Chile Cinnamon Brittle With Mixed Nuts Food

BRITTLE WITH MIXED NUTS

Steps:

• Butter a baking sheet with 1-1/2 teaspoons of butter; set aside. In a large saucepan, combine the sugar, water and corn syrup. Cook over medium heat until a candy thermometer reads 270° (soft-crack stage), stirring occasionally. , Add nuts; cook and stir until the mixture reaches 300° (hard-crack stage). Remove from the heat; stir in vanilla and remaining butter. Add baking soda and stir vigorously. , Quickly pour onto prepared baking sheet. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

CINNAMON WALNUT BRITTLE

Steps:

• Butter a baking sheet; set aside. In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Cook, uncovered, on high 2-1/2 minutes longer. Stir in the walnuts, butter and cinnamon. , Microwave, uncovered, on high for 2 minutes longer or until mixture turns a light amber color (mixture will be very hot). , Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto prepared pan; spread with a metal spatula. Cool; break into pieces.

EASY NUT BRITTLE

Steps:

• Spray a rimmed baking sheet and a wide metal spatula with cooking spray; set aside.
• In a 2-quart glass measuring cup, combine sugar, corn syrup, and salt, stirring until sugar is moistened. Microwave on high for 4 minutes. Stir in butter and nuts; return to microwave for about 5 minutes, until the sugar mixture is thick, bubbly, and very pale brown in color. Mixture is very hot; use handle when holding and pouring.
• Remove from microwave, stir in vanilla and baking soda (mixture may foam up). Immediately pour onto prepared baking sheet, spreading mixture as thinly as possible with the prepared spatula. Let stand 20 minutes until hardened, then lift off sheet, and break brittle into bite-size pieces.

MIXED NUT-CORNFLAKE BRITTLE

Steps:

• Line a 15x10x1-in. baking pan with foil and heavily grease the foil; set aside. In a large heavy saucepan, combine the sugar, corn syrup and butter. Cook and stir over medium-high heat until sugar is dissolved and mixture begins to a boil. Remove from the heat. Stir in cornflakes and nuts. , Spread into prepared pan. Bake at 300° for 25 minutes. Cool on a wire rack. Break into pieces. Store at room temperature in an airtight container.

NUT BRITTLE

Steps:

• Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon.
• Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks.

CHILE-MACADAMIA BRITTLE

Steps:

• Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
• Shake nuts in a coarse sieve to remove any nut powder (this will create a clearer brittle).
• Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until golden. Immediately stir in red pepper flakes and nuts and cook, stirring, until nuts are golden, about 1 minute. Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.) Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces.

CASHEW-CINNAMON BRITTLE

Steps:

• Using butter, generously grease a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT®).
• Mix together cinnamon and baking soda; set aside.
• In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350°F
• Remove from the heat and, working quickly, whisk in the cinnamon and baking soda mixture, butter and cashews.
• Pour the mixture onto the oiled pan and spread it out a bit with buttered metal spoon or a wooden spoon to about 1/4- to 1/2-inch thickness. Don't spread it too thin. Let cool and harden, uncovered, 30-45 minutes. Using your hands, break the brittle into pieces. Store in an airtight container.
• Tip: To wash the saucepan, fill it with water and let it soak overnight.

MIXED NUT PEANUT BRITTLE

Steps:

• Butter two 15x10 cookie sheets.
• Cook sugar,syrup,water,butter and salt in a heavy saucepan oven medium heat, stirring often, watching to see that it does not burn.
• Cook to 275 degrees until syrup turns a clear, golden brown. Remove from heat just when it turns that rich golden color, but does not begin to burn.
• Remove from heat and immediately add mixed nuts and baking soda.
• Pour onto 1 large cookie sheets, spread with forks to pull candy to cover pan or if you're lazy (like me) turn the pan to allow the gooey mess to travel across the pan.
• Allow to cool and crack. If you're in a hurry ( like me) you can put the cookie sheet in the frig for a few minutes.
• Immediately join Weight Watchers. LOL.

MIXED NUT BRITTLE

Steps:

• In a large heavy saucepan, combine the sugar, corn syrup and water. Cover and bring to a boil over medium heat. Uncover and cook until a candy thermometer reads 290° (soft-crack stage)., Meanwhile, grease a 15x10x1-in. baking pan with 2 teaspoons butter; set aside. Place nuts in two ungreased 15x10x1-in. baking pans; bake at 325° for 10-15 minutes or until warm. (Keep warm until ready to use.), Remove sugar mixture from the heat; carefully stir in the nuts, vanilla, salt and remaining butter. Quickly spread into prepared pan. Cool completely; break into pieces.

CHILI MIXED NUTS

Steps:

• In a bowl, mix butter, chili seasoning, lime juice, garlic salt. Add nuts and mix to coat well.
• Spread nuts on a baking sheet with parchment paper.
• Bake in a preheated oven of 325 F for 15 minutes (shake 2 times). Spread nuts on foil sheet and let cool.