Best Cinnamon Almond Brittle Recipes

CHILE-CINNAMON BRITTLE WITH MIXED NUTS

Chile-Cinnamon Brittle with Mixed Nuts image

This savory, barely sweet, recipe is my take on a basic peanut brittle I was given as a gift from a friend. She made it from a Jacques Torres recipe. I adapted the recipe to include mixed nuts, chili, cinnamon and a bit less corn syrup. I also roast the nuts to develop their flavor before using them in the candy brittle.

Provided by Rachael Ray : Food Network

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

1 cup whole peeled almonds
1 cup chopped toasted hazelnuts
1 cup large peanuts
2 vanilla beans
1 cup sugar
1/4 cup good quality honey
1/4 cup corn syrup
1 1/2 teaspoons sea salt, half a palmful
1 1/4 sticks butter, diced
1 teaspoon ancho chile powder, 1/3 palmful
1/8 teaspoon ground cinnamon, a couple of pinches

Steps:

Preheat the oven to 350 degrees F. Toast the almonds, hazelnuts and peanuts on a small baking sheet until fragrant and golden. Cool. Line a baking sheet with parchment and tear an extra piece of the same size. Reserve. Halve and scrape the vanilla beans, then add the seeds and pods to a pot with the toasted nuts, sugar, honey, corn syrup, salt and butter. Place the pot over high heat and stir until caramel in color. Then stir in the chile powder and cinnamon. Remove the vanilla pods with a fork and pour the brittle onto the lined baking sheet. Top with the extra parchment and roll out to an even layer, about 1/2 inch thick. Cool and break into irregular pieces.

ALMOND BRITTLE

Almond Brittle image

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

Ingredients

½ cup butter
1 cup almonds
½ cup white sugar
1 teaspoon light corn syrup

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