CRUNCHY PUMPKIN-PEANUT BRITTLE
Discover your new favorite brittle recipe with our Crunchy Pumpkin-Peanut Brittle. Peanut and chocolate flavors are a classic combo, but this Crunchy Pumpkin-Peanut Brittle proves that pumpkin seeds can add a delicious and seasonal finishing touch.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield Makes 24 servings.
Number Of Ingredients 6
Steps:
- Cover surface of cutting board with parchment or waxed paper; lightly spray paper with cooking spray. Set aside. Cook water and sugar in large heavy saucepan on high heat 8 to 10 min. or until sugar turns a dark amber color, stirring frequently. Swirl pan and brush down sugar crystals on sides of pan with wet pastry brush just until sugar comes to boil.
- Remove saucepan from heat; quickly stir in nuts, pumpkin seeds and butter. Immediately pour mixture onto prepared parchment; spread evenly with wooden spoon. While hot, cut into 24 pieces. Cool completely
- Drizzle or spread thin layer of chocolate over brittle.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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.
PUMPKIN CUSTARDS WITH BRITTLE TOPPING
Smooth pumpkin-egg custard with crunchy peanut brittle topping makes a light, creamy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Spray 6 (6-oz) custard cups or ramekins with cooking spray.
- In blender, place all ingredients except peanut brittle. Cover; process on high speed just until smooth. Pour mixture evenly into custard cups. Place cups in 13x9-inch pan; place pan in oven. Carefully pour very hot water into pan to within 1/2 inch of tops of cups.
- Bake 45 minutes or until knife inserted halfway between center and edge comes out clean. Carefully transfer cups from water to cooling rack using tongs; cool completely.
- Cover; refrigerate at least 8 hours. Sprinkle each custard with 2 teaspoons peanut brittle before serving.
Nutrition Facts : Calories 310, Carbohydrate 54 g, Fiber 2 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg
TWO MINUTE PEANUT BRITTLE
This is a delicious brittle candy that you can whip up in just a couple of minutes. You can be creative with this and use toffee, pistachios, or other nuts.
Provided by HONEYBEEMELISSA
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 4m
Yield 12
Number Of Ingredients 2
Steps:
- Coat a cookie sheet with nonstick cooking spray. Set aside.
- Place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in the peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 18.2 g, Cholesterol 1.4 mg, Fat 7.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 50.2 mg, Sugar 13.7 g
MOM'S BEST PEANUT BRITTLE
This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.
Provided by Amanda
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Grease a large cookie sheet. Set aside.
- In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
- Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 22.3 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 132.2 mg, Sugar 15.6 g
PUMPKIN SEED BRITTLE
Provided by Alison Roman
Categories Candy Thanksgiving Kid-Friendly Halloween Fall Edible Gift Seed Candy Thermometer Bon Appétit Small Plates
Yield Makes 16 servings
Number Of Ingredients 11
Steps:
- Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 tablespoons water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°F, 3-4 minutes.
- Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°F, 3-4 minutes.
- Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces.
- DO AHEAD: Brittle can be made 1 week ahead. Store airtight, layered between sheets of parchment paper, at room temperature.
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
AMISH PEANUT BRITTLE
Make and share this Amish Peanut Brittle recipe from Food.com.
Provided by MrsNestleroad
Categories Candy
Time 1h25m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, molasses, water and salt in a heavy saucepan.
- Cook slowly, stirring occasionally, to 280 degrees F.
- Stir in butter and immediately remove from heat.
- Stir in peanuts.
- Pour onto greased marble slab or stoneware platter and let cool.
- Break into pieces.
Nutrition Facts : Calories 258, Fat 12.7, SaturatedFat 3.3, Cholesterol 8.1, Sodium 50, Carbohydrate 34.2, Fiber 1.6, Sugar 27.4, Protein 5
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