RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1524
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| Recipe Name: |
Spiced Almond Brittle |
| Source: |
Davis William Frank and Lindy Helene Frank |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
2.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
1.00
Hours |
Original Num Servings: |
2 |
| Cooking Time: |
8.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.40
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 1 pound. If you like a thinner brittle, you can spray the bottom of a 2nd cookie sheet and press it on top of the hot brittle once you have spread it out.
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Ingredients:
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Directions:
In a 1 1/2-quart casserole, stir together sugar and corn syrup. Microwave at High for 4 minutes. Meanwhile, lightly grease a silpat pad on a cookie sheet. Stir almonds into mixture with wooden spoon.
Microwave at High for 3 minutes, until light brown. Add butter, vanilla and spice to mixture, blending well with wooden spoon. Microwave at High for 1 minute more. Nuts will be lightly browned and syrup very hot.
Add baking soda and gently stir until light and foamy, making sure to mix completely. Pour mixture onto prepared cookie sheet/silpat.
Let cool 30 minutes to 1 hour.
When cool, break into small pieces and store in an airtight container. |
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| Nutrition per Serving: |
| Calories: |
966 |
Total Carbs: |
151.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
41.9 |
Protein: |
16.00 |
| Fiber: |
8.00 |
Sodium: |
412.76 |
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