Are you searching for a delightful and irresistible treat that combines the creaminess of milk chocolate with the satisfying crunch of almond brickle? Look no further! This comprehensive guide will unveil the secrets of creating the ultimate milk chocolate almond brickle recipe. Get ready to tantalize your taste buds as we embark on a culinary journey to discover the perfect balance of flavors and textures that will make this dessert a showstopper at any gathering.
Here are our top 9 tried and tested recipes!
CHOCOLATE ALMOND BRICKLE
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 4
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.
MILK CHOCOLATE ALMOND BRICKLE
A sweet layer of chocolate covers this simple almond candy for a delicious treat any time of the year.
Provided by Allrecipes Member
Time 45m
Yield 50
Number Of Ingredients 4
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.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 9.1 g, Cholesterol 11.3 mg, Fat 7.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 32.8 mg, Sugar 7.9 g
ALMOND BRICKLE
Number Of Ingredients 7
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°.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE ALMOND BRITTLE
Here in Kern County, there are thousands of acres of almond orchards. I like to experiment with recipes—always trying to come up with something new. This candy is the result of altering, adding and a lot of taste testing (somebody had to do it!). I think it turned out rather well. —Pat Parsons, Bakersfield, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1 pound.
Number Of Ingredients 8
Steps:
- Grease a 15x10x1-in. metal baking pan; set aside. In a 1-1/2-qt. microwave-safe bowl, combine the sugar, corn syrup and salt. Microwave, uncovered, on high for 2-1/2 minutes. Stir in almonds; cook on high for 2-1/2 minutes. Add the butter and vanilla; cook on high for 1 minute., Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-in. pieces. , Melt chocolate coating in a microwave. Dip 1 side of brittle int chocolate and place on waxed paper to harden. Store in an airtight container.
Nutrition Facts : Calories 483 calories, Fat 22g fat (12g saturated fat), Cholesterol 4mg cholesterol, Sodium 313mg sodium, Carbohydrate 73g carbohydrate (62g sugars, Fiber 3g fiber), Protein 4g protein.
ALMOND BRICKLE
Number Of Ingredients 7
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°.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE-COVERED ALMOND BRITTLE
Categories Candy Chocolate Dessert Quick & Easy Almond Winter Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 1/2 pounds
Number Of Ingredients 7
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.
OMG CHOCOLATE AND ALMOND CLUSTERS COPYCAT RECIPE
Make and share this OMG Chocolate and Almond Clusters Copycat Recipe recipe from Food.com.
Provided by TobyGoode
Categories Dessert
Time 12m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Line a cookie pan with aluminum foil, and spray lightly with a vegetable oil cooking spray.
- Put the almonds on a cutting board and cut the slivers into halves or thirds. Place in a 2 cup or larger bowl.
- Put the General Mills Golden Grahams Cereal in the bowl with the almonds. Stir in the Heat English Toffee Bits (also called Heath Bits 'O Brickle Toffee Bits}.
- Place the chocolate chips in a 2 quart microwave safe bowl, melt in a microwave oven using 50% power, stirring every 30 seconds until fully melted.
- Gently mix the cereal mixture into the melted chocolate chips, trying not to break up the cereal squares.
- Spoon mixture onto the tin foil in the cookie pan a tablespoon at a time and chill in the refrigerator until set (usually sets in 30 minutes in the refrigerator, but that might vary depending on the brand of chocolate you use). When set, lift clusters from the tin foil and peel it away. OR - Spread the mixture evenly over the tin foil in the cookie pan into a ½ to ¾ inch layer, chill in the refrigerator until set, then remove the layer from the pan and break into about 2 inch-square pieces.
- Store in a re-sealable container.
- Note, Graham crackers can be used instead of the General Mills Golden Graham Cereal. Use four graham cracker squares, breaking them into 1/2 to 3/4 inch pieces. Add both the pieces and the crumbs to the almonds in the bowl. The cereal is more like the original candy, but the graham crackers are also good.
Nutrition Facts : Calories 158.5, Fat 8.7, SaturatedFat 4.1, Cholesterol 4.9, Sodium 59.4, Carbohydrate 17.8, Fiber 1.5, Sugar 12.8, Protein 2.8
MOCHA COOKIES
Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 cookies.
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.
Nutrition Facts :
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
Tips:
- Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
- If you don't have a candy thermometer, you can test the sugar syrup by dropping a small amount into a glass of cold water. If it forms a soft ball, it's ready.
- Be careful when working with hot sugar syrup. It can easily burn you.
- Let the almond brittle cool completely before breaking it into pieces. This will help prevent it from crumbling.
- Store the milk chocolate almond brittle in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Milk chocolate almond brittle is a delicious and easy-to-make candy that's perfect for any occasion. With just a few simple ingredients, you can create a sweet treat that everyone will love. So next time you're looking for a tasty snack, give this recipe a try!
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