Almond Brittle And Pecan Brittle Recipes

ALMOND BRITTLE AND PECAN BRITTLE

Steps:

• 1. ALMOND BRITTLE: Have almonds warm in a 200 degree oven in large baking dish. Combine sugar and karo syrup in large iron skillet or other heavy skillet over MEDIUM HEAT. Stir with wooden spoon until disolved.
• 2. Add Almonds and salt.
• 3. Stir constantly until mixture on sides of skillet starts to turn yellow. Add butter and stir. Turn off heat, add soda quickly, it will foam, stir real fast.
• 4. Turn immediately onto well greased, warm cookie sheet. Spread quickly. When cool, break into pieces.
• 5. PECAN BRITTLE: Butter a 10x15 inch pan; set aside. Preheat oven to 200 degrees F.Place pecans in a 9x13 inch baking pan, keep warm in oven until candy is cooking.
• 6. In heavy two quart sauce pan combine heavy cream,corn syrup,water, and sugar. Heat over med/ high heat stirring constantly until mixture comes to a boil. Continue cooking until hard cracked stage is reached, 300 degrees on candy thermometer. Stir in butter and continue cooking syrup to 285 degrees on candy thermometer, or soft crack stage.
• 7. Remove from heat, stir in salt,soda, and vanilla. Add warm pecans and stir until pecans are well coated. Pour on to buttered baking dish and spread quickly, allow to cool completely. Should make 30 pieces. Store in air tight container.
• 8. ** THESE BRITTLES ARE NICE TO MAKE AHEAD AND HAVE ON HAND, THEY CAN ACT AS A FILL IN ON ANY TRAY OR MIX UP AND SERVE ALONE IN CANDY TRAY WITH OTHER COLORFUL CANDIES AND CHOCOLATES.

PECAN BRITTLE

Steps:

• Line a rimmed baking sheet with a silicone mat. Mix together baking soda, 1 teaspoon water, and vanilla in a small bowl; set aside.
• Mix together sugar, 1 cup water, and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 25 minutes.
• Stir in pecans and butter. Heat to 300 degrees F (149 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 13 minutes. Immediately remove from the heat and stir in reserved baking soda mixture, until candy is light and foamy.
• Pour mixture onto the prepared baking sheet and allow to cool until hardened, 1 to 2 hours. Break into pieces.

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.

ALMOND-PECAN BRITTLE

Steps:

• Place almonds and pecans on a baking tray and bake at 180 degrees C for 5 minutes or until golden. Set aside to cool.
• Place sugar, brown sugar, golden syrup and water in a heavy-based sauce pan and cook over medium heat, stirring until sugar dissolves.
• Add butter, bring to the boil and boil, without stirring, until mixture reaches hard crack stage (when the syrup is dropped into iced water it separates into threads which become hard and brittle) or 150 C on a sugar thermometer.
• Stir in bicarbonate of soda and toasted nuts.
• Pour into a lightly oiled 23 cm cake tin.
• When almost set, cut into squares.

ALMOND CRANBERRY BRITTLE

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.

ALMOND BRITTLE

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.

CHOCOLATE ALMOND BRITTLE RECIPE - (4.2/5)

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.