CHOCOLATE DIPPED SMOKED ALMOND BACON BRITTLE
Not even remotely healthy, but oh so good. The chocolate drizzle can be optional. From Jane Rockmill's "I Love Bacon" cookbook. Great as a gift or bakesale.
Provided by gailanng
Categories Candy
Time 35m
Yield 3 pounds
Number Of Ingredients 10
Steps:
- Cut bacon into bite-size pieces. Place pieces in large saute pan and cook over medium heat until crispy, about 10 minutes. Drain and set aside. Coarsely chop smoked almonds and set aside. Line baking sheet with silicone liner or waxed paper.
- In large saucepan, combine sugar, corn syrup and water. Cook mixture on medium-high heat about 4 minutes or until sugar turns thick and syrupy. Slowly add softened butter and continue stirring until mixture emulsifies. Keep cooking and stirring until mixture is golden brown, about 4 minutes longer.
- Remove pan from heat. If mixture is not smooth, whisk until it is. Stir in baking soda, salt, peppercorns, crispy bacon bits and almonds. Quickly but carefully pour brittle onto prepared baking sheet. When cool and hard, break brittle into bite-size pieces.
- Melt chocolate in microwave in a microwave-safe bowl in 30-second intervals, stirring in between intervals, until mixture is entirely melted but not hot. Cool chocolate to room temperature, then either dip pieces of brittle in the chocolate or drizzle the chocolate on top. Chill brittle until chocolate is set. Store in a tightly sealed container for up to 1 week.
CHOCOLATE-ALMOND BRITTLE
Make the crunchy candy with toasted chopped almonds and cocoa powder.
Provided by Food Network Kitchen
Time 1h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a rimmed baking sheet and cook, stirring once, until toasted, about 10 minutes and set aside.
- Lay a silicone baking mat on a rimmed baking sheet (or line the pan with aluminum foil and lightly butter). Spread the butter on the underside of a large offset metal spatula. Whisk the cocoa and baking soda together in a small bowl.
- Put the sugar, corn syrup and 3/4 cup water in a deep medium saucepan and attach a candy thermometer to the side. Cook over medium heat, stirring gently with a wooden spoon, just until the sugar dissolves. Increase the heat to high and boil the mixture until it reaches 310 degrees F or hard-crack stage.
- Remove the saucepan from the heat and carefully whisk in the cocoa mixture until combined. Stir in the toasted nuts with a wooden spoon. Working quickly, pour the hot brittle onto the prepared baking sheet and spread it as thin as possible with the buttered spatula. Cool for 5 minutes, then loosen the brittle from the pan with the spatula. Cool completely and then break into pieces. Store at room temperature in an airtight container for up to 5 days.
CHOCOLATE COVERED BACON WITH ALMONDS
Provided by Michael Symon : Food Network
Categories dessert
Time 1h5m
Yield 10 to 12 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F.
- Place bacon on a sheet tray and cook until crisp, about 25 minutes. Melt chocolate in double boiler over low heat. Dip crisp bacon in chocolate and place back on sheet tray.
- Sprinkle with almonds and refrigerate for 30 minutes or until ready to serve.
GINA'S CHOCOLATE COVERED BACON
Provided by Patrick and Gina Neely : Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat.
- Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with all the bacon slices. Drizzle the white chocolate over the chocolate covered bacon. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve.
BACON BRITTLE
Make and share this Bacon Brittle recipe from Food.com.
Provided by nonnie4sj
Categories Pork
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Grease or butter a large nonstick baking sheet.
- In a medium heavy saucepan, combine the sugar, corn syrup and water over medium heat.
- Stir until the sugar dissolves and the syrup comes to a boil.
- Attach a candy thermometer to the pan, increase the heat to high, and cook, without stirring, until the mixture reaches 290 degrees.
- Immediately remove from the heat.
- Stir in the butter, vanilla, baking soda, pecans and bacon bits.
- Watch out, as the mixture will foam.
- When the foam subsides, pour the hot mixture onto the prepared baking sheet as thinly as possible.
- Do not use a spatula.
- Cool at least 10 minutes before breaking into pieces.
- Store in a covered container.
Nutrition Facts : Calories 158.9, Fat 5.2, SaturatedFat 1.2, Cholesterol 5, Sodium 166.9, Carbohydrate 28.3, Fiber 0.4, Sugar 20.7, Protein 1.3
SMOKED ALMOND, CHEDDAR AND BACON DIP
Smoked almonds and bacon provide rich flavor to a delicious dip featuring two types of cheese.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 32
Number Of Ingredients 8
Steps:
- Heat cream cheese, cheese spread, milk and garlic in 2-quart saucepan over medium heat, stirring frequently, until cheese is melted and smooth. Stir in onions and 1/4 cup of the almonds.
- Spoon into 1-quart slow cooker to keep warm if desired or into serving bowl. Sprinkle with bacon and remaining 1/4 cup almonds. Serve with vegetables. Dip will hold in slow cooker on Low heat setting up to 2 hours; stir occasionally. 32 servings (2 tablespoons dip each).
Nutrition Facts : Calories 105, Carbohydrate 2 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg
CHOCOLATE ALMOND BRITTLE
I found this on Recipe Goldmine and think it will be a nice cooking project for my 9-year old daughter. Prep time does not include cool time. **Make sure your sugar is "cane" sugar and not "beet" sugar. Beet sugar will separate near the end of the process and ruin the brittle.
Provided by Cook4_6
Categories Candy
Time 27m
Yield 48 serving(s)
Number Of Ingredients 4
Steps:
- 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.
- Pour onto ungreased cookie sheets to about the thickness of an almond.
- Melt semisweet chocolate and smear on top of warm brittle. Sprinkle ground nuts on top of the chocolate. Cool and chill until chocolate hardens. Break into pieces.
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