/3 of the chopped nut brittle evenly over the top. Return
br>Meanwhile, to make the nut brittle, toast the hazelnuts in a
br>To make the almond brittle, heat 1/3 cup of
Preheat the oven to 400*F. Halve and core the pears and place, cut sides face up in a shallow ovenproof dish. Brush with the butter and sprinkle with the sugar. Pour the juice into the dish and bake in the oven for 20-30 minutes until the pears are tender.
Put the caramels in a small saucepan with the cream and heat gently until smooth and creamy.
Transfer the pears to serving plates and spoon over the caramel sauce. Add a scoop of ice-cream to each serving and drizzle with nut brittle.
For pine nut brittle, caramelize 1/2 cup sugar
ours.
To make the brittle, slowly melt the powdered sugar
single layer.
Cool brittle completely on cookie sheet on
elly. Sprinkle with the crushed nut brittle. Return to the refrigerator for
Melt the chocolate in a bowl set over a pan of boiling water and brush it onto 6 silicon heart-shaped moulds. Refrigerate for 10 mins and brush the molds with more chocolate. Whip the cream until stiff and gently fold in the crushed raspberries, brittle and powdered sugar. Pour the mixture into the moulds and chill for another 30 mins. Carefully turn the hearts out of the moulds and decorate them with sugar hearts and pearls. Serve with a glass of limoncello.
ong metal spatula, spread the nut mixture as thinly and evenly
uts, then immediately scrape the brittle onto a large rimmed, nonstick
nto prepared baking tray. Spread brittle as thinlly as possible with
ce water forms a hard, brittle strand, about 20 minutes.
Put nuts, sugar, butter, cornsyrup and honey in saucepan over medium heat.
Stir constantly w/a wooded spoon until it becomes a nice walnut color and thickens about 10-12 minutes.
Quickly pour onto a foil lined baking sheet and spread the brittle to an even thickness, about 1/3 inch w/the back of the spoon.
Cool for 3-4 minutes, then score w/a sharp knife into about 24 2-inch squares.
Once the brittle has cooled completely, snap along the scored marks.
nto cold water forms hard brittle threads. Remove from heat. Stir
n jellyroll pan until until brittle and cool enough to handle
eanwhile, to make coffee bean brittle, line a baking sheet with
ool. In the meanwhile prepare brittle and candied tangerine zest.
Foil line 17 x 14-inch cookie sheet.
Lightly coat with vegetable spray; set aside.
In heavy 12-inch frypan over medium heat, cook peanuts, margarine, sugar, corn syrup and water, stirring constantly, until mixture starts to boil.
Cook and stir about 12 minutes longer or until peanuts just start to brown. Remove from heat.
Carefully stir vanilla and almond flavoring into hot mixture.
Add Nut & Honey cereal and gently prepared cookie sheet.
Cool completely; break into pieces.
Store in airtight container.
hat are hard but not brittle. This will take about 18