Harrods Chocolate Almond Brittle (325g) Harrods US

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Preparation. Step 1. Butter a large baking sheet and a metal spatula. Step 2. In a heavy 5-6 quart saucepan combine water, sugar, and corn syrup and bring to a boil over moderately high heat.

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1/2 cup dark chocolate chips. 1 teaspoon oil (I used olive oil but canola or vegetable is fine too) 1 tablespoon coarse grain sea salt. In a large pot, combine the sugar, corn syrup and water. Stir to combine. Bring to a boil and add your candy thermometer. You'll be looking for your mixture to reach 280°F to 290°F.

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Description. Delicious things happen when opposites attract. Crunchy almonds and brittle meet smooth dark chocolate in this perfect combination of salty and sweet. The nutty caramel notes of 55% dark chocolate (our sweetest dark chocolate) set the stage for the flavor of roasted almonds. A pop of salt and crunch of brittle tie this bar together.

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Step 1. Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2 to 3 minutes (stir after each minute). On foil-lined baking sheet, arrange almonds in a single layer over an area measuring approximately 13x9 inches. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt.

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Michael Graydon + Nikole Herriott. We're suckers for crispy-crunchy brittles and chocolate-y barks. And then there are the salty, peanut buttery—even spicy ones. They're easy to make in bulk for.

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In a 1-1/2-qt. microwave-safe bowl, combine the sugar, corn syrup and salt. Microwave, uncovered, on high for 2-1/2 minutes. Stir in almonds; cook on high for 2-1/2 minutes. Add the butter and vanilla; cook on high for 1 minute. Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet.

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Step 1. Line 13 x 9 x 2-inch baking pan with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Pour chocolate into prepared pan; spread evenly. Sprinkle.

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Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan. Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes. Pour the hot mixture over the nuts; let stand for 5 minutes.

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Instructions. Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges (to prevent spillover). To a small saucepan, add coconut oil, maple syrup, and coconut sugar.

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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.

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Grind 25 almonds from the pound. Put butter, sugar and whole almonds into heavy cast aluminum pan. Cook over high heat, stirring constantly. Reduce heat slightly after sugar melts to keep from turning too dark. Keep stirring briskly. Cook to almost hard crack stage, about 290 degrees F on candy thermometer. This will take about 10 to 12 minutes.

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Remove the saucepan from heat; stir in the butter and baking soda. Immediately pour onto the prepared cookie sheet. With 2 forks, quickly pull apart the almond mixture into a large rectangle. Place the cookie sheet on a wire rack and cool completely. Use your hands to break the brittle apart into small pieces.

Dark Chocolate Almond Brittle A Beautiful Mess

Sprinkle chocolate chips evenly over warm brittle. Invert a second 15 x 10 x 1-inch baking pan or cookie sheet over brittle; let stand 5 minutes or until chocolate is melted. Spread chocolate over brittle until smooth. Top with 1 cup finely chopped almonds. Let cool until chocolate is set.

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Place the chocolate in a microwavable bowl. Microwave on low power for 15 to 20 seconds at a time, stirring then returning to the microwave for another 15 to 20 seconds. Repeat doing this until the chocolate is melted. Dip the pieces of almond brittle in the chocolate, coating just a portion of the brittle.

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Next, add butter and stir until melted. Heat until candy thermometer reaches 300 degrees. Add vanilla and stir. Add baking soda and stir. Pour onto a silicone mat or onto a parchment lined baking sheet. Quickly spread and allow to cool for 30 minutes before breaking into pieces. Keywords: almond brittle.

Harrods Chocolate Almond Brittle (325g) Harrods AE

Preheat your oven to 350 degrees to toast the almonds. Spread the almond slivers across a baking sheet or cookie sheet in an even layer. Toast at 350 degrees for 4 minutes. Set aside. Butter a baking sheet to pour the hot brittle on.