Almond Brickle Recipes

Steps:

• Cook butter and sugar in a skillet over medium heat until sugar has completely melted, about 2 or 3 minutes, stirring constantly.
• Add almonds and continue cooking and stirring for another 2 or 3 minutes, just until the almonds begin to brown around the edges.
• Pour mixture into a well greased (butter) 13x9 pan.
• Sprinkle the chocolate chips evenly over hot mixture. Wait a minute or two until they are soft and melting and spread them evenly over the top. Chill until firm, break into pieces and hide it from everyone so you can have it all for you!
• NOTE: This stuff is really good broken up as a topping for homemade vanilla ice cream and on top of cakes or in the filling between layers.

Steps:

• Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan.
• Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.
• Pour the hot mixture over the nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand until morsels melt and become shiny and soft, about 5 minutes. Spread evenly.
• Refrigerate for about 20 minutes. Break into bite-size pieces.

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.

Steps:

• Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture., In a large heavy saucepan, combine sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer. , Remove from heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-in. thickness., Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate 1 hour or until chocolate is set. , Break candy into pieces. Store between layers of waxed paper in an airtight container.

Steps:

• Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
• Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.

Steps:

• In a bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers.

Steps:

• Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan.
• Combine sugar, butter, eggs and almond extract in large bowl. Beat at medium speed until well mixed.
• Add flour, sour cream, baking powder & soda and salt. Continue beating until well mixed.
• Spread half the batter into prepared pan and sprinkle all the chopped apricots over batter.
• Sprinkle 2 tablespoons toasted almonds and 2 tablespoons toffee bits over apricots.
• Spread remaining batter over filling then sprinkle with remaining almonds and toffee bits.
• Bake for 30 to 40 minutes. Cool 10 minutes then remove from pan and cool completely.
• Stir together glaze ingredients in small bowl. Drizzle over cooled coffee cake.