Almond Brickle Recipes

CHOCOLATE ALMOND BRICKLE

Steps:

• Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan.
• Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.
• Pour the hot mixture over the nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand until morsels melt and become shiny and soft, about 5 minutes. Spread evenly.
• Refrigerate for about 20 minutes. Break into bite-size pieces.

RITZ CHIPS AND ALMONDS BRICKLE

Steps:

• Spray/oil 2 jelly roll pans. Spread out chips. Pour almonds over chips. Bring butter, syrup and sugar to a boil. Cook 1 minute longer. Pour over chips/nuts. Bake 45-60 minutes at 250º. Stir every 15 minutes. Let cool.

ALMOND BRICKLE COFFEE CAKE

Steps:

• Preheat oven to 350ºF.
• Grease & flour a 9" round cake pan; set aside.
• Combine sugar, butter, eggs, almond extract, and vanilla extract in a large mixing bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add flour, sour cream, baking powder, baking soda,and salt; mix well.
• Spread half of the batter in the prepared cake pan.
• Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over batter.
• Layer on the remaining batter.
• Sprinkle remaining almonds and toffee bits over batter.
• Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely.
• TO GLAZE:
• Stir together the powdered sugar, almond extract, and milk in a small bowl.
• Drizzle over the cooled cake.

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.

SALTINE CRACKER BRICKLE

Steps:

• Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
• Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.

CHOCOLATE-COVERED ALMOND BUTTER BRICKLE

Steps:

• Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture., In a large heavy saucepan, combine sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer. , Remove from heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-in. thickness., Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate 1 hour or until chocolate is set. , Break candy into pieces. Store between layers of waxed paper in an airtight container.