BURNT ALMONDS
The almonds are toasted in a crisp toffee coating and are irresistible. They make a terrific gift and if you can resist eating them they keep "forever" in an air tight container. Cooking & work times are just an estimate. I find I have to stand at the stove stirring them for about 10-15 minutes.
Provided by dreamerPrue
Categories Low Cholesterol
Time 20m
Yield 5-6 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large heavy based frying pan.
- Stir over a high heat and keep stirring until eventually the water is absorbed and the almonds are coated in white sugar.
- It is important to keep stirring and gradually the sugar caramelizes, turning to toffee, hence the "burnt" almonds. If you leave them on the heat after this they really will be burnt.
- As soon as all of the sugar has turned to toffee, tip them out onto a large sheet of baking paper (silicon coated paper) laid out on your kitchen bench. It is useful to have a helper at this stage to help spread them out a bit. This makes them easier to snap apart later.
- When cool, break them apart and store in an airtight container.
Nutrition Facts : Calories 803.9, Fat 43.7, SaturatedFat 3.4, Sodium 281.6, Carbohydrate 96, Fiber 9.8, Sugar 84, Protein 18.3
COPYCAT OF PRANTL'S BURNT ALMOND TORTE
This is a copycat recipe I found in the paper of the famous Burnt Almond Torte from Prantl's bakery in Shadyside, a neighborhood of Pittsburgh. This is the best Burnt Almond Torte you will ever taste! As close to the original as it gets.
Provided by KellyMac6
Categories Dessert
Time 2h45m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees.
- Grease two 8-by-2-inch round cake pans.
- For the cake:
- Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
- Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
- Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions.
- Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
- Divide the batter evenly between the prepared pans.
- Bake for about 30 minutes, until a cake tester comes out clean.
- Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
- Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe.
- To make the brittle:
- Combine the granulated sugar, honey and water in a medium-sized saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
- Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
- Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
- Mix with a wooden spoon just until the butter melts and the foaming subsides.
- Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
- Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
- Store in a covered container in the refrigerator until ready to use.
- To make the custard cream:
- In a heavy saucepan over medium- low heat, heat milk to barely simmering.
- Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly.
- Stir the heated milk into the egg mixture; return mixture to saucepan.
- Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
- Remove pan from heat; add butter and vanilla, stirring to melt the butter.
- Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
- Whip the cream and confectioners' sugar until stiff peaks form.
- Fold into the chilled custard and refrigerate until ready to use.
- To assemble cake:
- Cut the cake in half horizontally.
- Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
- Cover with the remaining layer of cake.
- Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top.
- Chill for at least 1 hour before garnishing.
- To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use.
- Note: To toast nuts, arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.
Nutrition Facts : Calories 736.5, Fat 33.1, SaturatedFat 17.6, Cholesterol 234.6, Sodium 406, Carbohydrate 100.2, Fiber 1.6, Sugar 61.6, Protein 11.6
A BETTER BURNT ALMOND CAKE
This is my personal, never before published version of the 'famous Dick's Burnt Almond Cake' from Dick's Bakery in San Jose, CA. I was not as impressed as some by the original- I did, however, taste potential. After several months of testing, this is the finished product. I am told that my version is better than Dick's. I'll let you judge for yourselves. The procedure can appear a bit daunting, but trust me, it's not. Just read the recipe from beginning to end and then take it one section at a time and you will be justly rewarded!
Provided by Brandess
Categories Dessert
Time 55m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 21
Steps:
- Prepare the French Vanilla cake mix according to package directions for 2 eight, or 2 nine inch, round cake pans. Remove from pans, allow cakes to cool completely.
- While cakes are cooling, spread 1 cup of sliced almonds on a dry baking sheet. Please in the oven at 350 degrees for 8-12 minutes. These almonds will burn in an instant. Check almonds progress after 5 minutes and then each minute there after. You are looking for a nice golden brown. Set aside to cool.
- DO NOT LEAVE THE STOVE ONCE YOU START THIS PROCESS. To make the brittle: Combine sugar, honey and water in a heavy bottom pot. Bring to a boil over medium heat. Using a heat resistant rubber spatula, stir gently to dissolve the sugar. Continue to boil over medium heat without stirring for about 8-10 minutes. Mixture will darken to a rich amber color.
- Remove the pot from the heat and quickly stir in the butter, toasted almonds, and baking soda with the rubber spatula until butter has melted and baking soda is well combined.
- CAUTION! This liquid brittle is over 300 degrees at this point. Pour the liquid brittle on to a baking sheet that has been sprayed with a coating of nonstick butter flavored spray. Allow brittle to completely cool on a counter top until rock hard.
- Once hardened, break up the brittle in small pieces and place into a food processor. Process in small batches until the brittle has become a fine crumb consistency. *If you do not have a processor, use a blender or place in a freezer bag and beat to death with a rolling pin :) Keep in mind that any chunks in the crumbs will be very unpleasant and hard to chew in the finished cake.
- Simple Syrup: In a small pot add 1 cup sugar and 1 cup water. Bring to a boil for 3 minutes stirring to make sure all the sugar has dissolved. Remove from heat and add 1/2 tsp almond extract,1 tbsp Torani vanilla syrup. Set aside to cool.
- Make the Pastry Pride icing according to package directions. It is as simple as placing the ice cold contents in the bowl of your mixer and whipping to stiff peaks; adding sugar to taste. I find most people prefer little to no sugar added.
- Using a long serrated knife, slice each of the two cakes in half, horizontally. With a pastry brush, brush all layers on their cut side with the simple syrup. Place 1 cup of frosting between each layer, followed by a ¼ cup of the brittle crumbs on top of each layer of frosting. Repeat with each layer until you have 4 layers, one on top of the other, (cake, frosting, crumbs.) completed. Use the remaining frosting to frost the top and sides of the cake.
- Press the toasted almond slices onto the sides, all the way around the perimeter of the cake. Top off the cake with a layer of the remaining brittle crumbs. Refrigerate cake for at least 2 hours before serving. Overnight is optimal.
- Refrigerate leftovers (if there are any). The cake will improve in flavor over the next day or 2 as everything soaks in and melds.
BURNT ALMOND CAKE
Make and share this Burnt Almond Cake recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F.
- Grease two 8-by-2-inch round cake pans.
- For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
- Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
- Reduce the speed to medium-low.
- Add the eggs, one at a time, beating 30 seconds between additions.
- Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
- Divide the batter evenly between the prepared pans.
- Bake for about 30 minutes, until a cake tester comes out clean.
- Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
- Note: The cake recipe makes two 8-inch round cake layers.
- Only one is used for this recipe.
- To make the brittle: Combine the granulated sugar, honey and water in a medium-sized saucepan.
- Bring to a boil over medium heat, stirring to dissolve sugar.
- Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
- Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
- Mix with a wooden spoon just until the butter melts and the foaming subsides.
- Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
- Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
- Store in a covered container in the refrigerator until ready to use.
- To make the custard cream: In a heavy saucepan over medium-low heat, heat milk to barely simmering.
- Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl.
- Whisk to blend smoothly.
- Stir the heated milk into the egg mixture; return mixture to saucepan.
- Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
- Remove pan from heat; add butter and vanilla, stirring to melt the butter.
- Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
- Whip the cream and confectioners' sugar until stiff peaks form.
- Fold into the chilled custard and refrigerate until ready to use.
- To assemble cake: Cut the cake in half horizontally.
- Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
- Cover with the remaining layer of cake.
- Spread the remaining custard cream over cake, applying a thinner coat to the sides than the top.
- Chill for a least 1 hour before garnishing.
- To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top.
- Refrigerate until ready to use.
- Note: To toast nuts, arrange in a single layer on a baking pan.
- Bake in a 375F oven until golden brown, about 7 to 10 minutes.
- Allow nuts to cool before using.
Nutrition Facts : Calories 982, Fat 44.2, SaturatedFat 23.5, Cholesterol 312.8, Sodium 541.4, Carbohydrate 133.7, Fiber 2.2, Sugar 82.1, Protein 15.5
BURNT ALMOND COFFEE
A creation of mine for when I'm in the mood for a Burnt Almond, but I'm a bit chilly too. A hot version of Recipe #159087
Provided by Marg CaymanDesigns
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour all ingredients into a mug.
- Top with whipped cream and chocolate shavings if desired.
Nutrition Facts : Calories 128.2, Fat 8.9, SaturatedFat 5.5, Cholesterol 31.7, Sodium 13.1, Carbohydrate 5.4, Sugar 4.6, Protein 0.8
BURNT ALMOND COCKTAIL
Make and share this Burnt Almond Cocktail recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Shake.
- Pour over ice and serve.
Nutrition Facts : Calories 130.6, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 61.1, Carbohydrate 11.2, Sugar 5.5, Protein 4
BURNT ALMONDS IN THE MICROWAVE
One of my favorites. A friend of mine showed me this and they taste just like the ones you can buy off the vendors at the trade shows. This are really quick with no mess (something I don't mind at all). Great snack for watching those sporting events like the Superbowl.
Provided by Marlitt
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a glass or ceramic microwaveable dish mix all ingredients stirring to make sure everything is mix well. Do Not use a plastic dish for this because it gets hot and melts.
- Microwave for 4 minutes at 600 watts.
- Take out and stir.
- Put back in the microwave for another 2 minutes.
- Take out and spread an a sheet of foil to cool off.
Nutrition Facts : Calories 774.5, Fat 59.9, SaturatedFat 4.6, Sodium 384.9, Carbohydrate 47.1, Fiber 13.4, Sugar 30.7, Protein 25.1
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