Monday, February 20, 2012

Coconut and Marcona Almond Brittle | Secret Recipe Club



Have you heard the secret yet? The secret has to do with a group of food bloggers and a site called – The Secret Recipe Club. In a nutshell, it is a group of food bloggers who joined an online cooking club. The premise is based upon the concept that once a month each blogger is assigned another blogger’s website, selects a favorite recipe to make and post their version on the magic reveal day. You are given creativity rights to make changes or keep exactly the same version.



For February, I was matched with Veronica from My Catholic Kitchen. She is a self taught cook who adores her family that she treads throughout her blog. As she calls them, her family is the core of her cast of characters with “The Hubster”; her daughter is “Monkey Girl” and her rescue doggie “Meeka”. She views her family and friends as her “ingredients for her life” – how appropriate with publishing her food blog. Veronica has many wonderful recipes on her site and it took a bit of time to narrow it down to my final selection – an adaptation of her coconut brittle.


Growing up, I was fortunate that my parents sent me to Catholic school from first grade through high school. I was provided with a wonderful education along with the enhanced learning associated with my faith. It is something that I will always be grateful for and cherish the friends, education and lessons I gained from that experience. Having been matched with Veronica was a great pairing.


I have a true affinity for Marcona almonds and toasted coconut, so why not incorporate these two loves into the brittle. In addition, I have yet to make brittle, so why not carpe Diem – seize the moment. Veronica’s recipe was both simple and straight forward. The result was pure heaven and not to mention rather addictive. Knowing this, I decided to bring the batch of goodness to my office, where by the end of the day, only crumbs remained.

Coconut and Marcona Almond Brittle

2 C. sugar
1 C. light corn syrup
½ C. water
¼ C. butter
2 C. Marcona almonds
¾ C. Shredded coconut, toasted
1 ½ t. baking soda

Directions

Butter two large baking sheets with side. Set aside. In a three quart sauce pan combine sugar, corn syrup, water and butter. Cook and stir over medium heat until mixture reaches 275 degrees on a candy thermometer. (soft crack stage) Stir in nuts and continue cooking until mixture reaches 295 degrees (hard crack stage) on a candy thermometer.

Remove pan from the heat, add baking soda, and stir to combine. Immediately pour onto prepared baking sheets. While hot sprinkle with the toasted coconut. Cool completely and break into pieces and store tightly covered for up to 1 month. Makes approximately 2 pounds.









30 comments:

  1. We love Marcona almonds. The flavor is just so much more intense. This sounds awesome!

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  2. Fantastic looking brittle for your first try! Bet it was addictive with the almonds and coconut!

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  3. That looks fantastic! I love anything with coconut, especially almonds!

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  4. Great choice for SRC, these look so delicious! So glad to be in Group C with you! :)

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  5. Good pick, Lisa...I'm a marcona almond lover as well! When I can get to Trader Joe's, I love to buy their marcona almonds w/rosemary and sea salt...addictive!!

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  6. You did a great job on my recipe. Your photos look amazing. Thank you so much!

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  7. wow, did that ever come out pretty.

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  8. Your brittle looks fantastic! I love the addition of the delicious marcona almonds.

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  9. I first tried marcona almonds in Spain and I'm so glad they've become readily available here in the US. I absolutely love this brittle, with the coconut and almonds. Yum!

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  10. Great selection! I can't think of a better combo than almonds and coconut!!

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  11. I love the photo's! Where did you get those napkins?

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    1. Thank you! I got the napkin from pottery barn around the late fall. They have great linens .

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  12. I am absolutely saving this recipe for the holidays!

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  13. Lisa...I LOVE this brittle! You know...I am crazy for coconut...but I have never thought to put this in a brittle. What a GREAT recipe choice! Both you and Veronica have really lovely blogs. And I have to tell you...I LOVE your pretty spoons! : )

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  14. I have saved this recipe and can't wait to make it...but I need to do it when I'm having guests otherwise I'd eat the entire batch.

    If you haven't already, I'd love for you to check out my Group 'A' SRC entry: Crunchy Fudgy Heart Bites

    Lisa~~
    Cook Lisa Cook

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  15. great blog and beautiful pictures!!

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  16. your photographs are amazing - I am sure the brittle tasted as good as it looks :)

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  17. This is a very beautiful Secret :)

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  18. Great pic for SRC. It sounds like the two of you matched up very nicely :)

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  19. What a great match - and your photos are absolutely gorgeous!

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  20. Mmmmmm...delicious choice for the SRC! And don't say anything, but I think group C is the best ;)

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  21. Your pictures are stunning & this brittle sounds amazing!

    Thanks for stopping by!!

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  22. Oh my goodness, this brittle looks wonderful1 Such a great combination!

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  23. Lisa, I love marcona almonds and love coconut so how could I resist these!
    xo
    E

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  24. Um, yes please! This looks so amazing. I absolutely love toasted coconut and almonds. I can't wait to try it out. Great to be part of group C with you. :)

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  25. Marcona Almond Brittle sounds so delicious, great choice! Beautiful photos as well, I need a brittle board,lol!

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  26. This definitely looks a cut above my grandpa's microwave peanut brittle. It has been a really long time since I've had a nut brittle! Maybe it's time to introduce my kids to it.

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  27. I love, love, love marcona almonds! They are my absolute favorite nut to snack on ... so much so I have to limit the amount I keep in the house!

    Great recipe!

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