Almond Pecan Brittle Recipes

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).

PECAN BRITTLE

Steps:

• Line a rimmed baking sheet with a silicone mat. Mix together baking soda, 1 teaspoon water, and vanilla in a small bowl; set aside.
• Mix together sugar, 1 cup water, and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 25 minutes.
• Stir in pecans and butter. Heat to 300 degrees F (149 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 13 minutes. Immediately remove from the heat and stir in reserved baking soda mixture, until candy is light and foamy.
• Pour mixture onto the prepared baking sheet and allow to cool until hardened, 1 to 2 hours. Break into pieces.

CINNAMON ALMOND BRITTLE

Steps:

• Preheat oven to 200°. Grease 2 baking sheets with 1 teaspoon butter; place in oven to warm., In a large heavy saucepan, combine sugar, corn syrup and water. 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 240° (soft-ball stage). Stir in almonds, cinnamon, salt and remaining 3 tablespoons butter; cook until thermometer reads 300° (hard-crack stage), stirring frequently and brushing sides of pan as needed., Remove from heat; stir in baking soda and vanilla. Immediately pour onto prepared pans, spreading to 1/4-in. thickness. Cool completely., Break brittle into pieces. Store between layers of waxed paper in an airtight container.

ALMOND BRITTLE AND PECAN BRITTLE

Steps:

• 1. ALMOND BRITTLE: Have almonds warm in a 200 degree oven in large baking dish. Combine sugar and karo syrup in large iron skillet or other heavy skillet over MEDIUM HEAT. Stir with wooden spoon until disolved.
• 2. Add Almonds and salt.
• 3. Stir constantly until mixture on sides of skillet starts to turn yellow. Add butter and stir. Turn off heat, add soda quickly, it will foam, stir real fast.
• 4. Turn immediately onto well greased, warm cookie sheet. Spread quickly. When cool, break into pieces.
• 5. PECAN BRITTLE: Butter a 10x15 inch pan; set aside. Preheat oven to 200 degrees F.Place pecans in a 9x13 inch baking pan, keep warm in oven until candy is cooking.
• 6. In heavy two quart sauce pan combine heavy cream,corn syrup,water, and sugar. Heat over med/ high heat stirring constantly until mixture comes to a boil. Continue cooking until hard cracked stage is reached, 300 degrees on candy thermometer. Stir in butter and continue cooking syrup to 285 degrees on candy thermometer, or soft crack stage.
• 7. Remove from heat, stir in salt,soda, and vanilla. Add warm pecans and stir until pecans are well coated. Pour on to buttered baking dish and spread quickly, allow to cool completely. Should make 30 pieces. Store in air tight container.
• 8. ** THESE BRITTLES ARE NICE TO MAKE AHEAD AND HAVE ON HAND, THEY CAN ACT AS A FILL IN ON ANY TRAY OR MIX UP AND SERVE ALONE IN CANDY TRAY WITH OTHER COLORFUL CANDIES AND CHOCOLATES.

ALMOND PRALINE BRITTLE

Steps:

• Preheat oven to 350 degrees. Place almonds on a baking sheet in a single layer, and toast in oven until golden brown and fragrant, about 10 minutes. Lightly oil a baking pan; transfer toasted nuts to coated pan, and set aside.
• Place sugar in a medium saucepan with 1/4 cup water; stir, and then place over medium-high heat. Bring to a boil, without stirring. Occasionally brush down sides of pan with a wet pastry brush to prevent any stray granules of sugar from crystallizing. When sugar begins to brown, swirl pan, and cook until a rich amber color. Pour over nuts in baking pan. Allow to cool completely. Twist ends of pan to loosen praline, and break into pieces. Store in an airtight container for up to 2 weeks.

NO-FAIL ALMOND BRITTLE

Steps:

• In a medium-sized saucepan, combine sugar, coffee granules, syrup, water, and butter. Cook over medium heat, stirring constantly until the sugar is dissolved. Bring to a boil and allow the temperature to reach 300 degrees without stirring, or until a drop of syrup turns brittle when dropped into cold water.
• Remove from heat, add the baking soda, and stir like you mean it until the mixture blends and pulls away from the sides of the pan. Keep your head away from the pan in that mixture will steam and bubble.
• Stir in the crushed almonds until thoroughly blended, then quickly pour mixture in a thin layer onto a large rimmed non-stick baking sheet. Sprinkle with salt, and allow brittle to cool completely. Knock the brittle out of the pan and crush into small chunks with a rolling pin, or break into large shards.

ALMOND-PECAN BRITTLE

Steps:

• Place almonds and pecans on a baking tray and bake at 180 degrees C for 5 minutes or until golden. Set aside to cool.
• Place sugar, brown sugar, golden syrup and water in a heavy-based sauce pan and cook over medium heat, stirring until sugar dissolves.
• Add butter, bring to the boil and boil, without stirring, until mixture reaches hard crack stage (when the syrup is dropped into iced water it separates into threads which become hard and brittle) or 150 C on a sugar thermometer.
• Stir in bicarbonate of soda and toasted nuts.
• Pour into a lightly oiled 23 cm cake tin.
• When almost set, cut into squares.

ALMOND BRITTLE

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.

CHOCOLATE ALMOND BRITTLE RECIPE - (4.2/5)

Steps:

• Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2 to 3 minutes (stir after each minute). On foil-lined baking sheet, arrange almonds in a single layer over an area measuring approximately 13x9 inches. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over med-high heat, stirring constantly with a clean, dry wooden spoon till butter is melted. Continue cooking and stirring for approximately. 7 to 10 minutes until candy is the color of the brown skin of the almonds; it will start smoking slightly. Immediately pour candy, without scraping pan, over almonds, covering all nuts. Sprinkle chocolate chips evenly over the hot candy. Wait 1 minute and spread the melted chocolate until it is smooth. Sprinkle with pecans. Let cool and break into pieces. Store in a tightly covered container in cool place or refrigerator.