Chocolate Dipped Nut Brittle With Sea Salt Recipes

CHOCOLATE-DIPPED NUT BRITTLE WITH SEA SALT

Steps:

• Preheat oven to 350°F Spread all the nuts on ungreased baking sheet and bake until toasted, about 10 minutes, stirring once. Let nuts cool completely.
• Line a shallow rimmed 15 1/2" x 10" baking sheet with parchment paper and grease lightly with butter. In a small bowl, place butter, vanilla and baking soda (no need to blend); set aside.
• In a heavy-bottomed saucepan over high heat, bring sugar, corn syrup and 1/3 cup water to a boil, uncovered. While sugar cooks, brush down the sides of the pan with cool water. Boil sugar over high heat until it turns a light amber colour, about 12 minutes. Remove from heat and quickly stir in butter, vanilla and baking soda with a wooden spoon (the baking soda will make it foamy). Stir in nuts until coated and spoon mixture onto prepared baking tray. Spread brittle as thinlly as possible with a greased rubber spatula, as thinly as possible. Let brittle cool completely at room temperature.
• Melt chocolate chips in microwave on MEDIUM, stirring every 10 seconds, until melted. Crack brittle into desired serving pieces and dip halfway into melted chocolate and place back onto greased parchment-lined baking tray. Sprinkle lightly with sea salt and allow chocolate to set.

CHOCOLATE GANACHE & SALTED CARAMEL BRITTLE

Steps:

• For the ganache, put the chocolate into a large bowl. Heat the cream in a pan until just boiling, then pour it over the chocolate. Leave for 5 mins, then stir until smooth. Put the ganache to one side to thicken and cool, then chill until needed.
• For the caramel sauce, heat the sugar and butter in a pan until the sugar has dissolved and the butter has melted. Add the cream, bring to the boil, then remove from the heat and leave to cool.
• For the brittle, line a baking tray with baking parchment, then put the sugar and 4 tbsp of water in a heavy-based frying pan and heat, without stirring, until golden brown. Stir through the nuts, and pour (in a thin layer) over the parchment. Sprinkle with ½ tsp flaky sea salt and leave to set.
• To serve, drizzle each plate with sauce, heat a large spoon in a cup of hot water, then scoop out a curl of chocolate ganache for each plate. Break the brittle into shards and push a piece into each scoop. Sprinkle with crumbled brittle and add a pinch of sea salt.

CHOCOLATE PEANUT BRITTLE

Steps:

• Grease a 15x10x1-in. pan and a metal spatula; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot)., Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container.

CHOCOLATE ALMOND BRITTLE

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.