CHOCOLATE ALMOND BRICKLE
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 4
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.
DARK CHOCOLATE ALMOND ROCKS
Dark chocolate almond rocks for a mouthful of sweet nutty goodness!
Provided by Artystique
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 28m
Yield 20
Number Of Ingredients 2
Steps:
- Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
- Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
- Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
- Chill until set, about 10 minutes.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.1 g, Fat 3.8 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 2.6 mg, Sugar 0.1 g
CHOCOLATE ALMOND BRITTLE
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
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-COVERED ALMOND BUTTER BRICKLE
I love a soft brittle because the texture is wonderful and different. The flavors in this one remind me of a favorite candy bar. -JoAnn Belack, Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-3/4 pounds.
Number Of Ingredients 10
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.
Nutrition Facts :
CHOCOLATE ALMOND BRITTLE RECIPE - (4.2/5)
Provided by ellenbalizabeth
Number Of Ingredients 7
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.
THE BEST WHITE CHOCOLATE ALMOND BARK
Toasting the almonds and adding almond extract is what make this recipe stand apart. It is a great treat to give out during the holidays. Substitute broken up candy cane for the almonds for a change.
Provided by Kimberley
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h17m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
- Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
- Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 14 g, Cholesterol 8.3 mg, Fat 12 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 29.4 mg, Sugar 12.9 g
CHOCOLATE DIPPED SMOKED ALMOND BACON BRITTLE
Not even remotely healthy, but oh so good. The chocolate drizzle can be optional. From Jane Rockmill's "I Love Bacon" cookbook. Great as a gift or bakesale.
Provided by gailanng
Categories Candy
Time 35m
Yield 3 pounds
Number Of Ingredients 10
Steps:
- Cut bacon into bite-size pieces. Place pieces in large saute pan and cook over medium heat until crispy, about 10 minutes. Drain and set aside. Coarsely chop smoked almonds and set aside. Line baking sheet with silicone liner or waxed paper.
- In large saucepan, combine sugar, corn syrup and water. Cook mixture on medium-high heat about 4 minutes or until sugar turns thick and syrupy. Slowly add softened butter and continue stirring until mixture emulsifies. Keep cooking and stirring until mixture is golden brown, about 4 minutes longer.
- Remove pan from heat. If mixture is not smooth, whisk until it is. Stir in baking soda, salt, peppercorns, crispy bacon bits and almonds. Quickly but carefully pour brittle onto prepared baking sheet. When cool and hard, break brittle into bite-size pieces.
- Melt chocolate in microwave in a microwave-safe bowl in 30-second intervals, stirring in between intervals, until mixture is entirely melted but not hot. Cool chocolate to room temperature, then either dip pieces of brittle in the chocolate or drizzle the chocolate on top. Chill brittle until chocolate is set. Store in a tightly sealed container for up to 1 week.
CHOCOLATE-COVERED ALMOND BRITTLE
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
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.
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Estimated Reading Time 4 mins
- Line a large baking sheet with a silicon baking mat (recommended) or parchment paper that has been generously coated in non-stick spray; set aside.
- Place the sugar in a heavy-bottomed saucepan over medium-high heat. Don't stir the sugar until you see it's begun to melt; about 1-2 minutes. Once the sugar begins melted use a heatproof rubber spatula to move the sugar around the pan (it will clump up a little; that's ok). Continue to cook - stirring constantly - until the sugar has become a deep, dark caramel color; about 4 minutes.
- Once the caramel has reached the desired color, remove pan from heat, stir in the nuts (stir quickly to cover them all), and pour the mixture onto the prepared pan. Use the heatproof spatula to spread the mixture out as thinly as possible.
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- Lightly butter a cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.
- Stir together sugar, corn syrup and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan).
- Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely. Snap into pieces; store in tightly covered container.
CHOCOLATE-DIPPED PEANUT BRITTLE RECIPE | MYRECIPES
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- Combine first 3 ingredients in a large glass bowl. Mircowave on HIGH 5 minutes, add peanuts, and microwave 2 more minutes with 1,000-watt microwave. Microwave 4 more minutes if using a 700-watt microwave. Stir in the next 4 ingredients (peanuts through vanilla).
- Pour into a buttered 15- x 10-inch jellyroll pan; shake pan to spread thinly. Cool until firm, and break into pieces.
- Melt the chocolate and dip peanut brittle pieces into melted chocolate. Place on wax paper, and let harden. Store in an airtight container.
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