Chocolate Almond Apricot Brittle Recipes

CHOCOLATE ALMOND APRICOT BRITTLE

Steps:

• Grease a rimmed baking sheet with vegetable oil.In a small bowl toss together the almonds, chocolate chips and apricots. Put them on the baking sheet spreading them out into an even single layer across the entire baking sheet.
• In a medium heavyduty saucepan, stir together the sugar and water. Cook over medium-high heat stirring until sugar disolves.Very Important:Do not stir after that, as additional stirring will create a grainy texture to your candy. Instead, using a pastry brush dipped in warm water, brush the sides of the pan incorporating any of the sugar that has stuck to the sides of the pan. If sugar crystals begin to form on the edges of the pan, place the lid on for 2 to 3 minutes (being careful not to allow the pan to overflow) so that the steam will evaporate the crystals. If sugar crystals are not brushed down, this will lead to large globs of hard sugar on/in your syrup and your syrup will not carmelize. Continue to wipe down the edges and cook until the syrup turns golden brown, about 15 to 20 minutes. Towards the end of cooking time the syrup must be watched closely as it changes from golden to dark very quickly.
• Carefully pour the carmelized sugar over the nut mixture on the cookie sheet. Also be careful not to move the cookie sheet after the sugar has been poured. The baking sheet will be very hot in the beginning. Let cool for at least 2 hours.
• Break the brittle into pieces and place on a serving dish.

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.

CROCCANTE: ALMOND BRITTLE

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.

CHOCOLATE ALMOND BRITTLE

Steps:

• Grind 25 almonds from the pound.
• Put butter, sugar and whole almonds into heavy cast aluminum pan. Cook over high heat, stirring constantly. Reduce heat slightly after sugar melts to keep from turning too dark. Keep stirring briskly. Cook to almost hard crack stage, about 290 degrees F on candy thermometer. This will take about 10 to 12 minutes.
• Pour onto ungreased cookie sheets to about the thickness of an almond.
• Melt semisweet chocolate and smear on top of warm brittle. Sprinkle ground nuts on top of the chocolate. Cool and chill until chocolate hardens. Break into pieces.

CHOCOLATE ALMOND APRICOT BRITTLE

Steps:

• Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss together the almonds, chocolate chips, and apricots. Put them on the baking sheet, spreading them out into an even single layer across the entire baking sheet.
• In a medium saucepan stir together the sugar and the water. Cook over medium-high heat, stirring until sugar dissolves. Do not stir after that. Instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar that has stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, about 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the
• cookie sheet. Also, be careful not to move the cookie sheet after the sugar has been poured. The baking sheet will be very hot in the beginning. Let cool for at least 2 hours.
• Break the brittle into pieces and place on a serving dish.

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.

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.