Sweet Almond Brittle Recipes

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.

SWEET ALMOND BRITTLE!

Steps:

• Combine almonds, margarine, sugar, flour and milk in a skillet; let simmer for a few minutes.
• Pour mixture into 9 x 13 x 2-inch pan, lined with foil.
• Bake at 400°F until golden brown, 10 to 15 minutes.
• Let cool on foil. When cool, peel off foil.
• Break up brittle and serve as is, or crumble over ice cream and garnish with fruit.

SWEET ALMOND CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the crackers in a single layer on a rimmed baking sheet so that the baking sheet is completely covered with a solid layer of crackers. Set aside.
• In a medium saucepan, melt the butter with the brown sugar and vanilla. Bring to a gentle boil over medium heat and boil until it starts to thicken, 1 to 2 minutes. Immediately pour the mixture over the crackers in an even layer. Use an offset spatula to spread the mixture all over the crackers. Bake for 5 minutes. Sprinkle the almonds all over, then let cool completely.
• When cool, break apart for a great snack.

SALTED ALMOND BRITTLE

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).

SPICED ALMOND BRITTLE

Steps:

• Line a 15x10x1-in. pan with parchment. (Do not spray or grease.), In a large heavy saucepan, combine sugar, water, corn syrup and salt. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260° (hard-ball stage). , Stir in almonds, butter and seasonings; cook until thermometer reads 300° (hard-crack stage), stirring frequently, about 8 minutes longer., Remove from heat; stir in baking soda. (Mixture will foam.) Immediately pour onto prepared pan, spreading as thin as possible. Cool completely., Break brittle into pieces. Store between layers of waxed paper in airtight containers.

HOT SWEET ALMOND BRITTLE

Steps:

• Preheat oven to 375°F Place almonds in single layer in a 15 x 10 jelly roll pan. Bake 6-9 minutes, or until golden brown. (Watch carefully after 5 minutes, the nuts go from golden to scorched in no time). Remove from oven and place nuts on a plate to cool. Set aside.
• While the almonds cool, mix the salt, cumin coriander, cayenne and 1 T. sugar in a small bowl. In a heavy 3 quart saucepan, heat vinegar and 2 cups sugar to boiling over medium heat. Continue to cook over medium heat until the mixture is a light to medium amber color, stirring occasionally. This will probably take between 10 and 15 minutes, depending on your stove and how heavy the pan is. While the sugar is cooking, spray the jelly roll pan with nonstick cooking spray. Place the jelly roll pan on a trivet or cooling rack. Keep the cooking spray out and have two forks ready for spreading the hot candy in the pan.
• When the sugar mixture is the right color, remove from heat. Stir spice mixture into sugar. Add the almonds and stir to coat evenly. Work fast- this sets up quickly. Immediately pour the mixture onto the prepared pan. Spray the forks with cooking spray and use them to spread the almond mixture into roughly a single layer in the pan.
• Cool brittle completely on jelly roll pan on a wire rack. With hands, break brittle into small pieces. Store in tightly covered jar or tin for up to two weeks.

GRAHAM ALMOND BRITTLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Layer bottom of the baking sheet with graham cracker crumbs.
• Melt butter in a saucepan over medium heat. Add sugar; cook and stir until dissolved, about 2 minutes. Bring to a boil; cook until a thickened caramel is formed, about 1 minute more. Pour quickly onto the crackers; spread with a spatula. Sprinkle almonds on top.
• Bake in the preheated oven until bubbling and golden brown, 8 to 10 minutes. Turn oven off; open door slightly and let the brittle cool in the oven for 1 hour. Sprinkle salt on top; cool until set, about 1 hour more. Crack into pieces by hand.