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
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
CROCCANTE-- ITALIAN ALMOND BRITTLE
This is a recipe from David Rocco's La Dolce Vita on Cooking Channel. I love this because it is a new take on standard peanut brittle, plus I'm Italian so, I'm a little biased.
Provided by Teresa_H
Categories Nuts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, add the sugar and cook on high heat. Continue to stir until the sugar begins to sweat and liquify. Add a bit of water to help, if necessary. Continue to cook until the sugar turns into a deep rich brown color.
- Add the almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated. Remove the almonds from the heat and quickly pour and spread the hot almond-sugar mixture onto a buttered cookie sheet to the desired thickness.
- Let cool for 30 minutes before breaking it into smaller pieces.
ALMOND BRITTLE (CROCCANTE)
Make and share this Almond Brittle (Croccante) recipe from Food.com.
Provided by MarraMamba
Categories Candy
Time 25m
Yield 1 pound
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F Grease a cookie sheet with the almond oil. Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes. Set aside.
- In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes. It should register 238°F on a candy thermometer; this is referred to as the soft ball stage. Do not stir, but brush th sugar crystals off the sides of the pot with a wet pastry brush as necessary. Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
- Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate. Turn out onto the prepared cookie sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into festive shapes.
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.
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- Preheat oven to 400° F. Grease a cookie sheet with the almond oil. Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes. Set aside.
- In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, 15 to 20 minutes. It should register 238° F on a candy thermometer, or soft ball stage. Brush excess crystals off the sides of the pot with a wet pastry brush if necessary. Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
- Immediately add the almonds to the pot and stir quickly to incorporate. Turn out onto the prepared cookie sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into pieces.
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