KAHLUA CRYSTALIZED NUTS
Provided by Valpogal
Time 45m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Place nuts in shallow pan and toast in 300 degrees F oven for 20 minutes, stirring once. Turn into lightly buttered hot metal bowl or large saucepan. In 1 quart saucepan, combine remaining ingredients and bring to a boil, stirring until sugar dissolves. Insert candy thermometer; bring to hard crack stage (300 degrees F). Pour over toasted nuts; stir with buttered metal spoon to coat evenly. Spread, in single layer, on buttered jelly roll pan. Cool; separate in small chunks. Store in air-tight container. * For macadamias, rub off excess salt. Toast 10 minutes only. Add nuts toward end of syrup cooking time. Heat but do not cook further.
KAHLUA CRYSTALLIZED NUT BRITTLE
Mixed nut, coffee flavored brittle. I got a Kahlua Recipe Booklet with a purchase of Kahlua over 15 years ago. I give this as a gift to friends at Christmas. This is not a recipe to make around small children (candy is boiling hot) and you must follow the directions exactly. Be prepared to spend time stirring the candy to hard crack stage. (20-30 minutes non-stop)
Provided by Jayme D
Categories Candy
Time 50m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Heat oven 275 degrees, place nuts in shallow pan and heat 20 minutes, mixing after 10. (If using macadamia nuts and walnuts add them only for the last 10 minutes they are oily and can burn).
- In a large saucepan (you will be mixing the nuts in this at the end) combine sugar, Kahlua, corn syrup and butter using a wooden spoon stirring constantly and scraping sides to get all sugar crystals melted. Sugar mixture will need to boil at least 15 minutes before you need to insert candy thermometer, keep stirring until (300 degrees F- hard-crack stage) It is very important to get all the way to 300 or the candy will be gritty and soft.
- Take off heat, pour in nuts, stirring quickly then pour mixture out onto large cookie sheet lightly sprayed with 'pam'. Scraping all candy out and gently spreading out candy with wooden spoon. Let cool until you can handle and break into smaller chunks. Store in airtight tin.
ANY NUT BRITTLE
Steps:
- Combine the sugar and corn syrup in a heavy bottomed pot. Cook over medium heat, stirring often, until the sugar has dissolved. Turn the heat up to high and cook until the bubbles get smaller and the mixture turns a light amber color, about 10 minutes. Stir in the nuts and cook for 1 more minute. Quickly pour the mixture onto a baking pan lined with a silicone baking sheet (or buttered parchment paper) and spread it out evenly with a spatula or wooden spoon. The mixture cools quickly so work fast. Let cool and break into pieces.
KAHLUA CRYSTALLIZED NUTS
Make and share this Kahlua Crystallized Nuts recipe from Food.com.
Provided by Renee Ferraz
Categories Candy
Time 50m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Place nuts in shallow pan and toast in 300 degree oven for 20 mins.
- ,stirring once.
- Turn into a lightly buttered hot metal bowl or large saucepan.
- In 1 qt.
- saucepan, combine remaining ingredients and bring to a boil, stirring until sugar dissolves.
- Insert candy thermometer; bring to hard crack stage (300 F.).
- Pour over toasted nuts, stir with a buttered metal spoon to coat evenly.
- Spread in a single layer, on buttered jelly roll pan.
- Cool; separate into small chunks.
- Store in airtight container.
- Makes about 5 cups.
MACADAMIA NUT BRITTLE
Provided by Food Network
Categories dessert
Time 55m
Yield about 1 3/4 pounds
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes. Cool and then coarsely chop. Set aside.
- Place the sugar in a medium deep saucepan. Add the corn syrup and water, and over medium heat, bring to a boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil 5 minutes longer.
- Remove the foil, add the butter, and stir with a wooden spoon until the butter is melted. Cook over medium heat until a candy thermometer registers 300 degrees F, about 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda, and reserved nuts.
- Meanwhile, coat with vegetable oil or spray a 12 by 17-inch half sheet pan. Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula. When cool, run a clean, dry towel over the top to absorb some of the oil.
- Cut or break the brittle into desired pieces.
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.
HAZELNUT BRITTLE
Steps:
- Put a large pot or kettle over a medium heat. Add sugar, water, and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate.
MACADAMIA-COCONUT BRITTLE
I've always loved brittle and when I first tried this recipe I was hooked. I always get rave reviews when I give this away.
Provided by mommyoffour
Categories Candy
Time 45m
Yield 1 pound candy
Number Of Ingredients 8
Steps:
- Butter cookie sheet and large saucepan.
- In buttered saucepan, combine sugar, corn syrup and water, mix well.
- Bring to a boil, stirring constantly.
- Cook until candy thermometer registers 275 (soft-crack stage).
- Add butter, vanilla and nuts; cook, stirring constantly, until thermometer registers 300 (hard-crack stage).
- Remove from heat.
- Add baking soda; mix well.
- Stir in coconut.
- Quickly pour mixture onto buttered cookie sheet; spread very thinly.
- Cool 30 minutes or until completely cooled.
- (After 5 to 10 minutes of cooling, brittle can be stretched thinner with 2 forks.).
- Break into pieces.
MULTI-NUT BRITTLE
What a great gourmet gift to give---Yummy nuts and caramel as sweet as candy, Tip: the caramel gets very hot, so be careful when stirring. Cook time does not include cooling time.
Provided by Barb G.
Categories Candy
Time 30m
Yield 2 pounds
Number Of Ingredients 7
Steps:
- Generously butter a cookie sheet.
- In a large saucepan over high heat, cook sugar, water, and corn syrup until mixture reaches 280 degrees on a candy thermometer.
- Slowly add nuts and cook, stirring, until temperature reaches 300 degrees; turn off heat.
- Carefully stir in butter and vanilla until blended; add baking soda and stir vigorously but cautiously; pour mixture onto prepared cookie sheet and spread as thinly as possible with a wooden spoon.
- Cool completely; Break cooled candy into pieces; store in airtight container.
Nutrition Facts : Calories 4785.8, Fat 326.3, SaturatedFat 52.3, Cholesterol 45.8, Sodium 5188.9, Carbohydrate 433.3, Fiber 54, Sugar 223.6, Protein 104
MIXED NUT BRITTLE
Peanut brittle is done one better when prepared with mixed nuts instead. This impressive candy is simply delicious. I like to pack some in pretty plastic bags to give as gifts.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 pounds.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 278 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 274mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
HOT AND SWEET NUT BRITTLE
This is originaly from Gourmet magazine. While I'm not their biggest fan this was a keeper. I promise you that it will shake up the candy plate. Serving amount depends on the size of the pieces you breat it into.
Provided by Annacia
Categories Candy
Time 35m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Place almonds in 15 1/2 x 10 1/2-inch jelly-roll pan. Bake 10 to 15 minutes until golden brown, shaking pan occasionally. Cool almonds in pan on wire rack.
- While almonds cool, in heavy 3-quart saucepan, heat vinegar and 2 cups sugar to boiling over medium heat. Continue cooking over medium heat until mixture turns dark amber in color, 15 to 20 minutes, stirring occasionally. (If using a thermometer, temperature should read about 360°F.)
- Meanwhile, in small bowl, mix salt, cumin, coriander, ground red pepper, and remaining 1 tablespoon sugar. Lightly grease large cookie sheet.
- Remove saucepan from heat. Stir spice mixture into hot sugar syrup. Add almonds, and stir until evenly coated. Immediately pour mixture onto cookie sheet. With 2 forks, spread almond mixture to form a single layer.
- Cool brittle completely on cookie sheet on wire rack. With hands, break brittle into small pieces. Store in tightly covered jar or tin for up to a month.
Nutrition Facts : Calories 170.2, Fat 9.2, SaturatedFat 0.7, Sodium 93.6, Carbohydrate 20.2, Fiber 2.2, Sugar 17.4, Protein 3.9
CHERRY NUT BRITTLE
Make and share this Cherry Nut Brittle recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 35m
Yield 12-15 pieces
Number Of Ingredients 7
Steps:
- In a 3-quart saucepan, combine sugar, corn syrup and water.
- Stir over medium heat until sugar dissolves.
- Continue cooking without stirring, till candy thermometer reaches hard crack stage (300 F.).
- Meanwhile, in 13x9x2-inch baking dish, combine nuts and cherries.
- Heat in 350 oven for 10 minutes; keep warm.
- When syrup reaches 300 F.
- stir in nuts, cherries, butter and vanilla until butter melts.
- Immediately pour onto buttered jellyroll pan.
- Spread quickly, with wooden spoon.
- Place pan on cooling rack.
- Let stand about 1-1/2 hours.
- Loosen and break into pieces.
Nutrition Facts : Calories 364.7, Fat 16.7, SaturatedFat 3.2, Cholesterol 5.1, Sodium 222.4, Carbohydrate 54.1, Fiber 2.6, Sugar 34, Protein 5
KAHLUA SWIRL CAKE
Make and share this Kahlua Swirl Cake recipe from Food.com.
Provided by Renee Ferraz
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Grease and flour 9 inch fluted tube pan.
- Prepare streusel filling by mixing all together.
- Preheat oven to 350 F.
- Resift flour with baking powder, soda, salt and mace.
- In large bowl, combine butter, sugar, eggs and vanilla.
- Beat 2 mins on medium speed (batter may appear curdled).
- On lowest speed, blend in flour alternately with sour cream and Kahlua.
- Turn 1/3 batter into prepared pan.
- Cover with 1/2 streusel filling, an additional 1/3 batter and remaining streusel.
- Top with remaining batter.
- Bake for 45 mins, or until golden brown.
- Remove from oven and let stand for 10 mins.
- Invert onto cake rack; cool until lukewarm.
- Remove pan.
- Combine all glaze ingredients and beat until smooth.
- Spoon over top of lukewarm cake.
- Garnish with pecan halves.
Nutrition Facts : Calories 625.7, Fat 23.9, SaturatedFat 12.7, Cholesterol 100.5, Sodium 519.2, Carbohydrate 86.3, Fiber 1.4, Sugar 60.6, Protein 6.1
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