ALMOND CRANBERRY BRITTLE
A great twist on traditional nut brittles...very buttery with the addition of dried cranberries!
Provided by SUEJACKSON
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 30
Number Of Ingredients 7
Steps:
- Line baking sheets with aluminum foil.
- Combine sugar, corn syrup, and water in a 3-quart saucepan over medium heat; cook and stir until sugar dissolves and mixture begins to boil, 5 to 10 minutes. Stir in butter; cook, stirring frequently, until mixture is thick and syrupy and a candy thermometer inserted into the center of the syrup, not touching the bottom, reads 230 degrees F (110 degrees C), 10 to 15 minutes.
- Mix almonds and cranberries into the sugar mixture; cook and stir until temperature reaches soft-crack stage at 280 degrees F (138 degrees C), 10 to 15 minutes. Stir constantly until mixture reaches hard-crack stage at 305 degrees F (152 degrees C), 10 to 15 minutes. Remove from heat.
- Quickly stir baking soda into brittle mixture until fully incorporated. Pour brittle onto the prepared baking sheet.
- Stretch candy out by lifting and pulling from the edges using forks as the candy cools. Cool completely before breaking into pieces.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 26.3 g, Cholesterol 16.3 mg, Fat 9.3 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 92.5 mg, Sugar 19.2 g
CHOCOLATE-ALMOND BRITTLE
Make the crunchy candy with toasted chopped almonds and cocoa powder.
Provided by Food Network Kitchen
Time 1h
Yield 24 servings
Number Of Ingredients 6
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.
POT ROAST WITH CRANBERRY SAUCE
My friends rave about the different taste the cranberry sauce gives to this roast, and I couldn't agree more. I've made the sauce ahead of time and frozen it, which saves preparation time on a busy schedule.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Combine the flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add the broth, onion, cinnamon and cloves. Cover and simmer for 2-1/2 hours or until the meat is tender. , Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes. , Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes. , Remove roast and keep warm. Skim fat from pan juices, reserving 2 cups. Stir vinegar and reserved pan juices into the cranberry sauce. Slice roast; serve with cranberry sauce.
Nutrition Facts :
ALMOND BRITTLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h25m
Yield 4 to 8 servings
Number Of Ingredients 5
Steps:
- Spread the oil over a baking sheet. Spread almonds evenly over the surface of the sheet. In a medium heavy bottomed saucepan, stir the sugar and cream of tartar into the water over low heat until dissolved. When the sugar is dissolved, increase the heat to medium and stop stirring. Bring to a boil and allow temperature, as measured with a candy thermometer, to 300 degrees F (hard crack stage). Immediately pour the syrup over the almonds and allow to cool and harden completely. Break into pieces to serve.
NUT BRITTLE
Provided by Food Network Kitchen
Categories dessert
Time 19m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon.
- Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks.
CROCCANTE: ALMOND BRITTLE
Steps:
- In a saucepan, add the sugar and cook on high heat. Continue to stir until the sugar begins to sweat and liquify. Add a bit of water to help, if necessary. Continue to cook until the sugar turns into a deep rich brown color.
- Add the almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated. Remove the almonds from the heat and quickly pour and spread the hot almond-sugar mixture onto a buttered cookie sheet to the desired thickness.
- Let cool for 30 minutes before breaking it into smaller pieces.
CRANBERRY ALMOND SAUCE
This is a recipe my grandmother used to make and keep on hand. She said she used it to "fancy-up" things. Very versatile and can be used in many ways. Chilling time is not included in the prep or cooking time.
Provided by Lynette !
Categories Fruit Sauces
Time 25m
Number Of Ingredients 7
Steps:
- 1. Combine the sugar and water in a large saucepan; stir well. Bring to a boil over medium heat (do not stir); boil, uncovered for 5 minutes.
- 2. Stir in the cranberries. Cook for 5 to 8 minutes, stirring occasionally, or until the cranberry skins pop. Remove from the heat; stir in apricot preserves and the lemon juice.
- 3. Cover and chill until cool. Stir in the almonds just before serving. Serve over pound cake, ice cream, cooked turkey or pork.
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