Monday, 24 December 2012

Christmas Goodie Countdown Day 6 -- Chocolate fruit and nut thins & Mixed nut brittle

What's up: Cream puffs, Caramel popcorn, Homemade marshmallows

Homemade gifts are the best! Not only are they meaningful, but when you make it yourself, you know it’ll be good. A DIY gift also means you can customize it the way you want, personalize it to each person you’re gifting it to, making the present that much better.

White and Dark chocolate fruit and nut thins

Christmas Goodie Countdown Menu 

7. Surprise! 

Today, we have chocolate fruit and nut thins and mixed nut brittle (or brickle). These are very easy to whip up and require only a few ingredients you probably already have in your pantry. Depending on who you’re making these for, you can choose your own combination of chocolate (semi-sweet, milk, white, dark), nuts (hazelnuts, almonds, walnuts, pecans, pistachios), and fruit (dried cranberries, apricots, crystallized pineapple, ginger, coconut flakes). Go wild with the combinations and make them as festive as you’d like!

I got this recipe from Appetite for Discovery.

Chocolate fruit and nut thins recipe

Makes: About 20 thins 
Rating: 4/5 


  • 100 g or one package of chocolate (dark, white, milk etc) 
  • Your choice of toppings 


Chop up your chocolate and melt it using one of the following methods 

Double boiler

Fill a saucepan with about 1/4 with water and either use a rack and place a ceramic/glass bowl on top or use the same bowl and place it over the sauce pan, making sure the bowl doesn’t touch the water.


In a glass/ceramic bowl, pop handfuls of chopped chocolate into the microwave for about 20 seconds at a time, each time adding some and mixing thoroughly. 

  1. Melt the chocolate (make sure the heat isn’t too high or it might make the chocolate seize and get all clumpy and dry). 

  2. Once the chocolate is melted, drop about one teaspoon full onto a baking sheet lined with parchment paper. Evenly spread the chocolate into about 3- 4 inch chocolate circles. 
  3. When you’ve made a few circles, stop and add your toppings before the chocolate dries. 
  4. You can leave the chocolates out to dry at room temperature or pop them in the fridge for about 1 – 2 hours to set. 

Topping ideas 

  • Dried/crystallized fruit (cranberries, apricots, pineapple, ginger, strawberries, cherries) 
  • Candied citrus peels
  • Toasted coconut flakes 
  • Toasted pistachios, almonds, hazelnuts, pecans 
  • Crushed candy canes 
  • Crushed oreos


  • You can also drizzle the chocolates with caramel or extra chocolate.
  • I the chocolate seizes, you can add a little bit of shortening or oil to help it out. It will take a bit longer to solidify but it will work!
  • Pistachios and cranberries make a great Christmas combination.
  • Do NOT add water! 

I got this recipe from Will Cook for Friends

Mixed nut brittle recipe 

Makes: one 9x11” pan
Rating: 4/5


  • 3 tbsp unsalted butter 
  • 2 ½ cups granulated sugar 
  • 1/2 cup water 
  • 1/3 cup corn syrup 
  • 1 tsp baking soda 
  • 1 tbsp vanilla extract 
  • 2 cups toasted nuts 


  1. Grease a 9x11” baking sheet or line with parchment paper. 
  2. In a large sauce pan, melt the butter. Then, turn the heat down to medium and slowly add sugar, corn syrup and water, bringing to a boil. Brush the sides of the pan with water to make sure the sugar doesn’t burn. Continuously stir the mixture until the sugar has dissolved.
  3. Adding sugar, boiling sugar, mixture caramelizing, final product
  4. When the mixture begins to boil, continue to cook and stir until the temperature reaches about 335-340F or the mixture is about golden brown. 
  5. Once the mixture reaches 335-340F, remove from heat and add in the baking soda and vanilla, stir in. Then, add in your nuts, give it a stir and pour out onto your baking sheet. 
  6. With a pregreased offset spatula, spread the mixture across the pan, making sure the top is smooth and the mixture is even throughout the pan. 
  7. When the brittle has cooled and hardened, break it apart with your hands into medium-sized chunks. 

Easy and delicious mixed nut brittle


  • If you don’t have a candy thermometer, have a bowl full of ice-cold water on hand and when the mixture starts turning golden, pour a few drops into the water and let it solidify. You want the brittle to be at about crack-ball stage. Use this sugar guide to help you decide. 

  • Make sure the let the toasted nuts cool before adding them to the brittle syrup. 

  • If you have large nuts, make sure to chop them up before adding them to the mixture. 

  • Make sure to keep the heat on medium. High heat will cause the sugar to burn. Be patient!

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