HOW TO MAKE ALMOND BRITTLE RECIPES

ALMOND BRITTLE RECIPE | MYRECIPES

Almond Brittle Recipe | MyRecipes image

Substitute pecans, walnuts, peanuts, or pine nuts for almonds, if you prefer.

Provided by Vanessa Pruett

Total Time 45 minutes

Yield Serves 13

Number Of Ingredients 7

Ingredients

1 cup sugar
½ cup light-colored corn syrup
¾ cup coarsely chopped almonds, toasted
1 tablespoon butter
½ teaspoon vanilla extract
? teaspoon salt
1 teaspoon baking soda

Steps:

Line a jelly-roll pan with parchment paper. Combine sugar and syrup in a 2-quart glass bowl. Microwave at HIGH 3 minutes (sugar mixture will be clear and bubbly). Stir in almonds. Microwave at HIGH 3 minutes or until mixture is a light caramel color, stirring every minute. Stir in butter, vanilla, and salt. Microwave at HIGH 1 1/2 minutes or until mixture is the color of peanut butter. Add baking soda, and stir until texture is foamy. Quickly pour mixture onto prepared pan. Spread to 1/4-inch thickness. Let stand 30 minutes. Break brittle into pieces, and store in an airtight container for up to a week.

Nutrition Facts : Calories 142 calories, CarbohydrateContent 27.3 g, CholesterolContent 2 mg, FatContent 4 g, FiberContent 0.8 g, ProteinContent 1.3 g, SaturatedFatContent 0.8 g, SodiumContent 136 mg

ALMOND BRITTLE RECIPE | MYRECIPES

Almond Brittle Recipe | MyRecipes image

When making almond brittle candy, start with a heavy non-aluminum saucepan to encourage even cooking and to prevent the mixture from over-browning. Package individual bags of brittle for holiday gift-giving.

Provided by MyRecipes

Yield Makes about 1 pound

Number Of Ingredients 6

Ingredients

Butter
3 tablespoons butter or margarine
1?¼ cups whole almonds
1 cup DOMINO Granulated Sugar
¼ cup water
½ teaspoon baking soda

Steps:

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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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.

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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.

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