Spiced Almond Brittle Recipes

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.

SPICED ALMOND BRITTLE

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.

SPICY ALMONDS

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

CINNAMON ALMOND BRITTLE

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.

SALTED ALMOND BRITTLE

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).

FALL SALAD WITH SPICY BRITTLE

Steps:

• For the spicy brittle: Line a baking sheet with parchment paper.
• Heat the sugar, corn syrup, butter and 1/2 cup water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and continue to cook, swirling the pan occasionally to ensure it cooks evenly, until the mixture reaches 300 degrees F on a candy thermometer, about 10 minutes. While this is cooking, combine the chili powder, cumin, and cayenne in a small bowl.
• Carefully, but moving quickly, stir the almonds, walnuts, pecans, pistachios and spice mixture into the sugar syrup until the nuts are coated. Pour onto the prepared baking sheet, spreading it out as evenly as possible using the back of a spoon. Sprinkle over the sea salt. Allow to cool completely, 1 to 1 1/2 hours. When cool, break into shards.
• For the salad: Fry the bacon in a skillet until crisp. Reserve 1 tablespoon bacon fat in the skillet.
• When ready to serve, arrange the salad on a large platter in layers: escarole, radicchio, carrots, apples, onion, raisins and bacon.
• Heat the skillet with the bacon fat over medium heat. Add the vinaigrette, mustard and honey and cook, stirring, until warm. Pour the dressing over the salad. Arrange the spicy brittle shards over the top. Serve immediately.

SPICED ALMONDS

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.