalaysia.com
4.7/5 (18)Total Time 25 minsCategory Dessert RecipesCalories 418 per serving
- Fill a pot with butter, sugar and salt. Cook on medium heat, stirring often, until the mixture turns amber and registers 300°F (150°C).
- Pour the mixture in a parchment lined baking pan. Sprinkle chocolate evenly over the top. Allow to sit until slightly melted; use a spatula to smooth the chocolate. Top evenly with almonds, pressing gently so the nuts stick to the chocolate.
HOMEMADE ALMOND ROCA RECIPE - EASY ALMOND BRITTLE - BELLY ...
From bellyrumbles.com
5/5 (1)Total Time 2 hrs 25 minsCategory ConfectionaryCalories 201 per serving
- Place pot/saucepan on stove over medium heat. Stir until butter melts and sugar is well combined. Attach candy thermometer to the side of the pot/saucepan in order to keep an eye on the temperature. Ensure the bulb/end of the thermometer is in the bubbling sugar mixture.
- Bring mixture to a medium boil and continue cooking for 8 -10 minutes. Stir the mixture regularly to stop it catching and burning.
GRANDMA NASH'S BEST ENGLISH TOFFEE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
Ratings 41Calories 376 per servingCategory Dessert
- To toast the almonds, preheat oven to 350 degrees. Spread whole almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but being careful not to burn them. Let cool, then chop into small pieces and set aside.
- Butter a baking sheet or silipat mat, then sprinkle half of the chopped almonds on the buttered surface and set aside.
- In a heavy pan over medium-high heat, melt the butter, then add both types of sugar and the water. Stir to combine using a long-handled wooden spoon and bring to a boil over medium-high heat, stirring constantly. Continue stirring until a candy thermometer reaches 300 degrees (hard crack stage), usually between 10-15 minutes.
- Remove from heat and immediately stir in the baking soda, working quickly. The toffee will bubble and foam a bit when reacting to the baking soda. Immediately pour the hot candy over the almonds in the prepared baking sheet and spread out into a thin layer with the back of your stirring spoon; let cool slightly for 2-3 minutes before sprinkling the chopped chocolate over the toffee. The heat of the candy will melt the chocolate after just a few minutes and then you can spread it out into an even layer with the back of spatula or knife.
ALMOND BRITTLE - MINDEE'S COOKING OBSESSION
From mindeescookingobsession.com
5/5 (1)Total Time 20 minsCategory CandyCalories 261 per serving
- Prepare a baking sheet to dump the hot brittle out on by generously buttering it. Set aside with two forks.
- Measure out the almonds, butter and baking soda and set next to the stovetop so they are ready to add immediately when it is time.
14 BARK AND BRITTLE RECIPES - BON APPéTIT RECIPE | BON APPéTIT
From bonappetit.com
Author Elyssa GoldbergPublished 2015-12-10Estimated Reading Time 2 mins
- Nutty Chocolate Toffee Bark. This recipe is easily doubled; it's also a perfect host or hostess gift. View Recipe.
- Spicy Orange Hazelnut Chocolate Bark. Dark chocolate is an antioxidant-rich treat that rounds off a day of hard work and good eating. Here, we’ve made things a bit spicier with a pinch of cayenne pepper.
- Golden Cashew-Curry Brittle. Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule.
- Salted Honey and Chocolate Bark. It's sweet and salty, the kettle corn of bark! View Recipe.
- Salted Pistachio Brittle. Break this vibrant green pistachio brittle on top of ice cream or crumble it over rice pudding. Or, do what we do, and eat it straight off the baking sheet.
- Coconut, Pistachio, and Cacao Chocolate Bark. Each year, the Food Lover’s Cleanse includes a bit of chocolate. A little sweet reward at the end of a disciplined day helps the program seem less stern, and bittersweet chocolate has its own antioxidant virtues.
- Halloween Peanut Butter and Toffee Candy Bark. This combination of chocolate chips, Butterfinger candy bars, and peanuts make for the perfect Halloween treat.
- Pumpkin Seed Brittle. Kick off the holiday sweet(s) season by sending guests home with this crunchy, easy-to-make-ahead brittle. View Recipe.
- Chocolate-Almond Bark with Sea Salt. We like the rich flavor and look of Marcona almonds in this bark, but roasted almonds work nicely, too. View Recipe.
- White Chocolate and Peppermint Cookie Brittle. White chocolate meets cooling peppermint to create the perfect Christmas time brittle. View Recipe.
HOMEMADE CINNAMON ALMOND TOFFEE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (1)Category CandyServings 1Total Time 1 hr 40 mins
- Preheat oven to 300°F (149°C) degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Spread the almonds onto the sheet and bake for 15 minutes, stirring them around twice during that time. Toasting the almonds brings so much flavor to the toffee. Remove from the oven, allow to cool, and give them a rough chop– a very rough chop; I like to keep a few of them whole. They will go into your toffee soon.
- Melt the cubed butter over medium heat in a 3-quart heavy duty saucepan. Stir occasionally (about every 2 minutes) with a wooden spoon as it melts. Once melted, add the water, sugar, salt, and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan. Do not let it touch the bottom of the pan.
- Once dissolved, stir occasionally as you bring the mixture to a boil. Once boiling, stop stirring. Rapid bubbles, a thicker consistency, as well as a slightly darker color forms around 235°F (113°C). At the 265°F (129°C, hard ball stage) point, stir in the toasted whole almonds. The mixture may separate when you add the nuts. If it does, temporarily remove the candy thermometer and stir vigorously until it all comes back together. Carefully reattach the thermometer and brush off any candy on the side of the pan with the pasty brush. Cook and stir the candy until it reaches 290°F (143°C, soft crack stage).
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3.8/5 (30)Total Time 1 hr 15 minsCategory Cookies And Candy, DessertCalories 317 per serving
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