Chocolate Almond Apricot Brittle Recipes

Steps:

• Grease a rimmed baking sheet with vegetable oil. Toss together the almonds, chocolate chips, orange zest and cherries in a small bowl, then spread them out in an even layer covering the entire baking sheet.
• In a medium saucepan, stir together the sugar and 1/2 cup water. Cook over medium-high heat, stirring until sugar dissolves. Once the sugar has dissolved, stop stirring; instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the baking sheet. (Be careful not to move the baking sheet at this point; it will be very hot.) Let cool for at least 2 hours.
• Break the brittle into pieces and place in bags for hungry trick-or-treaters.

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.

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.

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.

Steps:

• Heat oven to 375°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes.
• Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base.
• Bake 20 to 25 minutes or until set. Cool 30 minutes.
• Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Steps:

• In a 1 1/2 quart microwavable bowl,combine sugar,corn syrup and salt.
• Mix well.
• Microwave on high for 4 minutes.
• Stir in almonds,microwave on high for 4 minutes.
• Add the butter and vanilla,microwave on high for 1 and 1/2 minutes.
• Stir in baking soda.
• AS sson as mixture foams,quickly pour onto a greased metal baking sheet.
• Cool completely.
• Break into 2 inch pieces.
• Melt chocolate in a double boiler or microwave.
• Dip one side of brittle in chocolate and place on waxed paper to harden.

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.

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.

Steps:

• Bring the water to a boil in a large, heavy saucepan over moderate heat.
• Stir in the sugar and corn syrup until dissolved.
• Cook to the hard-ball stage (250F, 121C) and add the almonds and salt.
• Cook, stirring occasionally, to the hard-crack stage (300F, 150C).
• Remove from the heat and stir in the butter, vanilla, and baking soda.
• Pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula, making it as thin as possible while it is still hot.
• Cool to room temperature and break into pieces.
• Store in an airtight container.

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.