Almond Brickle Dessert Recipes

CHOCOLATE-COVERED ALMOND BUTTER BRICKLE

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.

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.

ALMOND BRICKLE DESSERT

Steps:

• Heat oven to 350°F. Grease 9-inch square pan. In small saucepan, combine almonds, 1/3 cup sugar, 1/2 cup margarine, honey and 1 tablespoon milk. Cook over medium heat until mixture boils, about 9 to 11 minutes, stirring constantly boil an additional 2 minutes. Remove from heat set aside.In large bowl, combine 1 cup flour, 2/3 cup sugar, baking powder, 1/2 cup margarine, 1/3 cup milk, almond extract and eggs. Blend at low speed until moistened beat3 minutes at medium speed. By hand, stir in remaining 3/4 cup flour mix well. Spread batter in greased pan. Spoon almond mixture over batter spread evenly to cover. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 450 Protein 6g Carbohydrate 49g Fat 26g Sodium 310mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.