Almond-brittle Topping: Recipe

the almond brittle topping is a crunchy and sweet topping made with almonds and coffee candies prepared from scratch. This cooked topping is great for going on top of coffee cakes or chocolate cakes and even coffee chocolate cake.

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse

Ingredients

 Instant coffee1 Teaspoon
 Light corn syrup1⁄4 Cup (4 tbs)
 Water1⁄4 Cup (4 tbs)
 Soda1 Tablespoon, sifted
 Heavy cream2 Cup (32 tbs)
 Sugar2 Tablespoon
 Vanilla2 Teaspoon
 Almond1⁄2 Cup (8 tbs), blanched

Nutrition Facts

Serving size: Complete recipe

Calories 2466 Calories from Fat 1858

% Daily Value*

Total Fat 213 g327.9%

Saturated Fat 113.2 g566.1%

Trans Fat 0 g

Cholesterol 657.6 mg

Sodium 4341.1 mg180.9%

Total Carbohydrates 128 g42.7%

Dietary Fiber 8.7 g34.9%

Sugars 57.4 g

Protein 25 g50%

Vitamin A 141.1% Vitamin C 4.8%

Calcium 51.3% Iron 15.7%

*Based on a 2000 Calorie diet

Directions

While cake bakes, fix candy brittle part of topping: In saucepan, mix first 4 ingredients.
Cook to hard crack stage (285° to 290°).
Remove from heat; add soda at once.
Stir vigorously, but only till mixture blends and pulls away from sides of pan.
Quickly pour foamy mixture into buttered 9x9x2 inch pan.
Do not spread or stir.
Cool.
Tap bottom of pan to remove candy; with rolling pin, crush candy into coarse crumbs.
When cake is thoroughly cool, whip cream and fold in sugar and vanilla.
Spread half of cream between layers and remainder over top and sides.
Cover with candy crumbs; trim with almond halves, as shown at right.
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