Friday, July 17, 2020

Almond Butter Brittle

Almond Butter Brittle is packed with rich flavour and has a crunchy, yet melt in your mouth texture due to the fine bubbles. Break the slab up for your favourite friends to enjoy - or hide it all for yourself!

I know... I was just complaining about the oppressive heat wave, and here I am working with motlen sugar! The fact is that while I still do love the control that open-kettle candy making gives me, it is problematic - especially in the summer, and doubly so when it is hot, humid and raining. On days like today, the microwave is actually your best friend if you need to placate your candy desires!

The first time I made this - and where the photo came from - was over the Christmas holidays, which were noticeably cooler and drier. At the time, I selected the microwave brittle recipe (originally from an old church cookbook) because the stove was already in use with other cooking projects and I needed a fast, last minute party addition. The original formula was for peanut butter brittle - which would taste fantastic (and obviously, we love our peanut butter around here) - but I was given a jar of fancy schmancy almond butter by a coworker and I couldn't resist trying it out! I also happened to come across my bottle of butterscotch schnapps and figured "why not?" so in it went!

The resulting brittle was a perfect mixture of sweet, salty and a little bitter from the almonds, and best of all it set up beautifully and didn't become sticky like stovetop brittle can (usually from uneven temperatures). I also love that it was done in 10 minutes and ready to wrap in an hour! Of course, you could jazz this up with a drizzle of dark chocolate (I'm 100% debating coating pieces in it next time like a Crunchie bar) but I didn't have time on my side for that!

While I know that it is Summer, I'm sure we can all agree that beach season is cancelled and comfort food is in - so break out the healthy almonds, add a little (or a lot) of sugar and try this! Not that I'm suggesting anything, but this would also be fantastic on ice cream!

Almond Butter Brittle
Makes ~8 servings
1 cup sugar
½ cup corn syrup
pinch salt
1 cup chopped almonds
½ cup creamy OR chunky almond butter
1 tsp vanilla
1 tbsp butterscotch schnapps (optional)
½ tbsp baking soda
  1. Line a rimmed cookie sheet with SilPat and grease a silicone spatula with cooking spray.
  2. Stir sugar, corn syrup and salt with wooden spoon in a 2-quart microwave-safe Pyrex or ceramic  bowl until mixed.
  3. Microwave on HIGH for 7 to 8 minutes or until syrup is pale yellow.
  4. Stir in almonds and almond butter until well coated.
  5. Microwave for 2 minutes, until nuts are lightly browned.
  6. Immediately stir in vanilla, schnapps and baking soda until foamy
  7. Quickly pour onto prepared cookie sheet; spread evenly with spatula. Cool for about 45 minutes, until solid and not hot at all.
  8. Break in pieces and store in airtight container.

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