Ingredients with Measurements:
- 2 cups white chocolate chips
- 1 cup chopped almonds
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Candy thermometer
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Spread the chopped almonds on the prepared baking sheet and toast them in the oven for 8-10 minutes, or until lightly golden brown. Remove from the oven and set aside.
3. In a medium-sized saucepan, combine the granulated sugar, water, corn syrup, and salt. Cook over medium-high heat, stirring constantly, until the sugar dissolves.
4. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Insert the candy thermometer and continue to cook until the mixture reaches 300°F.
5. Remove the saucepan from the heat and stir in the vanilla extract and toasted almonds.
6. Quickly pour the mixture onto the prepared baking sheet and spread it out evenly using a spatula.
7. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted.
8. Drizzle the melted white chocolate over the almond brittle, spreading it out evenly.
9. Let the white chocolate brittle cool and harden for at least 30 minutes.
10. Once the brittle has hardened, break it into small pieces and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F
- Candy thermometer temperature: 300°F
Serving size:
- Makes approximately 12 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 15g
- Saturated fat: 6g
- Cholesterol: 5mg
- Sodium: 70mg
- Total carbohydrates: 26g
- Dietary fiber: 1g
- Sugars: 23g
- Protein: 3g
Substitutions for ingredients:
- White chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Chopped almonds can be substituted with any other type of nut, such as pecans or walnuts.
- Light corn syrup can be substituted with honey or maple syrup.
Variations:
- Add dried fruit, such as cranberries or apricots, to the almond mixture before pouring it onto the baking sheet.
- Sprinkle sea salt over the melted white chocolate for a sweet and salty flavor combination.
- Use different types of chocolate, such as milk or dark chocolate, for a different flavor.
Tips and tricks:
- Make sure to have all ingredients measured and ready before starting the recipe, as the cooking process moves quickly.
- Use a silicone spatula to spread the almond mixture onto the baking sheet, as it will be very hot.
- Store the white chocolate brittle in an airtight container at room temperature for up to 1 week.
Storage instructions:
- Store the white chocolate brittle in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the white chocolate brittle on a platter or in a decorative bowl.
- Wrap the brittle in cellophane bags and tie with a ribbon for a homemade gift.
Garnishes:
- Sprinkle sea salt over the melted white chocolate for a sweet and salty flavor combination.
- Top the white chocolate brittle with chopped pistachios or dried cranberries.
Pairings:
- Serve the white chocolate brittle with a cup of hot cocoa or coffee.
Suggested side dishes:
- This recipe does not require a side dish.
Troubleshooting advice:
- If the almond mixture becomes too thick and difficult to spread, return the saucepan to low heat and stir until it becomes more liquid.
Food safety advice:
- Be careful when working with hot sugar and use caution when pouring the mixture onto the baking sheet.
Food history:
- Brittle is a type of candy that originated in the southern United States and is typically made with sugar, nuts, and a small amount of baking soda.
Flavor profiles:
- Sweet, nutty, and creamy.
Serving suggestions:
- Serve the white chocolate brittle as a dessert or snack.
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