NUT BRITTLE
Although peanut brittle may be the most common variety, you can also use other whole nuts such as cashews, hazelnuts, almonds, or pecans, as well as toasted pumpkin seeds. When giving as a gift, package this nut brittle block with cellophane, and include a small hammer and bow.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 9-by-13-inch piece
Number Of Ingredients 8
Steps:
- Brush a 9-by-13-inch rimmed baking sheet with butter. Combine sugar, corn syrup, salt, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Wash down sides of pan with a pastry brush dipped in water to prevent any crystals from forming. Cook, swirling pan occasionally, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees).
- Stir in the nuts; continue to cook, stirring often so the nuts do not burn, until the mixture is golden amber in color. Remove from heat.
- Carefully stir in vanilla and baking soda. The mixture will foam up in the pan. Pour the mixture onto the prepared baking sheet, and quickly spread with an oiled metal spatula. Set aside until completely cool. Break into pieces to serve. Brittle can be stored in an airtight container at room temperature up to 1 month.
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.
NUT AND SEED BRITTLE
Provided by Ree Drummond : Food Network
Time 2h
Yield 2 bags
Number Of Ingredients 9
Steps:
- Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process.
- Line a baking sheet with parchment.
- Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes.
- Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1 1/2 hours.
- Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon.
NUT BRITTLE
Provided by Food Network Kitchen
Categories dessert
Time 19m
Yield 24 pieces
Number Of Ingredients 7
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.
QUICK PEANUT BRITTLE
Break this salted peanut brittle into shards to decorate puds or give as a gift to a foodie friend. It will keep for several weeks in an airtight container
Provided by Liberty Mendez
Time 7m
Yield Makes 300g
Number Of Ingredients 3
Steps:
- Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
- Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.
Nutrition Facts : Calories 96 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
SPICY PEANUT BRITTLE
If you like a little hot with your sweet than this is the candy for you. Peanut brittle with a little spice added and all made in microwave so super simple.
Provided by Karrie Massotti
Categories Candy
Time 15m
Yield 1 lb
Number Of Ingredients 8
Steps:
- Coat a cookie sheet with cooking spray.
- Also spray a metal spatula (and yes it matters, goo will stick to all others and make it impossible to work with)
- set aside cookie sheet and spatula.
- In a large bowl, mix the peanuts, hot pepper sauce and allspice
- Put sugar and corn syrup into a large glass microwavable bowl.
- Stir mixture - will be very thick but will change when heated.
- Microwave, uncovered on high for 4 minutes.
- stir again.
- add in spicy peanut mixture.
- stir until blended.
- Return to microwave and cook on high 4-5 minutes longer.
- Stir in butter.
- Microwave 45 seconds.
- Very quickly add in baking soda and vanilla and stir. It will foam and the color witl lighten.
- Immediately pour into prepared pan and spread as thin as possible with prepared spatula.
- Cool, break into pieces (put in bag and use hammer to smash is easiest).
Nutrition Facts : Calories 2962.8, Fat 145, SaturatedFat 22, Cholesterol 10.1, Sodium 4512.5, Carbohydrate 392.9, Fiber 22.8, Sugar 257.9, Protein 67.2
EASY NUT BRITTLE
Use any combination of nuts you like, or just one kind, to make this sweet and crunchy nut brittle dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 1 1/2 pounds
Number Of Ingredients 8
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.
SWEET PEANUT BRITTLE
To make HOT-sweet brittle, stir in 1 t. hot pepper sauce into candy along with vanilla. All this is done in the microwave. Wonderful, wonderful!!
Provided by CoffeeB
Categories Candy
Time 35m
Yield 1 1/2 pounds, 16 serving(s)
Number Of Ingredients 8
Steps:
- Spray a large baking sheet or a 10x15 inch baking pan with cooking spray.
- Set aside.
- Mix sugar and corn syrup in large microwaveable bowl until moistened.
- Microwave on high 5 minutes (caution, candy mixture gets very HOT).
- Stir in butter and peanuts.
- Microwave an additional 3-4 minutes or until pale golden brown.
- Add baking soda and vanilla (mixture will foam).
- Immediately spread mixture as thinly as possible onto prepared baking sheet.
- Cool completely.
- Break into pieces.
- Microwave chocolate in 1 cup glass measuring cup on high 1-2 minutes.
- Stir until chocolate is completely melted.
- Stir in peanut butter until melted.
- dip half of peanut brittle pieces halfway into chocolate mixture, scraping back brittle against edge of cup to remove excess chocolate.
- Place on sheet of parchment paper.
- Refrigerate until chocolate is set, about 20 minutes.
BRETON BRITTLE
This is a rich candy-like treat that is a snap to make, and the results are delicious. No fussing around with a candy thermometer and softball stage or any of that stuff. Simple and tasty, made from Breton crackers (unusual but good).
Provided by Megohm
Categories Candy
Time 15m
Yield 1 pan
Number Of Ingredients 6
Steps:
- Completely line 13x9-inch (3.5L) baking pan with foil.
- Arrange a single layer of crackers over bottom of pan.
- Arrange a second layer of crackers to cover spaces between crackers in first layer. (It will be necessary to break some crackers in half so that the entire bottom of pan is covered.)
- In medium saucepan combine sugar and butter. Cook and stir over medium heat until mixture comes to a boil.
- Remove from heat; pour evenly over crackers in pan.
- Bake in 400F (200C) oven 5 minutes. Remove from oven; sprinkle with chocolate chips.
- When chips are soft, spread over top.
- Sprinkle with nuts.
- Chill until chocolate is set.
- Break into pieces to serve.
- Store in refrigerator.
Nutrition Facts : Calories 6495.5, Fat 480.2, SaturatedFat 241, Cholesterol 488.1, Sodium 5934.8, Carbohydrate 592, Fiber 63.3, Sugar 251.8, Protein 78.3
SWEET PEANUT BRITTLE
If the five-star rating didn't convince you to make this peanut brittle, how about this: Our Sweet Peanut Brittle recipe only takes 5 minutes of prep time.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 1-1/2 lb. or 16 servings
Number Of Ingredients 8
Steps:
- Spray large baking sheet with cooking spray. Microwave sugar and corn syrup in large glass microwaveable bowl on HIGH 5 min. Stir in butter and peanuts. Microwave 3 to 4 min. or until pale golden brown. Stir in baking soda and vanilla. (Mixture will foam.) Spread onto prepared baking sheet. Cool completely. Break into pieces.
- Microwave chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. or until chocolate is melted when stirred. Add peanut butter; stir until melted. Dip half of each candy piece in chocolate mixture; scrape bottom against edge of cup to remove excess chocolate. Place on sheet of foil or waxed paper. Refrigerate 20 min. or until chocolate is firm.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 22 g, Protein 6 g
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