I made it last night. It came out really good. I was on pins and needles right up to the end when the sugar which was crystals and it finally carmelized. Thanks a lot
Beautifully explained. I especially like that you covered the entire process, because when the changes start happening, the go really quickly through the phases - timing is everything with this recipe. My grandma taught me a similar recipe 50 years ago, but she would stop at the point when the sugar just starts caramelising, round about the 15 minute point on your video (softer on the teeth!). And I completely understand your adding more sugar, my gran's recipe was equal weight of sugar, water and almonds. It might take a little longer for the water to evaporate, but more is absorbed into the almonds too, making her whole confection into a melt in the mouth moment. Instead of a deep frying pan, we'd use a large saucepan - the taller sides prevent the almonds from falling out and the searing hot liquid from splashing onto your hands. I laughed so much at your cameraman - you talk about not touching the hot almond which escaped from the pan and he corrects you, "You've lost three!" he says. Clearly he was counting every single lost almond!!! They must be very good indeed for him to be counting that carefully. I bet he picked them up afterwards and made short work of them. Now that I've seen your process - and realised that there is a stage beyond - I'll try the almond brittle following your full recipe. Previously, when I inadvertently allowed the almonds to cook a touch too long, I had reached the caramelisation stage, and gone some way past, but never to the end of the caramelisation stage, as you did in the video. Of course the almonds are delicious, perhaps even more so because they are slightly more toasted, but the caramel brittle is tough on the teeth, but I guess that at my age, I can suck on them instead of biting in. Who knows, the batch might just last longer. By the way, have you tried adding vanilla essence or using vanilla sugar in the recipe?
Just made some suar vanilla cinnamon Walnuts. However I didn't put that much water in mine. Try a mix of Walnuts, cashu and hazelnut. The flavor combo is awesome. Greetings from Bulgaria.
I made these, now several times. I'm addicted! I know I would not have gotten it right if I hadn't watched your video thru to the end just as you said. P.S. I had an Aunt Antonette as well! (one more thing, I am on a Keto diet ... these aren't keto but... I'm going to continue to make this because THIS is my once a year new break away! TY!
I made a batch of these last night. Very easy to make. Stick with it and keep stiring when the almonds dry out.. Is a bit of a work out but they soon 're melt. Are delish.. I'm giving some as gifts and no doubt I will be making more. Thank you for the recipe. Lovely x
Hey Chef Michael. Thank you for the recipe. I definitely will be making this. Enjoyed the whole presentation and have subscribed. I look forward to your next tutorial. Let’s keep the tradition going. God bless.
Really enjoyed this. Thank you! You're right, watching that sugar carmelize at the very end was essential to knowing when you've got it right. I just ruined a few cups of candied walnuts recently because I really didn't understand "sugar chemistry." Grrr!! Happy Holidays!!
Thank you so much for sharing this one. I love to gift things I make in the kitchen. I am going to try this for gifts and every time I make it I will remember you and this video. Best wishes,
Ohhh Yummy anything good is worth waiting for and it did take a long time but oh boy it looks so yummy!! Thanks for the recipe and your technique you really have great videos and are a good teacher. Joan Smith
🎉 I JUST made this and BOY are my arms tired,hahaha - it came out just like yours did right along with the small 4rth degree burn, haha - THANKS SO MUCH FER THIS, I'll be makin it from hyere on out 🎉
Maybe you missed my question 2 weeks ago. I have a RevereWare Teflon wok that looks so much like the pan you use. Do you think this pan would be appropriate for this recipe ? ( pans are so expensive and I hate to buy another one!). Thanks in advance for your advice
Bro. I have tried and tried, and I can’t make it happen. OMG Perfect recipe. I have tried three different pans. 6lbs of almonds and all the other ingredients. I just don’t know what I’m doing wrong. They all get burnt in the blink of an eye. I may need some professional help. Not to mention shoulder replacement surgery. Thank you for the recipe.
Hi Michael! I watched the video 2x before trying but my almonds never 'dried out' like yours did. I used brown sugar since that's what I had on hand but does that make a big difference? Where did I go astray? :-D
Almond brittle ... my neighbours wont be getting any of that. When it comes to almonds, if they want me to share that, they gotta be willing to was my dishes 😂😂😂
Try it - it's a lot less tiring when you're actually doing it - fascinating in fact. You'll need to be really patient at the end and wait for them to cool down completely before you start earing - THAT is the hard part!
- this is a the first video of yours I've watched, so don't take any offense to this comment, except as constructive criticism... You built up the suspense, but there was no secret at the end.
When you make brittle you're supposed to add baking soda at the end of your cooking process. I never made it like this before as you did in this video.
actually this recipe is NOT "like all the others". nearly all other recipes stop the process before the sugar crystalizes on the nuts, and then they pour it out and let it dry into the finished product, this recipe lets the sugar crystalize on the nuts(which is considered to be "ruined" by most candy makers) and then keeps roasting the nuts in the crystalized sugar coating until the sugar liquifies again. that is a major difference in recipes.
How wonderful that you are carrying on your family’s tradition! I feel blessed that you are sharing it with us🤗💕
I tried so many recipes until I found yours. Best ever😋
Greetings from South Africa 🦁
After three different (failed) recipes last year, I tried yours this week! Perfect! Thanks so much!
I didn’t find this recipe in time for Christmas but guess what I’m gonna make for New Years ?!😉
Finally a recipe that works. Got to be real patient after the water dissolves to get the sugar to caramalize. Thanks Michael!
I put less water and I use Walnuts. They came out great tonight.
I made it last night. It came out really good. I was on pins and needles right up to the end when the sugar which was crystals and it finally carmelized. Thanks a lot
Beautifully explained. I especially like that you covered the entire process, because when the changes start happening, the go really quickly through the phases - timing is everything with this recipe.
My grandma taught me a similar recipe 50 years ago, but she would stop at the point when the sugar just starts caramelising, round about the 15 minute point on your video (softer on the teeth!). And I completely understand your adding more sugar, my gran's recipe was equal weight of sugar, water and almonds. It might take a little longer for the water to evaporate, but more is absorbed into the almonds too, making her whole confection into a melt in the mouth moment.
Instead of a deep frying pan, we'd use a large saucepan - the taller sides prevent the almonds from falling out and the searing hot liquid from splashing onto your hands. I laughed so much at your cameraman - you talk about not touching the hot almond which escaped from the pan and he corrects you, "You've lost three!" he says. Clearly he was counting every single lost almond!!! They must be very good indeed for him to be counting that carefully. I bet he picked them up afterwards and made short work of them.
Now that I've seen your process - and realised that there is a stage beyond - I'll try the almond brittle following your full recipe. Previously, when I inadvertently allowed the almonds to cook a touch too long, I had reached the caramelisation stage, and gone some way past, but never to the end of the caramelisation stage, as you did in the video. Of course the almonds are delicious, perhaps even more so because they are slightly more toasted, but the caramel brittle is tough on the teeth, but I guess that at my age, I can suck on them instead of biting in. Who knows, the batch might just last longer.
By the way, have you tried adding vanilla essence or using vanilla sugar in the recipe?
PS: My gran used to call them "mandole brustulate", it's a centuries old recipe.
Just made some suar vanilla cinnamon Walnuts. However I didn't put that much water in mine. Try a mix of Walnuts, cashu and hazelnut. The flavor combo is awesome.
Greetings from Bulgaria.
great speaker not irritating like most others, ty kept my attentions
I made these, now several times. I'm addicted! I know I would not have gotten it right if I hadn't watched your video thru to the end just as you said. P.S. I had an Aunt Antonette as well! (one more thing, I am on a Keto diet ... these aren't keto but... I'm going to continue to make this because THIS is my once a year new break away! TY!
I made a batch of these last night. Very easy to make. Stick with it and keep stiring when the almonds dry out.. Is a bit of a work out but they soon 're melt. Are delish.. I'm giving some as gifts and no doubt I will be making more. Thank you for the recipe. Lovely x
Hey Chef Michael. Thank you for the recipe. I definitely will be making this. Enjoyed the whole presentation and have subscribed. I look forward to your next tutorial. Let’s keep the tradition going. God bless.
hello Chef Michael I just made my third batch came out very good hope you come out with more tutorial thanks
Try to ADD some cinnemon and vanilla.
Love from Denmark ❤️
Really enjoyed this. Thank you! You're right, watching that sugar carmelize at the very end was essential to knowing when you've got it right. I just ruined a few cups of candied walnuts recently because I really didn't understand "sugar chemistry." Grrr!! Happy Holidays!!
I'm looking forward to trying this.
so patient to finish the cooking, thanks
Looks scrumptious. New subscriber. I have allot of almonds now I know what I can utilize them🤍🤍💛🤗
Awesome demonstration, best I've seen...Thank you!
Another good recipe. You have a talent for speaking as you are cooking. TFS.
Thank you for this, my dad used to make this almost every Christmas Eve ☺️
Thank you so much for sharing this one. I love to gift things I make in the kitchen. I am going to try this for gifts and every time I make it I will remember you and this video. Best wishes,
Ohhh Yummy anything good is worth waiting for and it did take a long time but oh boy it looks so yummy!! Thanks for the recipe and your technique you really have great videos and are a good teacher.
Joan Smith
Oh my! That looks soooooooo good! Thanks for sharing your recipe!
It tastes and smells even better than it looks, believe me.
🎉 I JUST made this and BOY are my arms tired,hahaha - it came out just like yours did right along with the small 4rth degree burn, haha - THANKS SO MUCH FER THIS, I'll be makin it from hyere on out 🎉
Delicious almond candy, thanks!
Hi michael i did tried your recipe for the first it comes out 👌 thank you
Watching from Riyadh.Thanks for sharing
Thank you ! now you see why they are a special holiday treat ! did you get to check the apple cobbler in the g mas last supper video ?
Thank you so much Michael for this wonderful secret. Look so easy and yummy. I love it! : )David
I will certainly try this!
Fantastic! Thank you for sharing.
Thanks........wait till u try them youll be hooked from the first bite !
looks awesome !!!!
Maybe you missed my question 2 weeks ago. I have a RevereWare Teflon wok that looks so much like the pan you use. Do you think this pan would be appropriate for this recipe ? ( pans are so expensive and I hate to buy another one!). Thanks in advance for your advice
Bro. I have tried and tried, and I can’t make it happen. OMG
Perfect recipe. I have tried three different pans. 6lbs of almonds and all the other ingredients. I just don’t know what I’m doing wrong. They all get burnt in the blink of an eye. I may need some professional help. Not to mention shoulder replacement surgery. Thank you for the recipe.
Going to try same recipe with peanuts 🥜 😋 ❤
Can i use light brown sugar instead of white sugar? Thank you
Thank you so much! Merry Christmas!
Somehow I missed you turning the temperature down. WHEN do you turn it down, and to what setting?
It seems she is smiling at you, in Heaven, as you share this! Blessings to you and yours.
Hi Michael! I watched the video 2x before trying but my almonds never 'dried out' like yours did. I used brown sugar since that's what I had on hand but does that make a big difference? Where did I go astray? :-D
Thanks a lot man, love almonds
You're right! They are pretty hot.
I watched my brother in law's face expression when he picked one ☺ ☺
I would like you to send me some! love your family stories I eas crying listing I lost my MOM Christmas Eve Gid bless you
They look so yummy! Can't wait to try them! Thank you, Chef Micheal!
I saw you reduce the heat before the battery change, but at some point did you increase it back up, because the “flame” looked purple again 🤔
Almond brittle ... my neighbours wont be getting any of that. When it comes to almonds, if they want me to share that, they gotta be willing to was my dishes 😂😂😂
Mine hasn’t properly liquified again? Followed you to the letter. Does this fail for people with induction?
Awesome! Can i use almond flakes insetad
Thank you for sharing your recipe.
Looks great! I'll give it a try. Thank you for sharing the recipe Michael 👍🏻
Any ideas - my caramel is too hard :/ I'm afraid of someone chipping a tooth. What did I do wrong?
Love your voice
Hey Michael con I use peanut 🥜 ?
I have a Revere Ware Teflon wok that looks so similar to your pan. Would it be ok to use that?
Chef Michael , awaiting reply please. New Year’s Day is over but I’d sill like to make these. What about my pan ? Yes or no?
Thank you for sharing!
I was tired just watching you. Thanks for sharing.
Try it - it's a lot less tiring when you're actually doing it - fascinating in fact. You'll need to be really patient at the end and wait for them to cool down completely before you start earing - THAT is the hard part!
Can you use peanut?
Could you add a little cinnamon to these?
Well ain’t that the best half hour!
Great video!
Looks yummy!!!!
That's a lot of work!
Thank you for video.
Looks delicious
I wanna come and live in your house. ❤️
Puerto Rico🤘🇵🇷
Can the recipe be doubled??
- this is a the first video of yours I've watched, so don't take any offense to this comment, except as constructive criticism... You built up the suspense, but there was no secret at the end.
I hear the love 💖
I think I use a pot that’s too deep. Thx for sharing❣️
Friend I got the same result with cashews nuts I think you do not need só much water, you will get the same final result
I'll check it out!
Looking good
Thank you
When you make brittle you're supposed to add baking soda at the end of your cooking process. I never made it like this before as you did in this video.
Actually, this IS the traditional way of making it. Do you use the baking soda for cleaning the pan, or actually in the recipe?
God keep him
Can you do pecans like that or walnut
Start with less water
*instead?
She passed? Did she play poker?
Yum
Fail...burnt mine. It didn't get that burnt but slightly burnt.
Not that sweet either.
But thanks anyways.
PS. Mine was like eating shards of glass covered almonds. 😂
Microwave sir. Easy fast less than 10 min.delicious . Doing it for years that way. Any nuts work.
Doesn’t seem right your way, just saying.
not a secret...
Ll
Get your teeth fixed, michael
The camera person needs to 🤐
Adding sprinkles doesn't make it a secret recipe. This recipe is like all the others.
The world always needs a critic...
actually this recipe is NOT "like all the others". nearly all other recipes stop the process before the sugar crystalizes on the nuts, and then they pour it out and let it dry into the finished product, this recipe lets the sugar crystalize on the nuts(which is considered to be "ruined" by most candy makers) and then keeps roasting the nuts in the crystalized sugar coating until the sugar liquifies again. that is a major difference in recipes.
Is the video about almonds or your family, get with the program dude.
Can u use peanuts?