Best Chocolate Dipped Smoked Almond Bacon Brittle Recipes

ALMOND BRITTLE

Steps:

• Bring the water to a boil in a large, heavy saucepan over moderate heat.
• Stir in the sugar and corn syrup until dissolved.
• Cook to the hard-ball stage (250F, 121C) and add the almonds and salt.
• Cook, stirring occasionally, to the hard-crack stage (300F, 150C).
• Remove from the heat and stir in the butter, vanilla, and baking soda.
• Pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula, making it as thin as possible while it is still hot.
• Cool to room temperature and break into pieces.
• Store in an airtight container.

CHOCOLATE-COVERED ALMOND BRITTLE

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.

BACON BRITTLE

Steps:

• Cook the bacon over a medium heat until almost crisp. You can do this either in a fry pan, or the oven.
• Place the sugar in a pot wide enough to hold the cooked bacon strips. Add the water. and corn syrup,, mix well, and be sure that no sugar or blacken are on the sides of the pot.
• Cook over medium / high heat, being careful not to burn, until the mixture is a light golden brown. Now you can add the blacken. Hot enough for the hard ball stage.
• You can test the mixture, by dropping a drop into cold water, then touching it to see if it's hard or soft. If it's soft, you've reached the "soft ball stage" and must cook it a little longer. When you drop a drop into cold water, and it becomes hard, you're ready for the next step.
• Turn off the heat, and dip the bacon strips in the caramel one strip at a time. Place them on a parchment lined sheet pan, and let cool. You might have to leave the heat on real low, to keep the caramel warm. The cold bacon will cool it down pretty quick.
• When the bacon brittle has cooled, you can chop it up, or serve as strips.
• I always keep some pecans on hand, and I'll through a good handful into any leftover caramel for a Spicy Pecan Brittle.
• Hint:.
• I like using a Teflon pot for this recipe. The easiest way to clean your pot after making candy in it, is to fill have way with water, and boil. This will melt and dilute the sugar, making cleanup easy.

WHITE CHOCOLATE RASPBERRY BRITTLE

Steps:

• Line a cookie sheet with parchment paper.
• Melt the white chocolate in a double boiler.
• Using a spatula, spread the white chcolate in a 10" square on the parchment paper.
• Evenly drizzle the raspberry puree over the white chocolate.
• Use a toothpick or skewer to swirl the puree through the chocolate for a decorative effect.
• Let the brittle sit at room temperature for 2-3 hours or until firm.
• Cut the brittle into the desired size pieces and remove the parchment paper.
• Handle carefully as the puree will be slightly sticky.

BACON BRITTLE

Steps:

• Grease or butter a large nonstick baking sheet.
• In a medium heavy saucepan, combine the sugar, corn syrup and water over medium heat.
• Stir until the sugar dissolves and the syrup comes to a boil.
• Attach a candy thermometer to the pan, increase the heat to high, and cook, without stirring, until the mixture reaches 290 degrees.
• Immediately remove from the heat.
• Stir in the butter, vanilla, baking soda, pecans and bacon bits.
• Watch out, as the mixture will foam.
• When the foam subsides, pour the hot mixture onto the prepared baking sheet as thinly as possible.
• Do not use a spatula.
• Cool at least 10 minutes before breaking into pieces.
• Store in a covered container.

CHOCOLATE-COVERED ALMOND BUTTER BRICKLE

Steps:

• Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture., In a large heavy saucepan, combine sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer. , Remove from heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-in. thickness., Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate 1 hour or until chocolate is set. , Break candy into pieces. Store between layers of waxed paper in an airtight container.

CHOCOLATE COVERED BACON WITH ALMONDS

Steps:

• Preheat oven to 375 degrees F.
• Place bacon on a sheet tray and cook until crisp, about 25 minutes. Melt chocolate in double boiler over low heat. Dip crisp bacon in chocolate and place back on sheet tray.
• Sprinkle with almonds and refrigerate for 30 minutes or until ready to serve.

SWISS CHEESE BACON SMOKED ALMOND DIP

Steps:

• Fry the bacon. Let drain and crumble.
• Mix all ingredients. Bake in 350 degree preheated oven for about 15 minutes; until golden and bubbly. Top with some crushed almonds.
• For a twist, put the cold dip in pre-packaged phyllo cups and bake for about 15 minutes.

CHOCOLATE-ALMOND BRITTLE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the almonds on a rimmed baking sheet and cook, stirring once, until toasted, about 10 minutes and set aside.
• Lay a silicone baking mat on a rimmed baking sheet (or line the pan with aluminum foil and lightly butter). Spread the butter on the underside of a large offset metal spatula. Whisk the cocoa and baking soda together in a small bowl.
• Put the sugar, corn syrup and 3/4 cup water in a deep medium saucepan and attach a candy thermometer to the side. Cook over medium heat, stirring gently with a wooden spoon, just until the sugar dissolves. Increase the heat to high and boil the mixture until it reaches 310 degrees F or hard-crack stage.
• Remove the saucepan from the heat and carefully whisk in the cocoa mixture until combined. Stir in the toasted nuts with a wooden spoon. Working quickly, pour the hot brittle onto the prepared baking sheet and spread it as thin as possible with the buttered spatula. Cool for 5 minutes, then loosen the brittle from the pan with the spatula. Cool completely and then break into pieces. Store at room temperature in an airtight container for up to 5 days.

SWEET ALMOND BRITTLE!

Steps:

• Combine almonds, margarine, sugar, flour and milk in a skillet; let simmer for a few minutes.
• Pour mixture into 9 x 13 x 2-inch pan, lined with foil.
• Bake at 400°F until golden brown, 10 to 15 minutes.
• Let cool on foil. When cool, peel off foil.
• Break up brittle and serve as is, or crumble over ice cream and garnish with fruit.