Milk Chocolate Almond Brickle Recipes

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.

MILK CHOCOLATE ALMOND BRICKLE

Steps:

• SPRINKLE nuts over bottom of well-greased 13 x 9-inch baking pan.
• MELT butter in medium, heavy-duty saucepan over medium heat. Stir in sugar. Bring to a boil, stirring constantly. Boil, stirring constantly, for 7 minutes. Pour hot mixture over nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand for 5 minutes or until morsels are shiny and soft; spread evenly.
• CHILL for about 20 minutes. Break into bite-size pieces.

ALMOND BRICKLE

Steps:

• Line a 13 x 9 x 2-inch baking pan with foil so edges of foil are above ends of pan. In a heavy 2-quart saucepan over low heat, melt 1 cup butter. Stir in sugar, water and corn syrup. Stir gently until sugar dissolves. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Increase heat to medium and, without stirring, cook until temperature reaches 300° or hard crack stage (forms hard, brittle threads that break) and mixture is a light caramel brown. Remove from heat.Stir in coarsely chopped almonds and pour into pan. Cool for 10 minutes or until mixture is firm enough to hold its shape. Remove from pan by lifting foil and place on a wire rack cool completely. Peel off foil.Spread one side of candy with half of the melted chocolate and sprinkle with half of the finely chopped almonds, lightly pressing nuts into chocolate. Cover with waxed paper invert and repeat with remaining chocolate and remaining finely chopped nuts. Cool at room temperature for 1 hour. Chill until set. Break into pieces. Cover tightly and store in the refrigerator.High Altitude Adjustments: Since water boils and evaporates at a lower temperature than at sea level which affects the concentration of the candy mixture, use a good quality confectionery thermometer. Test your thermometer each time you intend to use it. Immerse the bulb in a saucepan of water, bring to a boil and boil for several minutes. If the temperature reads more or less than 212° F, you will have to adjust the cooking temperature up or down by that much. For example, if the temperature of the boiling water is 206° F, you will have to reduce the temperatures called for in your recipes by 6°.

CHOCOLATE ALMOND BRITTLE

Steps:

• Grease a 15x10x1-in. metal baking pan; set aside. In a 1-1/2-qt. microwave-safe bowl, combine the sugar, corn syrup and salt. Microwave, uncovered, on high for 2-1/2 minutes. Stir in almonds; cook on high for 2-1/2 minutes. Add the butter and vanilla; cook on high for 1 minute., Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-in. pieces. , Melt chocolate coating in a microwave. Dip 1 side of brittle int chocolate and place on waxed paper to harden. Store in an airtight container.

ALMOND BRICKLE

Steps:

• Line a 13 x 9 x 2-inch baking pan with foil so edges of foil are above ends of pan. In a heavy 2-quart saucepan over low heat, melt 1 cup butter. Stir in sugar, water and corn syrup. Stir gently until sugar dissolves. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Increase heat to medium and, without stirring, cook until temperature reaches 300° or hard crack stage (forms hard, brittle threads that break) and mixture is a light caramel brown. Remove from heat.Stir in coarsely chopped almonds and pour into pan. Cool for 10 minutes or until mixture is firm enough to hold its shape. Remove from pan by lifting foil and place on a wire rack cool completely. Peel off foil.Spread one side of candy with half of the melted chocolate and sprinkle with half of the finely chopped almonds, lightly pressing nuts into chocolate. Cover with waxed paper invert and repeat with remaining chocolate and remaining finely chopped nuts. Cool at room temperature for 1 hour. Chill until set. Break into pieces. Cover tightly and store in the refrigerator.High Altitude Adjustments: Since water boils and evaporates at a lower temperature than at sea level which affects the concentration of the candy mixture, use a good quality confectionery thermometer. Test your thermometer each time you intend to use it. Immerse the bulb in a saucepan of water, bring to a boil and boil for several minutes. If the temperature reads more or less than 212° F, you will have to adjust the cooking temperature up or down by that much. For example, if the temperature of the boiling water is 206° F, you will have to reduce the temperatures called for in your recipes by 6°.

CHOCOLATE-COVERED ALMOND BRITTLE

Steps:

• Butter a large baking sheet and a metal spatula.
• In a heavy 5-6 quart saucepan combine water, sugar, and corn syrup and bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil syrup, without stirring, until it registers 310°F. on a candy thermometer.
• Remove pan from heat (syrup will be very hot). Carefully add baking soda and salt and, working quickly, stir until syrup foams and thickens. Stir in almonds and pour mixture onto prepare baking sheet, spreading with prepared spatula.
• Cool brittle 5 minutes and sprinkle chocolate evenly over it. Let chocolate melt, about 5 minutes, and spread it with a clean spatula. Chill brittle on baking sheet until chocolate hardens. Loosen brittle with a clean spatula from baking sheet and, holding brittle underneath with palms of hands to avoid smearing chocolate, drop from height of a few inches onto work surface to break into pieces. Transfer brittle, separating it with layers of wax paper, to airtight container. Brittle keeps, covered and chilled, 2 weeks.

OMG CHOCOLATE AND ALMOND CLUSTERS COPYCAT RECIPE

Steps:

• Line a cookie pan with aluminum foil, and spray lightly with a vegetable oil cooking spray.
• Put the almonds on a cutting board and cut the slivers into halves or thirds. Place in a 2 cup or larger bowl.
• Put the General Mills Golden Grahams Cereal in the bowl with the almonds. Stir in the Heat English Toffee Bits (also called Heath Bits 'O Brickle Toffee Bits}.
• Place the chocolate chips in a 2 quart microwave safe bowl, melt in a microwave oven using 50% power, stirring every 30 seconds until fully melted.
• Gently mix the cereal mixture into the melted chocolate chips, trying not to break up the cereal squares.
• Spoon mixture onto the tin foil in the cookie pan a tablespoon at a time and chill in the refrigerator until set (usually sets in 30 minutes in the refrigerator, but that might vary depending on the brand of chocolate you use). When set, lift clusters from the tin foil and peel it away. OR - Spread the mixture evenly over the tin foil in the cookie pan into a ½ to ¾ inch layer, chill in the refrigerator until set, then remove the layer from the pan and break into about 2 inch-square pieces.
• Store in a re-sealable container.
• Note, Graham crackers can be used instead of the General Mills Golden Graham Cereal. Use four graham cracker squares, breaking them into 1/2 to 3/4 inch pieces. Add both the pieces and the crumbs to the almonds in the bowl. The cereal is more like the original candy, but the graham crackers are also good.

MOCHA COOKIES

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.

ALMOND BRITTLE

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.