Smoked Almond Brittle Recipes

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BANANA BRIOCHE MONKEY BREAD WITH MOLOKO MILK STOUT BUTTERSCOTCH AND SMOKED ALMOND TOFFEE BRITTLE



Banana Brioche Monkey Bread with Moloko Milk Stout Butterscotch and Smoked Almond Toffee Brittle image

Treat a true dessert lover to this mouthwatering monkey bread from pastry chef Mindy Segal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 15

3/4 cup milk
1 tablespoon dry active yeast
7 extra-large eggs
1 3/4 cups plus 4 1/3 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 ounce honey
2 tablespoons coarse salt
1 cup (2 sticks) unsalted butter, softened, plus melted butter for baking dishes
Nonstick cooking spray, for bowl
Moloko Butterscotch
3 ripe bananas, pureed until smooth
Smoked Almond Toffee Brittle, chopped, plus 6 larger pieces for garnish
1 cup granulated cane sugar
1 tablespoon ground cinnamon
Confectioners' sugar, for dusting

Steps:

  • In a small saucepan, heat milk until just warmed through. Transfer to a large bowl and add yeast; stir to combine. Let stand 1 minute until yeast is dissolved. Add 2 eggs and whisk to combine. Add 3/4 cups flour and mix until well combined. Sprinkle remaining 1 cup flour over top of mixture; cover with plastic wrap and let dough stand in a warm place until doubled in volume, about 1 hour.
  • Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. Add remaining 5 eggs, granulated sugar, remaining 4 1/3 cups flour, and honey. With the mixer on low, add salt. Mix until dough forms a ball, adding more flour if necessary. Increase speed to medium and mix for about 5 minutes. Reduce speed to low and add butter; mix until fully incorporated.
  • Lightly coat a large bowl with nonstick cooking spray and transfer dough to prepared bowl. Cover with plastic wrap and let stand in a warm place until doubled in volume, 1 to 2 hours. Punch dough down and cover again with plastic wrap. Transfer to refrigerator until ready to use, up to 1 week.
  • In a large bowl, mix together 2 cups butterscotch and pureed bananas. Lightly coat twelve 1-cup ovenproof dishes or ramekins with melted butter; set dishes on a large rimmed baking sheet. Place one tablespoon butterscotch in the bottom of each baking dish. Sprinkle some of the toffee over the butterscotch; set aside.
  • Divide dough into 12 equal pieces (about 5-ounces each). Working with 1 piece at a time, roll into a 6-inch-long rope using your hands. Cut rope into 8 equal pieces; add to bowl with butterscotch mixture and toss to coat. Transfer dough pieces to a prepared baking dish; repeat process with remaining pieces of dough. Sprinkle each baking dish filled with dough with more toffee. Cover baking dishes with plastic wrap and let stand in a warm place until spongy, about 1 hour.
  • Preheat oven to 350 degrees.
  • In a small bowl, mix together granulated cane sugar and cinnamon. Brush tops of dough with butterscotch mixture and sprinkle with cinnamon-sugar; top with remaining chopped toffee. Transfer to oven and bake, rotating halfway through baking, until golden and firm to the touch, about 30 minutes. Dust with confectioners' sugar and garnish with large toffee pieces. Serve immediately with remaining butterscotch, for dipping.

CHOCOLATE DIPPED SMOKED ALMOND BACON BRITTLE



Chocolate Dipped Smoked Almond Bacon Brittle image

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

1/4 lb bacon
2 cups smoked almonds
1 1/4 cups sugar
1/4 cup plus 2 tablespoons light corn syrup
1/4 cup plus 2 tablespoons water
1 cup unsalted butter, cut into 1/2-inch cubes, at room temperature
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon crushed pink peppercorns
8 ounces chocolate, chopped

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.

SMOKED ALMOND BRITTLE



Smoked Almond Brittle image

Provided by Food Network

Time 1h30m

Yield 12 ounces brittle

Number Of Ingredients 8

1/2 cup, plus 3 tablespoons sugar
1/4 cup water
1/4 cup corn syrup
3/4 cup smoked almonds
Sea salt
2 teaspoons unsalted butter, plus more for pan
1 vanilla bean, split and seeds scraped
1 teaspoon baking soda

Steps:

  • Preheat the oven to 300 degrees F. Line a large-rimmed baking sheet with a nonstick silicone mat and lightly butter.
  • In a heavy-bottom saucepan, combine the sugar, water, and corn syrup. Bring to a boil over medium heat; boil until it registers 230 degrees F on a candy thermometer, about 10 minutes. Transfer the almonds to the oven on another large-rimmed baking sheet until warmed through, but not toasted.
  • When the syrup reaches 239 degrees F, stir the almonds into the syrup with 1 teaspoon salt. Continue cooking, stirring occasionally, until the syrup is 300 degrees F and a rich caramel color; immediately stir in the butter, vanilla, and baking soda.
  • Pour the brittle mixture onto the prepared baking sheet, folding the border back towards the middle to distribute the heat evenly. Cool completely at room temperature and break into pieces.

SMOKED ALMOND TOFFEE BRITTLE



Smoked Almond Toffee Brittle image

Top off pastry chef Mindy Segal's mouthwatering Banana Brioche Monkey Bread with this crunchy toffee brittle.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

Nonstick cooking spray
6 tablespoons unsalted butter
1/2 cup sugar
2 1/4 teaspoons corn syrup
1 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
12 ounces bittersweet chocolate
4 ounces milk chocolate
1 (9-ounce) can smoked almonds

Steps:

  • Line two rimmed baking sheets with a nonstick baking mat. Spray baking mat and baking sheet with nonstick cooking spray; set aside.
  • Melt butter in a large, heavy-bottomed saucepan. Add sugar, corn syrup, salt, vanilla, and 1 tablespoon water; stir to combine. Cook, stirring constantly, until mixture becomes amber in color, 3 to 4 minutes. Pour onto one of the prepared baking sheets and let set.
  • Meanwhile, chop half of the almonds; set aside. Melt chocolate in a large, heat-proof bowl set over (but not touching) simmering water. Remove from heat.
  • Remove toffee from baking sheet and chop. Add to bowl with melted chocolate along with chopped almonds; stir to combine. Evenly spread mixture onto second prepared baking sheet. Chop remaining almonds and any bits of salt remaining in can; sprinkle over brittle. Transfer to refrigerator and chill until set, about 1 hour and up to overnight.

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