Chocolate Almond Brittle Recipe 425

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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

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

CHOCOLATE DIPPED ALMOND BRITTLE ICE CREAM CUPS



Chocolate Dipped Almond Brittle Ice Cream Cups image

These almond brittle ice cream cups combine sweet and smooth with a crunch in order to make this ice-cream filled dessert. Topped with drizzled chocolate.

Provided by Kim Murphy

Categories     Desserts

Time 1h5m

Yield 6

Number Of Ingredients 18

4 tbsp butter
¼ cup light corn syrup
¼ cup packed light brown sugar
½ cup sliced almonds
6 tbsp flour
Optional: ⅛ tsp almond extract, and 2 tsp freshly grated orange zest
1 bar of Perugina Dark Chocolate 51%
1 gallon of your favorite ice cream
10 Perugina Dark Chocolate Baci, chopped (for topping)
Colavita Olive Oil for oiling the cup molds
Equipment:
1 baking sheet
parchment paper
6 teacups or small bowls for forming the cups
heat resistant spatula
metal spatula
sharp knife
saucepan

Steps:

  • Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
  • In a small saucepan, melt the butter with the corn syrup and brown sugar. Stir in the almond extract (if using), almonds, and flour. Finally add the zest. Stir with a heat resistant spatula to combine
  • Pour the batter onto the prepared baking sheet, spreading it into a thin layer.
  • Bake the batter for 12 minutes, until it's a deep golden brown and then remove it from the oven.
  • While the batter is baking, prepare 6 teacups or small bowls. Lightly oil the insides of each cup with a small amount of Colavita Olive Oil.
  • Allow the batter to rest, for about 45 seconds to a minute, then using a very sharp knife, cut the batter into 6 equal rectangles.
  • Lift each rectangle off the baking sheet with a metal spatula and place it into a teacup. You can press the batter into the teacup, forming the shape you wish and patching any holes that may appear. Allow the batter to cool completely inside the cups, then you can remove them.
  • You can make these cups ahead of time, they will store for about 1 week.
  • Melt the Perugina chocolate in the microwave in a microwave-safe bowl. Heat it for 15-20 seconds at a time, stirring between each heating. Alternately, you can melt the chocolate on the stovetop in a double boiler. Add about 2 inches of water into a 4 quart saucepan and place over medium low heat. Allow the water to come to a simmer. Place a heat-proof glass bowl or saucepan with the Perugina chocolate over the simmering water pan. Allow the chocolate to slowly melt, stirring occasionally with a heat-proof spatula.
  • Dip the tops of the cups into the melted Perugina chocolate. Place them on a baking sheet or piece of parchment paper and allow them to cool and harden completely.
  • Choose your favorite ice cream and place 1 large scoop directly in the center of each brittle cup.
  • Garnish with chopped Baci and serve immediately!

Nutrition Facts :

CHOCOLATE ALMOND BRITTLE RECIPE - (4.2/5)



Chocolate Almond Brittle Recipe - (4.2/5) image

Provided by ellenbalizabeth

Number Of Ingredients 7

1 cup unblanched (skin on) whole almonds
1 cup butter
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 (12-ounce) package milk chocolate chips (2 cups)
1/4 cup finely chopped pecans

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 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.

CHOCOLATE PEANUT BRITTLE



Chocolate Peanut Brittle image

Our home economists prepare this brittle in the microwave. So it's easy enough for anyone to make!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1-1/4 pounds.

Number Of Ingredients 7

1 cup sugar
1/4 cup light corn syrup
2 cups salted peanuts
1 teaspoon butter
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • Grease a 15x10x1-in. pan and a metal spatula; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot)., Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container.

Nutrition Facts :

CHOCOLATE ALMOND BRITTLE



Chocolate Almond Brittle image

I found this on Recipe Goldmine and think it will be a nice cooking project for my 9-year old daughter. Prep time does not include cool time. **Make sure your sugar is "cane" sugar and not "beet" sugar. Beet sugar will separate near the end of the process and ruin the brittle.

Provided by Cook4_6

Categories     Candy

Time 27m

Yield 48 serving(s)

Number Of Ingredients 4

1 lb butter, lightly salted
2 cups granulated sugar (cane sugar)
12 ounces semi-sweet chocolate chips
1 lb almonds, whole with brown skins still on

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.

KETO ALMOND BRITTLE



Keto Almond Brittle image

This is a quick low carb and Keto almond brittle recipe that you can make in about 10 minutes. It's a sugar-free version of a classic homemade candy.

Provided by Emily Krill

Categories     Dessert

Time 10m

Number Of Ingredients 4

1/4 cup salted butter
1/2 cup Swerve or equivalent granulated sweetener
2 teaspoons vanilla extract (alcohol-free if possible)
1 cup sliced almonds

Steps:

  • Line a 9 x 13 inch casserole dish or large rimmed cookie sheet with parchment paper. Use a medium sized, light colored or metal sauce pan, if you have one, because they will make it easier to gauge the color of the brittle mixture. Make space in the fridge for the casserole dish or cookie sheet.
  • id="instruction-step-2" class="p1" style="margin: 0px 0px 30px;padding: 0px;color: #000000;font-family: Helvetica;font-size: 21px;letter-spacing: 0.3px">2. Add butter, sweetener and vanilla to a medium sized saucepan and cook over Medium heat until fully dissolved and no longer grainy, stirring constantly.
  • id="instruction-step-3" class="p1" style="margin: 0px 0px 30px;padding: 0px;color: #000000;font-family: Helvetica;font-size: 21px;letter-spacing: 0.3px">3. Bring to a low simmer. Lower the heat to Low and simmer for 1-3 minutes, stirring constantly, until the mixture reaches a deep brown color. It's very easy to burn the caramel, so stop as soon as it starts to become brown. It will happen quickly. But don't take it off the heat if it is still tan in color, because that will make it crumbly and grainy.
  • uction-step-4" style="margin: 0px 0px 30px;padding: 0px;color: #000000;font-family: Helvetica;font-size: 21px;letter-spacing: 0.3px">5. Remove from heat, mix in sliced almonds and pour into the parchment covered pan. Smooth out the nuts so they are evenly distributed. Make sure that the brittle mixture is touching all the almonds to hold the brittle together.
  • tion-step-5" class="p1" style="margin: 0px 0px 30px;padding: 0px;color: #000000;font-family: Helvetica;font-size: 21px;letter-spacing: 0.3px">5. Chill in the refrigerator until set, about 1 hour.
  • ion-step-6" class="p1" style="margin: 0px;padding: 0px;color: #000000;font-family: Helvetica;font-size: 21px;letter-spacing: 0.3px">6. Chop roughly.

Nutrition Facts : Calories 174, Fat 16, Carbohydrate 4, Fiber 3, Protein 4

CHOCOLATE-ALMOND BRITTLE



Chocolate-Almond Brittle image

Make the crunchy candy with toasted chopped almonds and cocoa powder.

Provided by Food Network Kitchen

Time 1h

Yield 24 servings

Number Of Ingredients 6

1 1/2 cups unsalted whole almonds, lightly chopped
1 teaspoon unsalted butter, at room temperature, plus more, for the baking sheet
1/3 cup Dutch process cocoa powder
1/2 teaspoon baking soda
1 1/2 cups sugar
1/2 cup light corn syrup

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the almonds on a rimmed baking sheet and cook, stirring once, until toasted, about 10 minutes and set aside.
  • Lay a silicone baking mat on a rimmed baking sheet (or line the pan with aluminum foil and lightly butter). Spread the butter on the underside of a large offset metal spatula. Whisk the cocoa and baking soda together in a small bowl.
  • Put the sugar, corn syrup and 3/4 cup water in a deep medium saucepan and attach a candy thermometer to the side. Cook over medium heat, stirring gently with a wooden spoon, just until the sugar dissolves. Increase the heat to high and boil the mixture until it reaches 310 degrees F or hard-crack stage.
  • Remove the saucepan from the heat and carefully whisk in the cocoa mixture until combined. Stir in the toasted nuts with a wooden spoon. Working quickly, pour the hot brittle onto the prepared baking sheet and spread it as thin as possible with the buttered spatula. Cool for 5 minutes, then loosen the brittle from the pan with the spatula. Cool completely and then break into pieces. Store at room temperature in an airtight container for up to 5 days.

CHOCOLATE-COVERED ALMOND BRITTLE



Chocolate-Covered Almond Brittle image

Categories     Candy     Chocolate     Dessert     Quick & Easy     Almond     Winter     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 1 1/2 pounds

Number Of Ingredients 7

1/2 cup water
2 cups sugar
6 tablespoons light corn syrup
4 teaspoons baking soda
3/4 teaspoon salt
2 cups whole natural almonds, chopped coarse and toasted until golden
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped coarse

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.

CHOCOLATE ALMOND APRICOT BRITTLE



Chocolate Almond Apricot Brittle image

I saw Giada De Laurentiis make this on tv today so I decided to make it. It is very pretty and would make a nice gift. You could also serve it over ice-cream. This also works well with dried cranberries.

Provided by cookiedog

Categories     Candy

Time 35m

Yield 1 baking sheet worth

Number Of Ingredients 6

vegetable oil, for greasing cookie sheet
1/2 cup slivered almonds, toasted
1/2 cup chocolate chips
1 cup thinly sliced dried apricot
3 cups sugar
1 cup water

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.

Nutrition Facts : Calories 3349.8, Fat 53.2, SaturatedFat 17, Sodium 27.5, Carbohydrate 745, Fiber 20.8, Sugar 717.3, Protein 19.4

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