THE BEST PEANUT BRITTLE
This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.
Provided by Food Network Kitchen
Time 40m
Yield 8 to 10 servings; makes about 20 pieces
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
- Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
- Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
- Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.
ANN'S CRUNCHY PEANUT BRITTLE
Make and share this Ann's Crunchy Peanut Brittle recipe from Food.com.
Provided by Miss Annie
Categories Candy
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix and set aside the butter and soda.
- In a large pan, mix and boil the sugar, water,and syrup to hardball stage (254 degrees F).
- Add peanuts and stir constantly until mixture turns yellow (NOT AMBER) about 5 minutes.
- Remove from heat and add butter mixture and vanilla.
- Pour onto greased cookie sheet.
- Pat into a thickness you like with the back of a spoon.
- Cool and break into pieces.
- Store in airtight container.
Nutrition Facts : Calories 636, Fat 28, SaturatedFat 4.3, Cholesterol 2.5, Sodium 518.1, Carbohydrate 91.7, Fiber 4.7, Sugar 63.6, Protein 14.1
TORTONI
A wonderful Italian ice cream dessert I discovered when I worked at a banquet hall as a teen. Prep time does not include freezing.
Provided by JenniferK2
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Scoop ice cream into a bowl; stir until smooth but not melted.
- Stir in pecans, chopped cherries, rum extract and vanilla.
- Spoon into foil baking cups; freeze until firm.
- To serve, garnish each with 1 t whipped cream and a cherry.
TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)
This gorgeous candy is very easy, but it does take a while to make--mostly standing at the stove and stirring. But it's worth it for the gorgeous nut-studded, amazingly textured final product.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 40
Number Of Ingredients 10
Steps:
- Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
- Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
- Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
- Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
- Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
- Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
- Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
- Cut torrone into 1-inch squares using a sharp serrated knife.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 18.2 g, Fat 6.8 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 20.3 mg, Sugar 16 g
More about "brittle crunch tortoni food"
CRUNCHY FOOD: HOW MEALS GO FROM MOUTH-WATERING TO …
From epicurious.com
MIXED NUT BRITTLE RECIPE - SOUTHERN LIVING
From southernliving.com
CRUNCHY PEANUT BRITTLE RECIPE [VIDEO] - SWEET AND …
From sweetandsavorymeals.com
AMAZON.COM: PEANUT BRITTLE CRUNCH TOPPING WITH SPRINKLES AND …
From amazon.com
Reviews 20
HOW TO MAKE ITALIAN TORRONE AT HOME - LA CUCINA ITALIANA
BULLDOG BRITTLE. SWEET + CRUNCHY TREAT - LIVE LAUGH ROWE
From livelaughrowe.com
31 BARKS & BRITTLES FOR EXTRA-HAPPY HOLIDAYS | TASTE OF HOME
From tasteofhome.com
CORNELIA CONFECTIONS REMOVES CORN SYRUP FROM ITS …
From specialtyfood.com
BRITTLE CRUNCH TORTONI | RECIPE | CROCKPOT CANDY RECIPES, …
From pinterest.com
BRITTLE-BRITTLE
From brittle-brittle.com
BRITTLE, CRUNCHY - CROSSWORD CLUE ANSWERS - CROSSWORD SOLVER
From crossword-solver.io
BEST-EVER CASHEW BRITTLE RECIPE - FOOD & WINE
From foodandwine.com
DESSERT [JULY4TH 8.284]
From forums.delphiforums.com
CANDY BRITTLE RECIPES
From allrecipes.com
GENEVA SUPER FOODS - RECIPES
From genevasuperfoods.com
BRUTTLES | HOME
From bruttles.com
CRISPY AND CRUNCHY: WHAT'S THE DIFFERENCE? | EPICURIOUS
From epicurious.com
TORTONI: A TRUE ITALIAN DESSERT - COOKING ITALIAN WITH JOE
From cookingitalianwithjoe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love