CHOCOLATE BRITTLE SURPRISE
Like chocolate-covered toffee! Disappears like magic! Great for holiday parties, gifts!
Provided by ShanaLee
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
- Place crackers on foil in 5 x 7 inch rows.
- Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
- Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).
- Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
- Refrigerate 1 hour. Break into pieces. Can be frozen.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 43.2 g, Cholesterol 40.7 mg, Fat 31.3 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 15.5 g, Sodium 184.2 mg, Sugar 33.4 g
CHOCOLATE BRITTLE
This is such an easy recipe and so good. You can also change the recipe and use different flavored chips for a different flavor. This is a great recipe for the Holidays.
Provided by Linda Griffith
Categories Chocolate
Time 25m
Number Of Ingredients 6
Steps:
- 1. Spray cookie sheet with Pam. Line cookie sheet with whole saltine crackers. Cover entire sheet. Cook butter, margarine and sugar over medium heat. Boil for 5 minutes, stirring constantly. Pour mixture over crackers and bake at 350 degrees for approximately 8 minutes until mixture bubbles. Remove from oven and pour chocolate morsels over the entire mixture. After a couple of minutes the chocolate will melt. Spread evenly. Top with nuts. Place in freezer for 15 minutes. Break into bite size pieces.
BONNIE'S CHOCOLATE BRITTLE
This recipe is easy, delicious and addicting. It tastes just like a store-bought candy bar. Hubby thinks it tastes better (He doesn't know he is eating less sugar.) No preservatives or additives, just good taste to satisfy your sweet tooth! This will make a great gift, too. I hope you enjoy my recipe!
Provided by BonniE !
Categories Nuts
Time 15m
Number Of Ingredients 3
Steps:
- 1. This candy is so easy to make. It tastes just like a regular candy bar with peanuts and a whole lot cheaper. Be careful, because it is addicting!
- 2. PREPARE THE PAN I use a 9 X 11 pan that used to fit an old toaster, which is the perfect size. Any small pan would do. Just adjust the amount of nuts. You can even make a large pan, but you will have to add more chocolate and nuts, if you do. Line the pan with waxed paper. Make sure the waxed paper covers the lip of the pan.
- 3. PREPARE THE NUTS I used Planter's lightly salted Dry Roasted Peanuts, which worked perfectly in this recipe.
- 4. Pour the Dry Roasted Peanuts into the pan. Use enough peanuts to make one single layer with the nuts close together. Set aside.
- 5. PREPARE THE CHOCOLATE I used Plymouth Pantry Almond Bark, Chocolate Flavored.
- 6. Use 6 squares of the Almond Bark.
- 7. Chop the bark.
- 8. Melt the chocolate until it is smooth. It takes about ten minutes.
- 9. Pour the hot chocolate over the peanuts.
- 10. Use a cake frosting knife to smooth the chocolate evenly over the top of the peanuts. NOTE!!!! Adding an Update to the Recipe here: I add one more layer of nuts to the top, press down with your hands, cover and refrigerate until set. It makes it prettier and about a half inch thicker, and tastes really good with the extra nuts.
- 11. FREEZE IT Place the pan in the freezer for about 30 minutes to set.
- 12. Don't worry about how ugly it looks, because when it sets, the bottom becomes the top, and it will look pretty!
- 13. BREAK IT! Make sure the chocolate in the pan is firm. Lift the chocolate from the pan with the wax paper, and turn it over, then peel the wax paper away. Break the chocolate brittle into large pieces.
- 14. Enjoy! Store in the refrigerator in an air tight container.
- 15. Everyone loves chocolate!
CHOCOLATE ALMOND BRITTLE
Here in Kern County, there are thousands of acres of almond orchards. I like to experiment with recipes—always trying to come up with something new. This candy is the result of altering, adding and a lot of taste testing (somebody had to do it!). I think it turned out rather well. —Pat Parsons, Bakersfield, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1 pound.
Number Of Ingredients 8
Steps:
- Grease a 15x10x1-in. metal baking pan; set aside. In a 1-1/2-qt. microwave-safe bowl, combine the sugar, corn syrup and salt. Microwave, uncovered, on high for 2-1/2 minutes. Stir in almonds; cook on high for 2-1/2 minutes. Add the butter and vanilla; cook on high for 1 minute., Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-in. pieces. , Melt chocolate coating in a microwave. Dip 1 side of brittle int chocolate and place on waxed paper to harden. Store in an airtight container.
Nutrition Facts : Calories 483 calories, Fat 22g fat (12g saturated fat), Cholesterol 4mg cholesterol, Sodium 313mg sodium, Carbohydrate 73g carbohydrate (62g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE PEANUT BRITTLE
This is a traditional peanut brittle recipe only with cocoa mixed in it for a rich chocolate taste 8)
Provided by OceanIvy
Categories Candy
Time 30m
Yield 1 sheet
Number Of Ingredients 7
Steps:
- Lightly butter cookie sheet and set aside for now.
- In small bowl, stir the cocoa and baking soda, then the butter; set aside.
- In heavy 2 quart saucepan, combine sugar, corn syrup and whipping cream, stirring to combine.
- Cook over medium heat. Keep stirring until sugar is dissolved.
- Stir in the peanuts and continue cooking, stirring frequently, until mixture reaches 300° or when syrup dropped into very cold water separates to threads that are hard and brittle (of course, make sure the bulb on the candy thermometer is not resting on bottom of the pan when used).
- Remove from heat and stir in cocoa mixture.
- Immediately pour onto the buttered cookie sheet.
- With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
- Put cookie sheet on a wire rack to cool completely.
- When the brittle is cool, break into pieces.
BAKER'S CHOCOLATE PEANUT BRITTLE BARK
Treat your family and friends to scrumptious BAKER'S Chocolate Peanut Brittle Bark. Perfect for holiday gift-giving, BAKER'S Chocolate Peanut Brittle Bark is made with chopped peanut brittle and a combo of white and semi-sweet chocolate.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 16 servings
Number Of Ingredients 3
Steps:
- Drop spoonfuls of melted chocolates onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife. Top with peanut brittle; press gently into chocolate with back of spoon.
- Refrigerate 1 hour or until firm. Break into pieces.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE BRITTLE SURPRISE
Make and share this Chocolate Brittle Surprise recipe from Food.com.
Provided by Juenessa
Categories Candy
Time 30m
Yield 2 dozen pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Cover cookie sheet with foil.
- Spray foil with cooking oil spray.
- Place crackers on foil in 5 x 7 inch rows.
- Microwave butter on high for 2 minutes.
- Add brown sugar and stir.
- Microwave on high for 2 more minutes, stirring every 30 seconds.
- Pour over crackers.
- Bake 10-15 minutes (should bubble but not burn).
- Sprinkle chocolate chips over hot crackers.
- Spread after 2 minutes (chips have softened).
- Sprinkle nuts on top.
- Refrigerate 1 hour.
- Break into pieces.
- Can be frozen.
- **Cook time doesn't include refrigeration time of 1 hour.
Nutrition Facts : Calories 2261.1, Fat 148.7, SaturatedFat 89.7, Cholesterol 244, Sodium 1117.3, Carbohydrate 250.7, Fiber 11.5, Sugar 197.5, Protein 12.8
CHOCOLATE-ALMOND BRITTLE
Make the crunchy candy with toasted chopped almonds and cocoa powder.
Provided by Food Network Kitchen
Time 1h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a rimmed baking sheet and cook, stirring once, until toasted, about 10 minutes and set aside.
- Lay a silicone baking mat on a rimmed baking sheet (or line the pan with aluminum foil and lightly butter). Spread the butter on the underside of a large offset metal spatula. Whisk the cocoa and baking soda together in a small bowl.
- Put the sugar, corn syrup and 3/4 cup water in a deep medium saucepan and attach a candy thermometer to the side. Cook over medium heat, stirring gently with a wooden spoon, just until the sugar dissolves. Increase the heat to high and boil the mixture until it reaches 310 degrees F or hard-crack stage.
- Remove the saucepan from the heat and carefully whisk in the cocoa mixture until combined. Stir in the toasted nuts with a wooden spoon. Working quickly, pour the hot brittle onto the prepared baking sheet and spread it as thin as possible with the buttered spatula. Cool for 5 minutes, then loosen the brittle from the pan with the spatula. Cool completely and then break into pieces. Store at room temperature in an airtight container for up to 5 days.
CHOCOLATE GANACHE & SALTED CARAMEL BRITTLE
This restaurant-quality dessert is sure to dazzle your guests. The toffee shard also contains hazelnuts
Provided by James Martin
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- For the ganache, put the chocolate into a large bowl. Heat the cream in a pan until just boiling, then pour it over the chocolate. Leave for 5 mins, then stir until smooth. Put the ganache to one side to thicken and cool, then chill until needed.
- For the caramel sauce, heat the sugar and butter in a pan until the sugar has dissolved and the butter has melted. Add the cream, bring to the boil, then remove from the heat and leave to cool.
- For the brittle, line a baking tray with baking parchment, then put the sugar and 4 tbsp of water in a heavy-based frying pan and heat, without stirring, until golden brown. Stir through the nuts, and pour (in a thin layer) over the parchment. Sprinkle with ½ tsp flaky sea salt and leave to set.
- To serve, drizzle each plate with sauce, heat a large spoon in a cup of hot water, then scoop out a curl of chocolate ganache for each plate. Break the brittle into shards and push a piece into each scoop. Sprinkle with crumbled brittle and add a pinch of sea salt.
Nutrition Facts : Calories 641 calories, Fat 50 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
CHOCOLATE COOKIE BRITTLE
A chewy chocolate chip cookie.
Provided by lvkathryn
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 55m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a small baking sheet.
- Stir flour, sugar, maple syrup, chocolate chips, brownie mix, egg, and baking soda together in a bowl until batter is evenly-mixed. Spoon batter onto prepared baking sheet.
- Bake in the preheated oven until set, 7 to 10 minutes. Cool to room temperature and break into pieces.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 34.7 g, Cholesterol 12.4 mg, Fat 2.1 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 99.6 mg, Sugar 21.7 g
CHOCOLATE PEANUT BRITTLE
Our home economists prepare this brittle in the microwave. So it's easy enough for anyone to make!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/4 pounds.
Number Of Ingredients 7
Steps:
- Grease a 15x10x1-in. pan and a metal spatula; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot)., Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts :
CHOCOLATE CHIP COOKIE BRITTLE
This Chocolate Chip Cookie Brittle is insanely addictive. It's just like getting the perfect buttery, crispy and salty edge of the cookie in every bite! Plus, it's a super simple dessert recipe!
Provided by Shauna Sever - Real Sweet Cookbook
Categories Dessert
Time 37m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350°F/175°C.
- Set aside a large (12×17) rimmed baking sheet.
- In a medium saucepan on medium heat combine the butter and sugar, stirring constantly. Once butter is melted, cook for one more minute and remove it immediately from the heat, being careful not to bring the mixture to a boil. Alternatively place butter and sugar in a large heat-safe bowl and heat in the microwave for 90-120 seconds until the butter is melted and sugar has dissolved slightly. Whisk mixture until it is combined.
- Let the mixture cool for 5 minutes and then whisk mixture again for 1 minute.
- Whisk in the vanilla and the salt.
- Stir int he flour until the dough forms and then stir in the pecans and chocolate chips.
- Press the dough onto the ungreased pan spreading it out all the way to the edges, you want the brittle to be thin.
- Bake for 22-25 minutes, rotating the pan every 7-8 minutes until it's lightly golden and firm to the touch in the center.
- Let the brittle cool in the pan for 3 minutes and then line a counter or second baking sheet with parchment paper and invert the first pan onto the second, and allow it to cool completely.
- Break the brittle into pieces and enjoy!
Nutrition Facts : Calories 187 calories, Sugar 13.3 g, Sodium 94.4 mg, Fat 10.7 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 21.8 g, Fiber 1.1 g, Protein 1.9 g, Cholesterol 17.1 mg
CHOCOLATE ALMOND APRICOT BRITTLE
Provided by Giada De Laurentiis
Categories dessert
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss together the almonds, chocolate chips, and apricots. Put them on the baking sheet, spreading them out into an even single layer across the entire baking sheet.
- In a medium saucepan stir together the sugar and the water. Cook over medium-high heat, stirring until sugar dissolves. Do not stir after that. Instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar that has stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, about 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the
- cookie sheet. Also, be careful not to move the cookie sheet after the sugar has been poured. The baking sheet will be very hot in the beginning. Let cool for at least 2 hours.
- Break the brittle into pieces and place on a serving dish.
CHOCOLATE-COVERED ALMOND BRITTLE
Categories Candy Chocolate Dessert Quick & Easy Almond Winter Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 1/2 pounds
Number Of Ingredients 7
Steps:
- Butter a large baking sheet and a metal spatula.
- In a heavy 5-6 quart saucepan combine water, sugar, and corn syrup and bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil syrup, without stirring, until it registers 310°F. on a candy thermometer.
- Remove pan from heat (syrup will be very hot). Carefully add baking soda and salt and, working quickly, stir until syrup foams and thickens. Stir in almonds and pour mixture onto prepare baking sheet, spreading with prepared spatula.
- Cool brittle 5 minutes and sprinkle chocolate evenly over it. Let chocolate melt, about 5 minutes, and spread it with a clean spatula. Chill brittle on baking sheet until chocolate hardens. Loosen brittle with a clean spatula from baking sheet and, holding brittle underneath with palms of hands to avoid smearing chocolate, drop from height of a few inches onto work surface to break into pieces. Transfer brittle, separating it with layers of wax paper, to airtight container. Brittle keeps, covered and chilled, 2 weeks.
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EASY CHOCOLATE BRITTLE RECIPE
From homemade-gifts-made-easy.com
CHOCOLATE CARDAMOM CREAM TART WITH PISTACHIO ... - FOOD & WINE
From foodandwine.com
Category Tarts
- In the bowl of a food processor, combine the flour, sugar, and salt; pulse a few times to blend. Add the butter and pulse until the mixture resembles coarse meal. Add 3 tablespoons water and pulse just until the mixture is moistened and holds together when gently squeezed. Add up to 1 more tablespoon water if necessary but be careful not to make the dough too wet. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to lift and press the dough into a cohesive piece. Wrap with plastic and shape into a flat rectangle. Chill for at least 1 hour (and up to 3 days).
- In a small pot, combine the milk and cardamom; bring to a simmer over medium-high. Turn the heat off and let stand, covered, for at least 30 minutes (or up to an hour).
- Place the bittersweet and milk chocolate in a medium bowl and place a fine-mesh sieve on top. In a small bowl, whisk together the cornstarch and sugar.
- Whisk the cornstarch mixture into the pot of milk. Whisk in the cream, egg yolks, butter, and salt until thoroughly blended. Bring the mixture to a simmer over medium heat, stirring constantly, until it has come to a very slow boil for 1 minute and has thickened nicely. You may have to switch between a whisk and a spatula to ensure a smooth texture. Adjust the heat as necessary to keep the mixture from scalding or overheating. Immediately pour the custard through the sieve over the chocolate, using a rubber spatula to push the custard through the sieve. Discard the solids in the sieve. Whisk the hot custard into the chocolate until the custard is smooth. Top with a piece of plastic wrap and let cool.
CHOCOLATE PANNA COTTA WITH SPICED PEPITA BRITTLE - FOOD & WINE
From foodandwine.com
5/5 Category Flan + CustardServings 6Total Time 2 hrs 30 mins
- In a small bowl, sprinkle the powdered gelatin over 1/4 cup of the milk and let stand until the gelatin is softened, about 5 minutes. In a medium saucepan, combine the remaining 2 1/2 cups of milk with 2 tablespoons of the sugar and the salt and bring just to a simmer over moderately heat. Remove the milk from the heat and whisk in the softened gelatin until dissolved.
- In a large microwave-safe bowl, melt the chopped chocolate at high power in 10-second intervals. Gradually whisk in the hot milk mixture until creamy. Strain the panna cotta mixture through a fine sieve into a large measuring cup.
- Lightly brush six 1/2-cup ramekins with oil and set them on a baking sheet. Carefully fill the ramekins with the panna cotta mixture and refrigerate them for about 2 hours, until the panna cottas are firm.
- Meanwhile, line a baking sheet with a silicone mat or lightly oiled parchment paper. In a small bowl, toss the pepitas with the cinnamon and nutmeg. In a medium saucepan, combine the remaining 3/4 cup of sugar with 1/3 cup of water and cook over high heat, swirling the pan gently, until a medium amber caramel forms, about 6 minutes. Remove from the heat and swirl in the butter and spiced pepitas. Pour the brittle onto the prepared baking sheet and spread it in a very thin layer. Let cool completely, about 20 minutes, then crack it into shards.
CHOCOLATE CASHEW BRITTLE - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
Category Candy, Dessert, SweetsEstimated Reading Time 2 mins
- Using a medium saucepan, bring corn syrup, sugar, water and salt to a boil over medium heat, stirring constantly.
- While the brittle is boiling, pour 1/2 bag of melting chocolate wafers into a small saucepan and heat over low flame until melted, stirring often.
14 BARK AND BRITTLE RECIPES - BON APPéTIT RECIPE | BON …
From bonappetit.com
Author Elyssa GoldbergPublished 2015-12-10Estimated Reading Time 2 mins
- Nutty Chocolate Toffee Bark. This recipe is easily doubled; it's also a perfect host or hostess gift. View Recipe.
- Spicy Orange Hazelnut Chocolate Bark. Dark chocolate is an antioxidant-rich treat that rounds off a day of hard work and good eating. Here, we’ve made things a bit spicier with a pinch of cayenne pepper.
- Golden Cashew-Curry Brittle. Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule.
- Salted Honey and Chocolate Bark. It's sweet and salty, the kettle corn of bark! View Recipe.
- Salted Pistachio Brittle. Break this vibrant green pistachio brittle on top of ice cream or crumble it over rice pudding. Or, do what we do, and eat it straight off the baking sheet.
- Coconut, Pistachio, and Cacao Chocolate Bark. Each year, the Food Lover’s Cleanse includes a bit of chocolate. A little sweet reward at the end of a disciplined day helps the program seem less stern, and bittersweet chocolate has its own antioxidant virtues.
- Halloween Peanut Butter and Toffee Candy Bark. This combination of chocolate chips, Butterfinger candy bars, and peanuts make for the perfect Halloween treat.
- Pumpkin Seed Brittle. Kick off the holiday sweet(s) season by sending guests home with this crunchy, easy-to-make-ahead brittle. View Recipe.
- Chocolate-Almond Bark with Sea Salt. We like the rich flavor and look of Marcona almonds in this bark, but roasted almonds work nicely, too. View Recipe.
- White Chocolate and Peppermint Cookie Brittle. White chocolate meets cooling peppermint to create the perfect Christmas time brittle. View Recipe.
CHOCOLATEY PEANUT BRITTLE | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 1Total Time 1 hr 30 minsCategory Tags
- Lightly butter a cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.
- Stir together sugar, corn syrup and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan).
- Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely. Snap into pieces; store in tightly covered container.
CHOCOLATE CHIP COOKIE BRITTLE - SUGAR SPUN RUN
From sugarspunrun.com
5/5 (3)Total Time 40 minsCategory DessertCalories 165 per serving
- Preheat oven to 350F (177C) and line two metal 13x9 pan with parchment paper (if you don't have two 13x9 pans, you can use one 13x9 and one cookie sheet, which is what I usually do).
THE BEST BRITTLE CANDY RECIPES - THE SPRUCE EATS
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Estimated Reading Time 3 mins
- Peanut Honey Toffee. This is it—the classic brittle, the great-grandaddy of them all! Whole salted peanuts are held together in a sweet, crunchy sugar candy.
- Salted Chocolate Peanut Brittle. Salted chocolate peanut brittle is a delicious twist on old-fashioned peanut brittle. The familiar nutty treat is coated with a layer of chocolate and a hefty pinch of flaked sea salt.
- Spicy Peanut Brittle. This spicy peanut brittle recipe improves upon a classic candy by adding a modern element--smoky, spicy chipotle chile powder. The resulting candy is crunchy, nutty, sweet, spicy, and terribly addicting.
- Macadamia Nut Brittle. Peanuts aren't the only game in town! This macadamia nut brittle recipe proves that there's plenty of room for creativity when it comes to nut brittles.
- Walnut Brittle Recipe. This walnut brittle recipe recipe has loads of crunchy nuts, the deep, rich taste of caramelized sugar and a touch of molasses flavor.
- Chocolate Nut Brittle Recipe. Chocolate nut brittle recipe has a double dose of chocolate flavor. The brittle itself contains a touch of cocoa powder, and the finished candy is drizzled with a generous helping of melted semi-sweet chocolate.
- Coconut Brittle Recipe. A brittle recipe without any nuts at all? Yes, it is possible--and not only is it possible, it's delicious! This coconut brittle recipe is toasted a rich, dark golden brown and is packed with tropical toasted coconut flavor.
- Glass Peanut Brittle Recipe. Glass peanut brittle recipe is a thin, translucent variation of traditional peanut brittle. We call this "glass brittle" because the peanuts are suspended in a beautiful, almost-clear brittle that has the appearance of glass.
- Vegan Peanut Brittle. Vegan peanut brittle is a wonderful treat to whip up any time of year, and it has so many options for variations. You can add cinnamon, sriracha, pumpkin pie spice, almond flavor; truly the choices are endless!
- Microwave Peanut Brittle. Love peanut brittle but hate how long it takes to make? Then this microwave peanut brittle recipe is for you! In less than 10 minutes your peanut brittle is fully cooked in the microwave.
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- Add brown sugar and stir well. Again microwave / heat for 2-3 minutes or until the sugar has melted well.
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