Best 6 Almond Brittle And Pecan Brittle Recipes

ALMOND-PECAN BRITTLE

Steps:

• Place almonds and pecans on a baking tray and bake at 180 degrees C for 5 minutes or until golden. Set aside to cool.
• Place sugar, brown sugar, golden syrup and water in a heavy-based sauce pan and cook over medium heat, stirring until sugar dissolves.
• Add butter, bring to the boil and boil, without stirring, until mixture reaches hard crack stage (when the syrup is dropped into iced water it separates into threads which become hard and brittle) or 150 C on a sugar thermometer.
• Stir in bicarbonate of soda and toasted nuts.
• Pour into a lightly oiled 23 cm cake tin.
• When almost set, cut into squares.

ALMOND BRITTLE AND PECAN BRITTLE

Steps:

• 1. ALMOND BRITTLE: Have almonds warm in a 200 degree oven in large baking dish. Combine sugar and karo syrup in large iron skillet or other heavy skillet over MEDIUM HEAT. Stir with wooden spoon until disolved.
• 2. Add Almonds and salt.
• 3. Stir constantly until mixture on sides of skillet starts to turn yellow. Add butter and stir. Turn off heat, add soda quickly, it will foam, stir real fast.
• 4. Turn immediately onto well greased, warm cookie sheet. Spread quickly. When cool, break into pieces.
• 5. PECAN BRITTLE: Butter a 10x15 inch pan; set aside. Preheat oven to 200 degrees F.Place pecans in a 9x13 inch baking pan, keep warm in oven until candy is cooking.
• 6. In heavy two quart sauce pan combine heavy cream,corn syrup,water, and sugar. Heat over med/ high heat stirring constantly until mixture comes to a boil. Continue cooking until hard cracked stage is reached, 300 degrees on candy thermometer. Stir in butter and continue cooking syrup to 285 degrees on candy thermometer, or soft crack stage.
• 7. Remove from heat, stir in salt,soda, and vanilla. Add warm pecans and stir until pecans are well coated. Pour on to buttered baking dish and spread quickly, allow to cool completely. Should make 30 pieces. Store in air tight container.
• 8. ** THESE BRITTLES ARE NICE TO MAKE AHEAD AND HAVE ON HAND, THEY CAN ACT AS A FILL IN ON ANY TRAY OR MIX UP AND SERVE ALONE IN CANDY TRAY WITH OTHER COLORFUL CANDIES AND CHOCOLATES.

CINNAMON ALMOND BRITTLE

Steps:

• 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.

PECAN BRITTLE

Steps:

• Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. , In a 2-qt. microwave-safe glass dish, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes or until a candy thermometer reads 238° (soft-ball stage). , Add pecans. Microwave for 4 minutes or until a candy thermometer reads 300° (hard-crack stage). Mixture will be very hot. Vigorously stir in the baking soda, vanilla and remaining butter until blended. , Quickly pour into prepared pan; spread with a metal spatula as thin as possible. Cool completely; break into pieces. Store in an airtight container with waxed paper between layers.

ALMOND BRITTLE

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.

PECAN BRITTLE

Steps:

• Cook first 3 ingredients in a medium size heavy saucepan over medium heat, stirring constantly, until mixture starts to boil.
• Boil without stirring 5 minutes or until a candy thermometer reaches 310 degrees.
• Add pecans, and cook 2 - 3 more minutes or to 280°F (mixture should be golden brown).
• Remove from heat, and stir in butter and remaining ingredients.
• Pour mixture onto a metal surface or onto a shallow pan.
• Allow to stand 5 minutes or until hardened.
• Break into pieces.
• * If you'd like you can also add popcorn.
• Prepare brittle as directed.
• Stir in 1 cup popped popcorn before pouring into pan.