Spiced Almond Brittle Recipes

SPICED ALMOND BRITTLE

Steps:

• Line a 15x10x1-in. pan with parchment. (Do not spray or grease.), In a large heavy saucepan, combine sugar, water, corn syrup and salt. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260° (hard-ball stage). , Stir in almonds, butter and seasonings; cook until thermometer reads 300° (hard-crack stage), stirring frequently, about 8 minutes longer., Remove from heat; stir in baking soda. (Mixture will foam.) Immediately pour onto prepared pan, spreading as thin as possible. Cool completely., Break brittle into pieces. Store between layers of waxed paper in airtight containers.

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.

SPICY NUT BRITTLE

Steps:

• 1. Combine sugar and honey in a deep 2 qt. microwave-safe dish; I use a Corning Ware casserole dish.
• 2. Cook on high 3 minutes. Stir. Cook 3 minutes more.
• 3. Stir in butter and hot sauce.
• 4. Stir in baking soda until light and foamy.
• 5. Spread lightly onto baking sheet. Cool. Break into pieces. Enjoy!
• 6. NOTE: Use any nuts, or combination, that you like.

SPICED ALMOND BUTTER CANDY

Steps:

• Line a 15x10x1-in. pan with foil and grease the foil with butter. In a large bowl, combine the almond butter, almonds, cinnamon, nutmeg, vanilla and allspice; set aside., In a large heavy saucepan, combine the sugar, corn syrup and water; cook and stir over medium heat until sugar is dissolved. Bring to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat. Immediately stir in almond butter mixture and baking soda. Spread into prepared pan. Cool completely. Break candy into pieces. Drizzle with chocolate. Let stand at room temperature until set. Store in airtight containers.

SPICY PEANUT AND BANANA CHIA BARS

Steps:

• Heat oven to 400°. Spray an 8-inch square baking pan with nonstick cooking spray. Line pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides. Lightly spray the parchment paper with nonstick cooking spray.
• Spread the oats on a rimmed baking sheet and toast them in oven until golden brown, stirring once, 8 to 10 minutes. Transfer the oats to a large bowl and add the peanuts, banana chips, chia seeds, and sesame seeds.
• In a medium bowl, combine the honey, butter, peanut butter, cayenne and salt. Microwave until the butter has melted and the peanut butter is warm, 20 to 30 seconds. Stir to combine, then pour over oat mixture and stir until the oats are completely coated. Transfer the mixture to prepared baking dish. Press the mixture firmly and evenly into the pan and smooth the surface with a spatula or knife. Refrigerate for at least two hours or overnight. Transfer to a cutting board and cut into 12 pieces.

SPICED MICROWAVE NUT BRITTLE RECIPE

Steps:

• Microwave sugar and corn syrup in large microwaveable bowl on HIGH 5 min., stirring after 3 min.
• Add nuts, pumpkin seeds, orange zest, vanilla and cinnamon; mix well. Microwave 2 min. or until golden brown.
• Add butter and baking soda; stir until butter is completely melted and mixture is well blended.
• Pour onto rimmed baking sheet; cool until firm. Break into pieces.

PUMPKIN-SPICED HONEY ALMOND BRITTLE

Steps:

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Spread the pumpkin seeds with sliced almonds onto a baking sheet and bake for 10 minutes. Take sheet out of the oven and sprinkle sesame seeds on top. Bake for another 5 minutes, then let cool for 5 minutes. Toss nuts and seeds with pumpkin spice and set aside.
• In a large skillet, mix the honey, coconut sugar, and water over medium heat. Stir until well combined. Bring to a simmer and cook until the temperature reaches 275°F on a candy thermometer (approximately 10 to 15 minutes).
• Remove the skillet from the heat, then stir in the ghee, vanilla extract, and salt. Once the ghee has fully melted, return the skillet to the heat and simmer until mixture reaches 300°F (about 5 minutes).
• Turn off the heat and mix in the toasted nuts and seeds.
• Pour the mixture onto a large baking sheet lined with parchment paper, forming a 9 x 12-inch slab. Let it cool for an hour before breaking it into pieces.