Sweet Almond Brittle Recipes

Steps:

• Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process.
• Line a baking sheet with parchment.
• Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes.
• Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1 1/2 hours.
• Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Line a 9x13-inch baking dish with parchment paper.
• Bake almonds in the preheated oven until toasted and fragrant, 7 to 8 minutes. Chop almonds.
• Beat butter in a large mixing bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar, vanilla extract, lemon extract, and salt; beat until well combined, scraping sides of bowl occasionally. Stir flour, lemon zest, and 1/2 cup almonds into creamed butter mixture until dough is combined.
• Press dough evenly into the prepared baking dish. Sprinkle remaining almonds over dough, pressing lightly.
• Bake in the preheated oven until top is golden, about 20 minutes. Cool brittle in the dish on a wire rack. Sprinkle confectioners' sugar over brittle; break into chunks.

Steps:

• Combine almonds, margarine, sugar, flour and milk in a skillet; let simmer for a few minutes.
• Pour mixture into 9 x 13 x 2-inch pan, lined with foil.
• Bake at 400°F until golden brown, 10 to 15 minutes.
• Let cool on foil. When cool, peel off foil.
• Break up brittle and serve as is, or crumble over ice cream and garnish with fruit.

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the crackers in a single layer on a rimmed baking sheet so that the baking sheet is completely covered with a solid layer of crackers. Set aside.
• In a medium saucepan, melt the butter with the brown sugar and vanilla. Bring to a gentle boil over medium heat and boil until it starts to thicken, 1 to 2 minutes. Immediately pour the mixture over the crackers in an even layer. Use an offset spatula to spread the mixture all over the crackers. Bake for 5 minutes. Sprinkle the almonds all over, then let cool completely.
• When cool, break apart for a great snack.

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.

Steps:

• Lightly butter a lipped baking tray and spread the almonds over it in a thin, even layer. Put the sugar, butter, salt and 4 tbsp water into a smooth-bottomed frying pan and heat gently, stirring, until the sugar dissolves. Increase the heat and boil for about 5 mins, or until it starts to turn light golden brown. Stir every now and again as some patches will start to caramelise faster than others. Carefully tip the caramel over the nuts and leave to cool completely.
• Once cold, shatter the caramel. An easy way to get clean sharp pieces is to put the point of a sharp knife vertically onto the caramel and bash the handle with a rolling pin, like a hammer and chisel. Serve on top of the Chocolate amaretti puddings. Keep for up to 2 days in an airtight container, interleaved with non-stick paper, in a cool, dry place (not the fridge).

Steps:

• Preheat oven to 375°F Place almonds in single layer in a 15 x 10 jelly roll pan. Bake 6-9 minutes, or until golden brown. (Watch carefully after 5 minutes, the nuts go from golden to scorched in no time). Remove from oven and place nuts on a plate to cool. Set aside.
• While the almonds cool, mix the salt, cumin coriander, cayenne and 1 T. sugar in a small bowl. In a heavy 3 quart saucepan, heat vinegar and 2 cups sugar to boiling over medium heat. Continue to cook over medium heat until the mixture is a light to medium amber color, stirring occasionally. This will probably take between 10 and 15 minutes, depending on your stove and how heavy the pan is. While the sugar is cooking, spray the jelly roll pan with nonstick cooking spray. Place the jelly roll pan on a trivet or cooling rack. Keep the cooking spray out and have two forks ready for spreading the hot candy in the pan.
• When the sugar mixture is the right color, remove from heat. Stir spice mixture into sugar. Add the almonds and stir to coat evenly. Work fast- this sets up quickly. Immediately pour the mixture onto the prepared pan. Spray the forks with cooking spray and use them to spread the almond mixture into roughly a single layer in the pan.
• Cool brittle completely on jelly roll pan on a wire rack. With hands, break brittle into small pieces. Store in tightly covered jar or tin for up to two weeks.