SPICED ALMOND BRITTLE
I like sending homemade goodies to family and friends. When I couldn't decide between brittle and spiced nuts, I combined the two into one treat. One batch fills up about six gift tins.-Leslie Dixon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/4 pounds.
Number Of Ingredients 11
Steps:
- Line a 15x10x1-in. pan with parchment. (Do not spray or grease.), In a large heavy saucepan, combine sugar, water, corn syrup and salt. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260° (hard-ball stage). , Stir in almonds, butter and seasonings; cook until thermometer reads 300° (hard-crack stage), stirring frequently, about 8 minutes longer., Remove from heat; stir in baking soda. (Mixture will foam.) Immediately pour onto prepared pan, spreading as thin as possible. Cool completely., Break brittle into pieces. Store between layers of waxed paper in airtight containers.
Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
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.
SMOKED ALMOND BRITTLE
Provided by Food Network
Time 1h30m
Yield 12 ounces brittle
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F. Line a large-rimmed baking sheet with a nonstick silicone mat and lightly butter.
- In a heavy-bottom saucepan, combine the sugar, water, and corn syrup. Bring to a boil over medium heat; boil until it registers 230 degrees F on a candy thermometer, about 10 minutes. Transfer the almonds to the oven on another large-rimmed baking sheet until warmed through, but not toasted.
- When the syrup reaches 239 degrees F, stir the almonds into the syrup with 1 teaspoon salt. Continue cooking, stirring occasionally, until the syrup is 300 degrees F and a rich caramel color; immediately stir in the butter, vanilla, and baking soda.
- Pour the brittle mixture onto the prepared baking sheet, folding the border back towards the middle to distribute the heat evenly. Cool completely at room temperature and break into pieces.
HOLIDAY ALMOND BRITTLE
This Almond Brittle with four ingredients on the stove top is ready in about 30 minutes. Almonds, sugar, honey and butter are combined to make this delightful holiday treat.
Provided by Vseward Chef-V
Categories Candy
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy skillet, heat the sugar over low heat until it has melted and is slightly browned, making sure it doesn't burn.
- Add the honey and butter; simmer for 20 minutes. Stir in the nuts and cook for 10 minutes.
- Line a platter or pan with wax paper and drop tablespoonfuls of the brittle onto the paper.
- Let it harden, break into pieces and serve.
Nutrition Facts : Calories 444.3, Fat 35.5, SaturatedFat 9.1, Cholesterol 30.5, Sodium 236.7, Carbohydrate 27.8, Fiber 5.4, Sugar 21.1, Protein 10.2
CINNAMON ALMOND BRITTLE
It simply wouldn't be Christmas at our house without this old-time favorite twist on peanut brittle. No one believes how easy it is to make! -Lynette Kleinschmidt, Litchfield, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 pounds.
Number Of Ingredients 9
Steps:
- Preheat oven to 200°. Grease 2 baking sheets with 1 teaspoon butter; place in oven to warm., In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in almonds, cinnamon, salt and remaining 3 tablespoons butter; cook until thermometer reads 300° (hard-crack stage), stirring frequently and brushing sides of pan as needed., Remove from heat; stir in baking soda and vanilla. Immediately pour onto prepared pans, spreading to 1/4-in. thickness. Cool completely., Break brittle into pieces. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 142 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 111mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
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- Line a baking sheet or 15- x 10-inch jellyroll pan with aluminum foil; grease foil with butter. Set pan aside.
- Melt 3 tablespoons butter in a small skillet over medium heat. Add almonds, and cook, stirring constantly, 2 minutes. Remove from heat.
- Cook sugar and 1/4 cup water in a small heavy saucepan over medium-high heat, stirring constantly, until mixture starts to boil. (Use a small brush dipped in cold water to brush down sugar crystals that cling to sides of pan.) Boil without stirring about 10 minutes or until a candy thermometer reaches 310° (hard-crack stage). (Mixture should be golden.) Remove from heat, and stir in almond mixture and baking soda.
- Pour mixture immediately onto prepared baking sheet, spreading mixture quickly into an even layer with a metal spatula. Allow to stand 30 minutes or until hardened. Break into pieces.
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