How To make Chocolate Brittle
Ingredients
1
pound
butter
1
pound
sugar
1
pound
almonds
1
pound
walnuts, finely chopped
1
pound
semi-sweet chocolate
1
cup
walnuts, whole
Directions:
In a saucepan cook butter & sugar, boiling 5 minutes. Stir in almonds & cook 10-20 minutes or until nuts begin to pop & turn brown. Pour into a shallow pan & let cool. Melt chocolate & pour over mixture in pan. Sprinkle with finely chopped walnuts. After mixture hardens, turn over and sprinkle bottom side with walnuts. Break candy into pieces.
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Ingredients
1 cup (225 g) unsalted butter
1 ¼ cups (250 g) granulated sugar
3 Tbsp (45 mL) water
½ tsp (2.5 g) salt
1 ½ tsp (7 mL) vanilla extract
12 oz (360 g) dark chocolate, chopped & divided
1 cup (100 g) sliced almonds, lightly toasted
sprinkling flaked sea salt
Directions
1. Line a baking tray with parchment paper and set aside.
2. Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.
3. Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.
4. To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.
5. Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert – now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes – this “cures” or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).
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Almond Roca Recipe
This homemade almond roca candy recipe is a perfect treat for a homemade gift or dessert to keep in the candy jar! Just a few ingredients and these step-by-step photos help you make this toffee almond chocolate candy!
Full Recipe Here:
How to Make Chocolate Peanut Brittle
Chocolate peanut brittle? Yes, please! See how easy it is to make this chocolatey nostalgic candy in your microwave in under 8 minutes. Get the recipe at
Chocolate Peanut Brittle
Chocolate Peanut Brittle - Mali's Candy Crumbs
If You Love Chocolate, Peanuts And Brittle This Is The Best Of All Worlds. Delicious And With A Snap That Wont Break A Tooth.
This How To Video Walks You Threw Step By Step Making This Decadent Treat. Great For All Occasions And Easy To Make This Will Quickly Become A House Hold Favorite That Everyone Will Enjoy.
Ingredients:
450g Sugar
120ML Water
60g Melted Butter
1 1/2 Tablespoons Cocoa Powder
1/2 Tablespoon Expresso Powder
1 Teaspoon Salt
2 Cups Peanuts
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CHOCO ALMOND BRITTLE RECIPE | CHOCO CARAMEL TOFFEE | ENGLISH TOFFEE | KID'S FAVORITE RECIPE | #71
CHOCO ALMOND CARAMEL BRITTLE
In this video I have explained how to make CHOCO ALMOND BRITTLE in step by step method.
*Here use only GRANULATED SUGER don't use powdered or icing suger as they may not get caramelized.
*Here I have used BAKING SODA to create Airation & light texture inside the caramel syrup you may skip that step.
*Here I have applied Chocolate & nut's layer two sides of the caramel you can apply them on only one side. And that too tastes HEAVEN only.
*You can use any of your favorite Nuts Here or even mixture of nuts.
*You can keep the Chocolate layer thick or thin according to your wish.
#caramel_toffee #homemade_toffee #kid_s_favorite
#how_to_make_almond_brittle_easily
#quick_and_easy_recipes
#swathishreeskitchen
PREPPING TIME : 15 MINUTES
COOKING TIME : 10-15 MINUTES
SERVINGS : 15-20 PIECES
INGREDIENTS ---
ALMONDS : 3/4 CUP chopped & toasted
DARK CHOCOLATE : 150 GM's (1 cup) chopped
GRANULATED SUGAR : 1 CUP
UNSALTED BUTTER : 1 TBSP
WATER : 3 TBSP
SALT : 1/2 TSP
BAKING SODA : 1/2 TSP
VANILLA XTRACT : 1 TSP
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Dark Chocolate Covered Peanut Brittle (Satisfying)
We know that everyone has been loving our chocolate covered peanut brittle, so we decided to give you the video you've been wanting! The best part about the entire process is the incredibly satisfying sounds that come out of stirring, cutting, and pressing the brittle. It's a headphone wearers dream, well other than actual eating it :)
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