RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5607
| View Recipe |
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| Recipe Name: |
Almond Brittle - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.57
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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 2 pounds. Use for Paris Brest or it may be eaten as a candy similar to Peanut Brittle. It must be stored in an airtight container. If moisture gets to it, it becomes gummy and cannot be cracked.
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Ingredients:
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Directions:
Boil sugar, water, & cream of tartar until reaching the soft boil stage. Fold in the nuts. Spread on an oiled table or cookie sheet until cool. Break into bite size pieces. |
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| Nutrition per Serving: |
| Calories: |
241 |
Total Carbs: |
7.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.1 |
Fat: |
21.3 |
Protein: |
8.51 |
| Fiber: |
3.00 |
Sodium: |
0.00 |
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