Almondbrittle Recipes

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SPICED ALMOND BRITTLE



Spiced Almond Brittle image

I like sending homemade goodies to family and friends. When I couldn't decide between brittle and spiced nuts, I combined the two into one treat. One batch fills up about six gift tins.-Leslie Dixon, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/4 pounds.

Number Of Ingredients 11

1 cup sugar
1/4 cup water
1/2 cup light corn syrup
1/4 teaspoon salt
1-1/2 cups unblanched almonds
2 tablespoons butter
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cayenne pepper
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1 teaspoon baking soda

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.

Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

SALTED ALMOND BRITTLE



Salted almond brittle image

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

100g bag toasted flaked almond
100g golden caster sugar
50g butter , plus extra for greasing
½ tsp salt

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: ALMOND BRITTLE



Croccante: Almond Brittle image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 4

3 cups sugar
1/2 cup water
5 cups almonds
Butter, for greasing cookie sheet

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



Almond Brittle image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h25m

Yield 4 to 8 servings

Number Of Ingredients 5

1 tablespoon canola oil
1 cup roasted whole almonds
4 cups brown sugar
1/4 teaspoon cream of tartar
1 cup water

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.

ALMOND BRITTLE



Almond Brittle image

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

½ cup butter
1 cup almonds
½ cup white sugar
1 teaspoon light corn syrup

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

ALMOND BRICKLE- EASY



Almond Brickle- Easy image

Yummy! This is my all-time favorite homemade candy. I love the combination of buttery toffee with nuts and chocolate! It's REALLY EASY to make- you don't even need a candy thermometer for this one. Sometimes I use pecans instead of almonds and I love it that way, too. Feel free to substitute your favorite nut for the almonds- just chop them up small.

Provided by Realtor by day

Categories     Candy

Time 7m

Yield 1 pan, 1 serving(s)

Number Of Ingredients 4

1 cup butter
1 1/2 cups light brown sugar, firmly packed
2 cups slivered almonds
1 (12 ounce) package semi-sweet chocolate chips

Steps:

  • Cook butter and sugar in a skillet over medium heat until sugar has completely melted, about 2 or 3 minutes, stirring constantly.
  • Add almonds and continue cooking and stirring for another 2 or 3 minutes, just until the almonds begin to brown around the edges.
  • Pour mixture into a well greased (butter) 13x9 pan.
  • Sprinkle the chocolate chips evenly over hot mixture. Wait a minute or two until they are soft and melting and spread them evenly over the top. Chill until firm, break into pieces and hide it from everyone so you can have it all for you!
  • NOTE: This stuff is really good broken up as a topping for homemade vanilla ice cream and on top of cakes or in the filling between layers.

CHOCOLATE ALMOND BRITTLE



Chocolate Almond Brittle image

Here in Kern County, there are thousands of acres of almond orchards. I like to experiment with recipes—always trying to come up with something new. This candy is the result of altering, adding and a lot of taste testing (somebody had to do it!). I think it turned out rather well. —Pat Parsons, Bakersfield, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 1 pound.

Number Of Ingredients 8

1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 cup coarsely chopped almonds
1 tablespoon butter
1 teaspoon vanilla extract
1-1/2 teaspoons baking soda
3/4 pound dark or milk chocolate candy coating

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.

Nutrition Facts : Calories 483 calories, Fat 22g fat (12g saturated fat), Cholesterol 4mg cholesterol, Sodium 313mg sodium, Carbohydrate 73g carbohydrate (62g sugars, Fiber 3g fiber), Protein 4g protein.

ALMOND BRITTLE



Almond Brittle image

Make and share this Almond Brittle recipe from Food.com.

Provided by spatchcock

Categories     Candy

Time 30m

Yield 2 pounds

Number Of Ingredients 8

1 cup water
2 cups sugar
1 cup corn syrup (golden syrup)
2 cups unblanched sliced almonds
1 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon baking soda

Steps:

  • Bring the water to a boil in a large, heavy saucepan over moderate heat.
  • Stir in the sugar and corn syrup until dissolved.
  • Cook to the hard-ball stage (250F, 121C) and add the almonds and salt.
  • Cook, stirring occasionally, to the hard-crack stage (300F, 150C).
  • Remove from the heat and stir in the butter, vanilla, and baking soda.
  • Pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula, making it as thin as possible while it is still hot.
  • Cool to room temperature and break into pieces.
  • Store in an airtight container.

ALMOND PRALINE BRITTLE



Almond Praline Brittle image

This brittle is an addictively delicious topping for ice cream sundaes when crumbled over scoops of rich ice cream and caramel sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 4

3/4 cup sliced almonds
Canola oil, for baking pan
2 cups sugar
1/4 cup water

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.

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