Maple Nut Brittle Food

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.

THIS BRITTLE PIGGY

Steps:

• Line a large rimmed baking sheet with foil and generously butter it. Working in batches, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then break each slice in half.
• Combine the sugar, corn syrup and 1/2 cup water in a medium heavy-bottomed saucepan. Cook, stirring occasionally, over medium-high heat until a candy thermometer registers 260 degrees F, 10 to 12 minutes.
• Remove from the heat and add the butter, nuts and 1 teaspoon salt. Stir once, then continue cooking over medium-high heat, undisturbed, until the syrup turns golden and the candy thermometer registers 285 degrees F, 5 to 10 more minutes. Carefully stir in the prepared bacon, the vanilla and baking soda. (The mixture will foam a bit.) Cook, stirring several times, until the foam subsides and the mixture darkens slightly, 1 to 2 more minutes.
• Pour the mixture onto the prepared baking sheet, then carefully tilt to spread it into a thin layer. Use tongs to redistribute the bacon pieces if necessary. Let cool completely, then break into pieces.

MAPLE NUT BRITTLE

Steps:

• Line a baking sheet with aluminum foil; spray lightly with cooking spray. Reserve 2 tablespoons of almonds and sprinkle the rest evenly over the foil.
• Combine brown sugar and maple syrup in a 2-quart saucepan over medium heat. Cook and stir until sugar is dissolved and caramel mixture comes to a full boil, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Turn oven off once preheated; place prepared baking sheet in the oven to warm.
• Attach a candy thermometer to the saucepan with the caramel mixture. Add butter. Cook, stirring occasionally, until the mixture reaches 300 degrees F (149 degrees C) or until a small amount dropped into ice water forms a hard, brittle strand, about 20 minutes.
• Remove baking sheet from the oven and immediately pour the caramel mixture over the almonds. Spread evenly to about 1/4-inch thickness. Sprinkle remaining almonds and chocolate chips over open spaces. Spread chocolate evenly once melted. Let brittle cool completely, at least 30 minutes. Break into pieces.

MAPLE-NUT BRITTLE

Steps:

• Heat oven to 200°. Generously butter large cookie sheet; keep warm in oven.
• Mix brown sugar and maple syrup in 8-cup microwavable measure. Microwave uncovered on High 5 minutes. Stir in nuts.
• Microwave uncovered on High 5 to 7 minutes or until syrup is bubbling and nuts are toasted--syrup will be very hot. Stir in butter.
• Microwave uncovered 1 minute. Quickly and thoroughly stir in baking soda until mixture is light and foamy. Pour onto cookie sheet; quickly spread candy.
• Cool 30 to 60 minutes or until hardened. Break into pieces. Store candy in airtight container at room temperature up to 2 weeks.

MAPLE GLAZED WALNUTS

Steps:

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

MAPLE CASHEW BRITTLE

Steps:

• Butter large baking sheet; set aside. Combine brown sugar and syrup in 2 quart heavy saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a full boil [4 to 9 minutes].
• Add butter; continue cooking, stirring occasionally, until candy thermometer reaches 300 or small amount of mixture dropped into ice water forms a hard brittle strand [10 to 18 minutes]. Remove from heat; stir in cashews and baking soda. Immediately pour mixture onto prepared baking sheet, spreading evenly to 1/8 to 1/4 inch thickness. Cool completely. Break into pieces. Store in container with tight-fitting lid.

MAPLE BOURBON PUMPKIN SEED BRITTLE

Steps:

• Line a small baking sheet with parchment paper.
• In a small skillet, toast pepitas over medium heat until barely golden. Turn off heat and keep warm in the skillet while you make the brittle.
• In a large saucepan, heat sugar, maple syrup, bourbon and butter over medium-low heat, stirring to combine, until sugar is dissolved. Don't bring it to a boil until everything is dissolved.
• Bring mixture to a boil, then stop stirring. Attach a candy thermometer and continue to cook without stirring, until mixture reaches 300°F. This make take a bit - the last few degrees seem to take the longest.
• Once the mixture hits 300°F, turn off heat and quickly stir in baking soda and salt, then pumpkin seeds.
• Immediately pour onto prepared baking sheet and spread evenly. Work carefully - mixture will be very hot and can cause burns if it gets on your skin.
• Cool until hardened and break into pieces.
• Store in an airtight container.

MAPLE NUT BRITTLE!

Steps:

• Cook water,sugar,molasses,syrup& cream of tartar to 300,or hard crack stage.
• Add in butter,allowing it to boil for 4 minutes.
• Remove from heat.
• Add baking soda,that has been dissolved in the boiling water.
• Then add lemon extract.
• Combine.
• As soon as the mixture starts to foam,pour into buttered platters,spread thin.
• Next,sprinkle the chopped nuts over the candy.
• Allow to cool before cutting into pieces.

MAPLE GRANOLA BRITTLE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Spread oats, almonds, pecans, and sunflower seeds in an even layer in a large shallow baking pan and bake, stirring occasionally, until oats are pale golden, about 15 minutes. Transfer to a bowl and toss with pumpkin seeds and zest.
• Line a baking sheet with nonstick liner. Cook brown sugar, syrup, juice, and salt in a 4- to 6-quart heavy saucepan over moderately high heat, stirring with a wooden spoon (be careful not to splash or splatter while stirring; mixture will become extremely hot), until it registers 290°F on thermometer, 8 to 10 minutes. Stir in butter until melted (mixture will thicken and become opaque), then quickly add nut mixture and stir until coated well. Immediately pour onto liner, then cover mixture with a sheet of parchment paper.
• Roll out brittle as thin as possible with a rolling pin. Carefully peel off parchment paper and discard (don't worry if some caramel sticks to parchment).
• Cool to room temperature, about 30 minutes. Break brittle into large pieces.