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 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.
CHOCOLATE ALMOND BRITTLE
I found this on Recipe Goldmine and think it will be a nice cooking project for my 9-year old daughter. Prep time does not include cool time. **Make sure your sugar is "cane" sugar and not "beet" sugar. Beet sugar will separate near the end of the process and ruin the brittle.
Provided by Cook4_6
Categories Candy
Time 27m
Yield 48 serving(s)
Number Of Ingredients 4
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.
CHOCOLATE-ALMOND-CHERRY BRITTLE
Provided by Giada De Laurentiis
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
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.
WARM CHOCOLATE CAKE WITH CHOCOLATE ALMOND BRITTLE
At the Markham in New York, this cake is served with toasted almond ice cream.
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Line 13 x 9 x 2-inch baking pan with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Pour chocolate into prepared pan; spread evenly. Sprinkle almonds over chocolate. Refrigerate until chocolate sets, about 30 minutes. Break brittle into irregular shapes. (Brittle can be prepared 1 day ahead. Cover tightly and refrigerate.)
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment. Wrap outside of pan with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Set aside to cool.
- Using electric mixer, beat butter and 1/3 cup sugar in large bowl to blend. Mix in cornstarch, espresso powder and salt. Beat in egg yolks, 1 at a time. Mix in melted chocolate. Using clean dry beaters, beat egg whites in another large bowl with 1/3 cup sugar until stiff but not dry. Fold whites into chocolate mixture in 2 additions. Transfer to prepared pan.
- Bake cake until set and tester inserted into center comes out with moist crumbs attached, about 50 minutes. Cool cake completely on rack (cake may fall and appear cracked). Refrigerate until well chilled, about 4 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Preheat oven to 300°F. Bake cake uncovered just until warm, about 20 minutes. Cut around cake to loosen. Release pan sides. Cut warm cake into wedges. Garnish cake with pieces of brittle and serve.
CHOCOLATE ALMOND BRITTLE
Make and share this Chocolate Almond Brittle recipe from Food.com.
Provided by Divinemom5
Categories Candy
Yield 1 pound
Number Of Ingredients 8
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.
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