BITTERSWEET CHOCOLATE AND CAROB GANACHE TART WITH MALTED CANDY BRITTLE
The combination of crumbly cookie crust, chocolate filling, and crunchy brittle is reminiscent of a candy bar. The smooth, rich filling is a blend of bittersweet chocolate and carob, which is made from the pods of the carob tree. The addition of carob cuts the richness of the chocolate and adds an appealing earthy flavor.
Provided by Elizabeth Falkner
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Whisk flour, sugar, and 1 teaspoon coarse salt in large bowl to blend. Add butter and rub in with fingertips until coarse meal forms. Stir cream and egg yolk in small bowl until blended; drizzle over flour mixture. Stir until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
- Roll out dough on floured surface to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in and press, forming double-thick sides. Pierce bottom of crust with fork; chill 30 minutes.
- Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake until sides of crust are set, about 20 minutes. Remove foil with beans and bake until crust is golden brown, 12 to 15 minutes longer. Cool crust completely.
- Combine bittersweet chocolate and carob in medium bowl. Bring cream to simmer in heavy medium saucepan over medium heat. Pour cream over chips; let stand 1 minute. Stir until melted and smooth. Add butter and vanilla; stir to blend. Pour filling into cooled crust. Chill uncovered until firm, at least 4 hours. Chop brittle into rough 1/2-inch pieces. DO AHEAD: Can be made 1 day ahead. Cover brittle, cover tart, and keep chilled. Bring to room temperature before continuing.
- Remove tart from pan. Scatter brittle over tart and serve.
- Carob chips are similar to chocolate chips. They are available at some supermarkets and at specialty foods stores and natural foods stores.
MOM'S BEST PEANUT BRITTLE
This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.
Provided by Amanda
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Grease a large cookie sheet. Set aside.
- In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
- Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 22.3 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 132.2 mg, Sugar 15.6 g
MALTED CANDY BRITTLE
Provided by Elizabeth Falkner
Categories Dessert Bake Valentine's Day Kid-Friendly Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 8 ounces
Number Of Ingredients 8
Steps:
- Line large baking sheet with parchment paper; spray parchment with nonstick spray. Combine malt powder, baking soda, and coarse salt in small bowl. Combine sugar, 1/4 cup water, and cream of tartar in heavy medium saucepan. Stir over low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil until syrup is dark amber, swirling pan occasionally, about 8 minutes. Turn off heat. Add butter, then quickly add malt mixture; whisk to blend.
- Pour mixture onto prepared sheet. Tilt sheet to spread mixture evenly. Cool completely. Break brittle into large chunks. Store brittle in airtight container at room temperature up to 1 week.
THE BEST CHOCOLATE MALTED
Steps:
- Warm Glossy Chocolate Sauce:
- In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
- Combine all the ingredients in a blender and blend until smooth.
SALTED CARAMEL NUT BRITTLE
This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 33m
Yield 24
Number Of Ingredients 9
Steps:
- Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
- Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
- Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
- Set baking pan on a wire rack. Cool completely and break into large pieces to serve.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 10.4 g, Cholesterol 20.3 mg, Fat 10.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 5.3 g, Sodium 67.6 mg, Sugar 8.8 g
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13 EASY BRITTLE CANDY RECIPES TO MAKE AT HOME
From insanelygoodrecipes.com
5/5 (1)Published Apr 21, 2022Category Desserts, Recipe Roundup
- Peanut Brittle. This brittle is the most classic candy on this list! Peanut brittle is sweet, crunchy, buttery, and widely known. For this recipe, you need just seven ingredients and the stovetop.
- Chocolate Almond Brittle. You’ll love the rich flavor of this brittle. It has a sweet and buttery flavor like almond toffee, yet it’s so easy to make.
- Easy Chocolate Bark. Who can resist crunchy chocolate bark? Bark is a great variation of candy brittle. Rather than a sugary base, bark is made with chocolate, of course.
- Microwave Chocolate Peanut Brittle. Microwaves are a game-changer for putting together treats in a pinch. There’s no sense in slaving over the stove when you can pop your brittle in the microwave.
- Butter Toffee Brittle. I often crave toffee, but I don’t want to face such a great expense. This toffee brittle is an excellent substitution for those cravings.
- Salted Nut Brittle. You’ll notice how excellent cashews are in brittle recipes. They’re creamy, buttery, and irresistible when coated in brittle candy.
- Sea Salted Pumpkin Pecan Brittle. Kudos to you if you can resist the pumpkin spice craze. You might not be able to after trying this brittle recipe. You get that delicious fall flavor by using pumpkin spice in the brittle.
- Easy Almond Brittle. Almond cookies are one sweet treat that I have a hard time saying no to! This brittle has that same flavor and crunch with no flour.
- Cashew Brittle. Delicious desserts don’t have to be a labor of love. This cashew brittle serves as evidence to make easy sweets. Who can resist crunchy brittle bursting with creamy cashew flavor?
- Macadamia Nut Brittle. Macadamia nuts are a delicious addition to any brittle candy. The result is a treat that’s crunchy, sweet, and creamy all in one pan.
BITTERSWEET CHOCOLATE AND CAROB GANACHE TART WITH …
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5/5 (1)Servings 10-12
- Whisk flour, sugar, and 1 teaspoon coarse salt in large bowl to blend. Add butter and rub in with fingertips until coarse meal forms. Stir cream and egg yolk in small bowl until blended; drizzle over flour mixture. Stir until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
- Roll out dough on floured surface to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in and press, forming double-thick sides. Pierce bottom of crust with fork; chill 30 minutes.
- Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake until sides of crust are set, about 20 minutes. Remove foil with beans and bake until crust is golden brown, 12 to 15 minutes longer. Cool crust completely.
- Combine bittersweet chocolate and carob in medium bowl. Bring cream to simmer in heavy medium saucepan over medium heat. Pour cream over chips; let stand 1 minute. Stir until melted and smooth. Add butter and vanilla; stir to blend. Pour filling into cooled crust. Chill uncovered until firm, at least 4 hours. Chop brittle into rough 1/2-inch pieces. DO AHEAD Can be made 1 day ahead. Cover brittle, cover tart, and keep chilled. Bring to room temperature before continuing.
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