ALMOND TOFFEE
I love this almond toffee recipe because it makes me look like an expert candy maker...it's so easy! This candy graces our table from Thanksgiving through the New Year. -Janice Sage, Garretson, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 pound.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.
Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
SALTED ALMOND BRITTLE
A surprising topping for desserts - makes them that little bit extra special. Also delicious dipped in chocolate
Provided by Jane Hornby
Categories Dessert, Treat
Time 12m
Number Of Ingredients 4
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).
Nutrition Facts : Calories 178 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.42 milligram of sodium
ALMOND BRITTLE
Hubby's first-ever attempt at a from-scratch recipe was a huge success!
Provided by Aleasha Wales Shelnutt
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 13.3 g, Cholesterol 24.4 mg, Fat 16.4 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 6.4 g, Sodium 65.9 mg, Sugar 10.9 g
BEST TOFFEE EVER - SUPER EASY
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Provided by FUNKYSEAMONKEY
Categories Desserts Candy Recipes Toffee Recipes
Time 1h20m
Yield 32
Number Of Ingredients 5
Steps:
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g
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.
CHOCOLATE-COVERED ALMOND TOFFEE BARS
Provided by Food Network
Categories dessert
Time 3h25m
Yield 1 (2-pound) block, 10 by 13 inches
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat oven to 375 degrees F.
- Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
- Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
- Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
- Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
- While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
- When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
- Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.
SMOKED ALMOND TOFFEE BRITTLE
Top off pastry chef Mindy Segal's mouthwatering Banana Brioche Monkey Bread with this crunchy toffee brittle.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Line two rimmed baking sheets with a nonstick baking mat. Spray baking mat and baking sheet with nonstick cooking spray; set aside.
- Melt butter in a large, heavy-bottomed saucepan. Add sugar, corn syrup, salt, vanilla, and 1 tablespoon water; stir to combine. Cook, stirring constantly, until mixture becomes amber in color, 3 to 4 minutes. Pour onto one of the prepared baking sheets and let set.
- Meanwhile, chop half of the almonds; set aside. Melt chocolate in a large, heat-proof bowl set over (but not touching) simmering water. Remove from heat.
- Remove toffee from baking sheet and chop. Add to bowl with melted chocolate along with chopped almonds; stir to combine. Evenly spread mixture onto second prepared baking sheet. Chop remaining almonds and any bits of salt remaining in can; sprinkle over brittle. Transfer to refrigerator and chill until set, about 1 hour and up to overnight.
ALMOND BRICKLE- EASY
Yummy! This is my all-time favorite homemade candy. I love the combination of buttery toffee with nuts and chocolate! It's REALLY EASY to make- you don't even need a candy thermometer for this one. Sometimes I use pecans instead of almonds and I love it that way, too. Feel free to substitute your favorite nut for the almonds- just chop them up small.
Provided by Realtor by day
Categories Candy
Time 7m
Yield 1 pan, 1 serving(s)
Number Of Ingredients 4
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.
ALMOND BRITTLE BAR COOKIES
Make and share this Almond Brittle Bar Cookies recipe from Food.com.
Provided by Vseward Chef-V
Categories Bar Cookie
Time 47m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Spray an 8-inch square baking pan with vegetable cooking spray.
- Mix together flour, baking soda, and salt.
- Beat together butter and sugar at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla.
- Stir flour mixture into butter mixture until just combined. Fold in toffee bars, nuts, and chocolate morsels. Using a rubber spatula, spread mixture evenly in prepared pan.
- Bake cookies until a toothpick inserted in center comes out clean and top is lightly browned, 20 to 25 minutes.
- To prepare topping, immediately sprinkle chocolate morsels over top of warm cookies. Return cookies to oven. Bake just until chocolate has melted, 2 minutes.
- Spread melted chocolate evenly over cookies. Sprinkle with nuts. Transfer pan to a wire rack to cool completely. Cut into bars.
Nutrition Facts : Calories 315, Fat 18.2, SaturatedFat 9, Cholesterol 44.1, Sodium 210.3, Carbohydrate 34.5, Fiber 2.4, Sugar 21.7, Protein 4.5
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