Milk Chocolate Almond Brickle Recipes

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:

• SPRINKLE nuts over bottom of well-greased 13 x 9-inch baking pan.
• MELT butter in medium, heavy-duty saucepan over medium heat. Stir in sugar. Bring to a boil, stirring constantly. Boil, stirring constantly, for 7 minutes. Pour hot mixture over nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand for 5 minutes or until morsels are shiny and soft; spread evenly.
• CHILL for about 20 minutes. Break into bite-size pieces.

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:

• Line a 13 x 9 x 2-inch baking pan with foil so edges of foil are above ends of pan. In a heavy 2-quart saucepan over low heat, melt 1 cup butter. Stir in sugar, water and corn syrup. Stir gently until sugar dissolves. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Increase heat to medium and, without stirring, cook until temperature reaches 300° or hard crack stage (forms hard, brittle threads that break) and mixture is a light caramel brown. Remove from heat.Stir in coarsely chopped almonds and pour into pan. Cool for 10 minutes or until mixture is firm enough to hold its shape. Remove from pan by lifting foil and place on a wire rack cool completely. Peel off foil.Spread one side of candy with half of the melted chocolate and sprinkle with half of the finely chopped almonds, lightly pressing nuts into chocolate. Cover with waxed paper invert and repeat with remaining chocolate and remaining finely chopped nuts. Cool at room temperature for 1 hour. Chill until set. Break into pieces. Cover tightly and store in the refrigerator.High Altitude Adjustments: Since water boils and evaporates at a lower temperature than at sea level which affects the concentration of the candy mixture, use a good quality confectionery thermometer. Test your thermometer each time you intend to use it. Immerse the bulb in a saucepan of water, bring to a boil and boil for several minutes. If the temperature reads more or less than 212° F, you will have to adjust the cooking temperature up or down by that much. For example, if the temperature of the boiling water is 206° F, you will have to reduce the temperatures called for in your recipes by 6°.

Steps:

• Cream butter and sugars; add eggs and vanilla.
• Combine dry ingredients and mix into butter/sugar mixture.
• Stir in toffee bits.
• Drop by teaspoon onto parchment-lined baking sheet.
• Bake at 350° for 10 minutes or until firm (do not brown).
• Cool on a rack and make little cookie sandwiches with the frosting.
• FROSTING-.
• Cream butter and add sugar and vanilla.
• Add milk to reach spreading consistency.

Steps:

• In a large bowl, combine the first six ingredients.
• In a microwave or heavy saucepan, melt chips and oil, stir until smooth.
• Pour over popcorn mixture and toss to coat.
• Immediately spread onto two baking sheets.
• let stand until dry, about 2 hours.
• store in an airtight container.
• Cooking time is cooling time.

Steps:

• Butter a large baking sheet and a metal spatula.
• In a heavy 5-6 quart saucepan combine water, sugar, and corn syrup and bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil syrup, without stirring, until it registers 310°F. on a candy thermometer.
• Remove pan from heat (syrup will be very hot). Carefully add baking soda and salt and, working quickly, stir until syrup foams and thickens. Stir in almonds and pour mixture onto prepare baking sheet, spreading with prepared spatula.
• Cool brittle 5 minutes and sprinkle chocolate evenly over it. Let chocolate melt, about 5 minutes, and spread it with a clean spatula. Chill brittle on baking sheet until chocolate hardens. Loosen brittle with a clean spatula from baking sheet and, holding brittle underneath with palms of hands to avoid smearing chocolate, drop from height of a few inches onto work surface to break into pieces. Transfer brittle, separating it with layers of wax paper, to airtight container. Brittle keeps, covered and chilled, 2 weeks.