Salted Almond Brittle Easy 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).

KETO SALTED CARAMEL ALMOND BRITTLE

Steps:

• Line a 9" x 9" cake pan or 9" pie pan with baking parchment.
• Pour swerve, butter, vanilla and ¼ tsp. salt into a small 8" non-stick skillet.
• Heat over medium heat till all ingredients are dissolved.
• Add the almonds to the candy mixture.
• Stirring constantly, bring mixture to a boil.
• Allow to boil 2-3 minutes till it becomes a light golden brown. Remove from heat.
• Carefully pour it into prepared pan. (It is very hot!)
• With back of spoon, spread almonds evenly through hot candy.
• Sprinkle with coarse sea salt, if using.
• Allow to set 1 hour or until completely cooled. ( you can finish cooling it in the refrigerator, if you wish.)
• Break into pieces and divide into a 8 servings.
• Will stay crisp and keep well in a tightly sealed container for 2 weeks.

SALTED CARAMEL NUT BRITTLE

Steps:

• Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
• Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
• Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
• Set baking pan on a wire rack. Cool completely and break into large pieces to serve.

SALTED ALMONDS

Steps:

• Boil 2 dl (1 cup) of water and dissolve 4 tablespoons of salt in it. Turn off the heat.
• Pour the almonds into the water and let them soak for about 20 minutes.
• Drain the water from the almonds. Place the almonds in an even layer on an oven tray/pan lined with baking paper.
• Sprinkle the almonds with some extra salt and bake them at 150 C (300 F) for about 20 minutes.

ALMOND BRITTLE

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.