Barbs Brittles Tallahassee Brittles Candy Chocolate Cookies
Cookies, Candy, Ice Cream and of Course Brittle is our specialty. We are located on Lake Ella in Tallahassee Florida ( FL ) Call us for special gift baskets at 850-385-9839 or go online to
Homemade Hazelnut Praline | Pastry 101 | Easy step-by-step
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Hazelnut praline is used as a component in various pastry products. It's used in nutty spreads as well as petit gateaux. You can readily buy them off-the-shelf but it tastes so much better when you make it yourself - and yes, it's much cheaper that way.
★Ingredients★
Sugar 100g
Hazelnuts 150g
★Steps★
1. Toast/Roast the hazelnuts at 160~165°C for 10mins.
2. Melt the sugar in a saucepan (large saucepan will allow the sugar to melt more evenly) Heat on medium-high heat while whisking/stirring the sugar.
3. When the sugar melts and turns brown in colour add the hazelnuts. The caramel will harden but keep stirring and it will turn liquid again.
4. Coat the hazelnut completely with caramel.
5. Cool completely.
6. Grind it in a food processor until it turns to paste.
★Useful Tip★
When grinding the caramelised hazelnut in the food processor, the friction inside the food processor will generate heat and it'll become hot! Keep the temperature of the paste below 60°C (preferably around 50°C) or else too much oil will be extracted from the hazelnut.
★Other method★
This method isn't the only method of making hazelnut praline. In fact the method I've shown you today is the quick method as it uses dry caramel rather than wet caramel. The old school version is one where you use wet caramel and crystallise the sugar with the hazelnut. It tends to have more depth in the flavour but it takes so much longer so I prefer the quick method.
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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#hanbitcho #sugarlane #조한빛 #슈가레인 #praline #프랄리네
Chewy Caramel Toffee Recipe | Make Caramel Toffee at Home
To make chewy caramel toffee at home, follow this simple and easy recipe video by GreyPot.
Ingredients to make Caramel Toffee
Sugar - 1/2 Cup ( to caramelize)
Sugar - 1/2 Cup
Cream - 1/2 Cup
Honey - 2 tbsp
Glucose Syrup - 2 tbsp (Optional)
Vanilla Essence - 1 tbsp
Butter - 3 tbsp
Salt - a pinch
Method to make Caramel Toffee
1. Heat sugar and caramelize.
2. Add cream and boil, add sugar, honey, glucose syrup and cook till it thickens.
3. Add salt and turn off the flame.
4. Add butter and vanilla essence and mix until butter is melted.
5. Pour this into a greased aluminum foil-lined tray.
6. Allow to cool down for 2 hours.
7. Take this out into a butter paper and cut it.
8. Wrap it with butter paper and store in airtight container.
Old-Fashioned PEANUT BRITTLE CANDY Recipe | Give as an Edible Gift :)
Christmas Time Old-Fashioned PEANUT BRITTLE!! Fast and Easy to make!! A perfect edible homemade CHRISTMAS GIFT for the PEANUT BRITTLE lover!! Recipe below...
PEANUT BRITTLE CANDY
Line a 15X10X1 baking pan with foil. Lightly butter foil. Set aside.
2 cups granulated sugar
1 cup white corn syrup
1/2 cup water
3-1/2 cups raw red skinned peanuts
1/2 teaspoon salt
2 tablespoons butter, cubed
2 teaspoon baking soda
1. In a heavy 4-1/2-quart sauce pan, over medium-heat, add the sugar, water, corn syrup, and salt. Bring to a boil while continuing to stir. Add the raw red skinned peanut. Stir until second boil. Add a candy thermometer and continue to stir until thermometer reaches 293 degrees F.
2. Remove candy thermometer. Immediately add butter and baking soda. Stir vigorously for 10-15 seconds. Candy will become lighter in color. Add PEANUT BRITTLE to prepare pan. Spread candy out evenly. Cool completely on cooling rack. About 1-2 hours.
3. Break into desired pieces.
TIPS: Store in an airtight container up to 3 weeks.
~~~ENJOY your Old-Fashioned PEANUT BRITTLE CANDY~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
Made with LOVE :)
Music by...Kevin MacLeon (
#food #candy #christmas #gift #homemade #peanutbrittle #recipe #video
The Best Recipe for Chewy Oatmeal Cookies is Not on the Back of the Oat Canister
Julia teaches Bridget the secrets to the best Chewy Oatmeal Cookies.
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Chocolate Chip Cookie Brittle - Dalya Rubin - It's Raining Flour Episode 6
Today I’ll teach you how to make an all time favorite recipe of mine, Chocolate Chip Cookie Brittle! I hope you enjoy! Subscribe! Like! Share!
Chocolate Chip Cookie Brittle:
1 cup sugar
2 sticks butter or margarine
1 teaspoon salt
1 1/2 teaspoons vanilla extract
2 cups flour
10 oz chocolate chips
Preheat the oven to 350 degrees F. Cream the margarine and sugar together on medium speed in a stand mixer or hand held mixer fitted with a paddle attachment. Mix until light and creamy. Then, add in the salt and vanilla and mix on medium for another minute until combined. Slowly add in all the flour and mix on low for a few seconds until the flour is combined and then up the speed to medium-high for another two minutes. Add in the chocolate chips and mix on low for 30 seconds. Spread the dough onto a 10 x 15 inch cookie sheet lined with parchment paper. Bake for 25 minutes until golden brown. **Don’t overcook! Store in a ziplock or container on the counter for up to one week or freeze for 2-3 months.
Thank you.