Curry Spiced Brittle This recipe comes to us from Melanie Thorn Yield: 2 C Ingredients ¼ C + 3 C divided 2 tsp 1T 2 tsp 1/8 tsp 1 tsp ½ tsp 1 tsp 5 oz 5 oz 5 oz Method 1. 2. 3. 4. 5. 6. 7. 8. Sugar Salt Corn syrup Cinnamon, ground Cloves, ground Curry powder Cumin ground Black pepper, coarse grind Pecans, raw, unsalted, lightly toasted Almonds, raw, unsalted, lightly toasted Cashews, raw, unsalted Mix ¼ C sugar and all the spices together thoroughly. Toss with nuts until all are coated. Place layer of spice coated nuts on top of a lightly buttered sheet pan Place remaining sugar and corn syrup in bottom of a non stick heavy bottom pan. Add a little bit of water until mixture feels like wet sand. Turn heat to medium high. Bring sugar mixture to a light amber color, swirling as soon as color reaches the edges. Do not stir. When mixture reaches desired color, quickly and carefully pour over spiced nuts on sheet pan. Allow to cool completely. Break apart any big clumps with a spoon. Store in airtight container. “No-Nuts” Toffee Butter Crunch This recipe comes to us from Melanie Thorn Yield: 1 ½ - 2 C Ingredients ¾C 6T 3 oz Pinch ¼ tsp Sugar Whipping cream, heavy Butter, unsalted, diced Salt Vanilla extract Method 1. Melt sugar in cream until dissolved. Do not stir. Add butter. Swirl pan, do not stir. 2. Boil on medium high heat, swirling constantly, until the mixture begins to darken around edges of pan. Continue swirling (do not stir!) until desired color is reached (light mahogany). 3. Add salt and vanilla and swirl to incorporate. Pour onto cool marble surface or a buttered baking sheet pan. 4. When cool, crack into pieces. 5. Store in a parchment-lined airtight container. Basic Brittle This recipe comes to us from Melanie Thorn Yield: 6 – 8 Portions Ingredients As needed 2C 1C 1C 1 tsp 2- 2 ½ C 1 tsp 2T 1 tsp Unsalted butter, room temperature, for baking sheet Sugar Cold water Light corn syrup Salt Assorted nuts, unsalted, raw Vanilla extract Unsalted butter Baking soda Method 1. Butter a half sheet pan; set aside. 2. In a medium saucepan bring the sugar, water, corn syrup, and salt to a boil over medium-high heat; stir until the sugar has dissolved. 3. Continue cooking, without stirring, until mixture reaches the soft-ball stage on a candy thermometer (238oF degrees - 240oF degrees), swirling pan occasionally; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. 4. Stir in nuts, and continue cooking, stirring frequently to prevent nuts from burning, until mixture is light amber - 295oF degrees. 5. Remove pan from heat; carefully stir in vanilla, butter and baking soda all at once. The mixture will foam up in pan. Pour onto prepared baking sheet; quickly spread into a ½”- thick layer. Let stand until completely cool. 6. Break brittle into large pieces, and store in an airtight container at room temperature for up to one month. Toasted Almond Croccante This recipe comes to us from Melanie Thorn Yield: 3 C Ingredients 2C ¾C 1/8 tsp 1/8 tsp 4T Almonds, sliced, raw Sugar Salt Cinnamon Water Method 1. Mix all ingredients together. Stir well to incorporate. 2. Pour onto Silpat -lined sheet pan, and bake in 325oF - 350 oF degree conventional oven until golden brown and fragrant. 3. When the croccante has cooled slightly but is still warm, carefully slide an offset spatula underneath to prevent sticking. Allow to cool on a resting rack. 4. Break into 2” to 3” pieces. 5. Store in an airtight container. Almond Sesame Brittle A Little Sweet-Treat from Melanie Thorn! Yield: 3 C Ingredients 1½C 2C ¼C 1 ½ tsp 1C ½C 1# 1/3 C 2/3 C Almonds, blanched Sugar Bread flour, sifted Salt, not Kosher White sesame seeds Black sesame seeds Butter, unsalted, melted, cooled slightly Light corn syrup Whole milk Method 1. Grind almonds with sugar in food processor. 2. Put almond/sugar mixture into bowl of stand mixer with whip attachment – add warm (not hot) butter and allow to mix until sugar dissolves slightly. 3. Add flour, salt and sesame seeds. Add corn syrup and milk last. 4. Scoop out onto parchment paper, and then top with another piece of parchment. Tamp down with something flat and wide pan to spread it spread out, i.e. a 9” cake pan. 5. Freeze until solid - about 2 hours or overnight. 6. When ready to continue, pull it out from the freezer, remove the top parchment layer and place directly on sheet pan. Bake in a 350oF conventional oven until bubbly and golden brown. 7. When cool, break into pieces. 8. Store in an airtight container. Keeps for 3 weeks at room temperature or freezer for one month. Holiday Cranberry Almond Brittle This recipe comes to us from Melanie Thorn Yield: 2 C Ingredients 1¼C ½C Generous pinch Salt 2C ¼C 1 tsp Almonds, slivered or sliced, not blanched, lightly toasted Dried cranberries Sugar Water Light corn syrup Method 1. Scatter almonds and cranberries on Silpat or parchment paper-lined sheet pan. Set aside. 2. In the bottom of a non-reactive, heavy bottomed saucepan, mix sugar and water to “wet sand” stage. Add corn syrup and salt. 3. Turn heat to high and leave the lid on for approximately 2-3 minutes. Do not stir. 4. Let the mixture cook, undisturbed, until a little color begins to form around the edges. 5. Swirl the pan to keep edges from burning and continue swirling over heat until golden amber color is reached. 6. As soon as the desired color is reached, carefully pour into and over the scattered almonds and cranberries. 7. When completely cooled, break into pieces. 8. Store in a parchment lined air tight container. Hints for Making Caramel Make sure there is no hidden “debris” in your sugar. Scrape away the top layer and scoop from underneath just to make sure. Dirty sugar can cause the caramel to crystallize. Make sure that all of your utensils are very clean. Use a spoon that will not absorb heat or melt. Keep the heat level consistent; medium – high is best. Watch the caramel at all times. Go Nowhere! Remember, caramel is HOT. When adding liquid to caramel, always remove the pan from the stove. Add the liquid slowly; the hot caramel will boil up when liquid is added. Do not stir once the caramel comes to a boil; swirl the pan. If you stir, the caramel will crystallize. Use a clean pastry brush dipped in cold water to wash down the sides of the pan – this also keeps the sugar from crystallizing.
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