Sunday, 12 May 2013

Chocolate-Dipped Lavender Pine Nut Brittle Recipe

Take a journey to the southern of Italy with is exclusively flavorful weak and the novel Candy by Joanne Harris. Vianne, a chocolatier, gives her miracle to developing lavish sweets and in the procedure victories over an whole city.—Taste of House Analyze Kitchen
Chocolate-Dipped Lavender Pine Nut Brittle Recipe


    1 tbsp butter, melted
    3 glasses sugar
    1 cup light maize syrup
    1/2 cup water
    4-1/2 glasses maple nuts
    1/4 cup butter, softened
    2 tsp cooking soda
    2 tsp vanilla flavor extract
    1 tsp. dry rose flowers
    1/2 tsp. salt
    1 lb chocolates sweets covering, coarsely chopped


    Oil two 15-in. x 10-in. x 1-in. dishes with dissolved butter; set aside.
    In a large pot, merge the glucose, maize syrup and the water. Prepare, without mixing, over method warm until a sweets temperature gauge flows 230° (thread stage). Carefully add maple nuts; cook and mix constantly until combination gets to 300° (hard-crack stage).
    Remove from the heat; mix in the melted butter, everyday, vanilla flavor, rose and sodium. Immediately add into prepared dishes. Spread to 1/4-in. width. Cool before breaking into pieces.
    In a microwave, liquefy candy coating; mix until sleek. Dip each sweets piece midway into the dissolved chocolate; allow excess to drop off. Place on wax paper and let stand until set. Store in an air-tight package. Yield: 3 pounds

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