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
FALL SALAD WITH SPICY BRITTLE
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the spicy brittle: Line a baking sheet with parchment paper.
- Heat the sugar, corn syrup, butter and 1/2 cup water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and continue to cook, swirling the pan occasionally to ensure it cooks evenly, until the mixture reaches 300 degrees F on a candy thermometer, about 10 minutes. While this is cooking, combine the chili powder, cumin, and cayenne in a small bowl.
- Carefully, but moving quickly, stir the almonds, walnuts, pecans, pistachios and spice mixture into the sugar syrup until the nuts are coated. Pour onto the prepared baking sheet, spreading it out as evenly as possible using the back of a spoon. Sprinkle over the sea salt. Allow to cool completely, 1 to 1 1/2 hours. When cool, break into shards.
- For the salad: Fry the bacon in a skillet until crisp. Reserve 1 tablespoon bacon fat in the skillet.
- When ready to serve, arrange the salad on a large platter in layers: escarole, radicchio, carrots, apples, onion, raisins and bacon.
- Heat the skillet with the bacon fat over medium heat. Add the vinaigrette, mustard and honey and cook, stirring, until warm. Pour the dressing over the salad. Arrange the spicy brittle shards over the top. Serve immediately.
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.
HOT & SPICY BRITTLE
Get out the hot pepper sauce and light corn syrup to put some hot and spicy into your next batch of peanut brittle.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 14 servings, about 3 pieces each.
Number Of Ingredients 6
Steps:
- Mix sugar, corn syrup and 1/2 cup water in 3-quart saucepan. Bring to boil on medium heat, stirring until sugar dissolves. Cover. Boil 2 to 3 minutes.
- Uncover; continue boiling until syrup reaches hard-crack stage (295°F). Remove from heat; stir in butter, nuts and pepper sauce.
- Pour mixture onto lightly greased baking sheet; spread out with greased spoon or spatula. Cool completely. Break into pieces. Store in airtight container.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SPICED ALMOND BRITTLE
I like sending homemade goodies to family and friends. When I couldn't decide between brittle and spiced nuts, I combined the two into one treat. One batch fills up about six gift tins.-Leslie Dixon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/4 pounds.
Number Of Ingredients 11
Steps:
- Line a 15x10x1-in. pan with parchment. (Do not spray or grease.), In a large heavy saucepan, combine sugar, water, corn syrup and salt. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260° (hard-ball stage). , Stir in almonds, butter and seasonings; cook until thermometer reads 300° (hard-crack stage), stirring frequently, about 8 minutes longer., Remove from heat; stir in baking soda. (Mixture will foam.) Immediately pour onto prepared pan, spreading as thin as possible. Cool completely., Break brittle into pieces. Store between layers of waxed paper in airtight containers.
Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CHILE-MACADAMIA BRITTLE
Categories Nut Dessert Bake Macadamia Nut Hot Pepper Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
- Shake nuts in a coarse sieve to remove any nut powder (this will create a clearer brittle).
- Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until golden. Immediately stir in red pepper flakes and nuts and cook, stirring, until nuts are golden, about 1 minute. Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.) Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces.
SPICED MICROWAVE NUT BRITTLE RECIPE
Need an easy microwave nut brittle recipe for the holidays? My Food and Family has you covered with our Spiced Microwave Nut Brittle Recipe. Make this microwave nut brittle in a snap and share it with family and friends as a holiday gift.
Provided by My Food and Family
Categories Home
Time 10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Microwave sugar and corn syrup in large microwaveable bowl on HIGH 5 min., stirring after 3 min.
- Add nuts, pumpkin seeds, orange zest, vanilla and cinnamon; mix well. Microwave 2 min. or until golden brown.
- Add butter and baking soda; stir until butter is completely melted and mixture is well blended.
- Pour onto rimmed baking sheet; cool until firm. Break into pieces.
Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0.5249 g, Sugar 0 g, Protein 1 g
GAYLE'S SPICY PEANUT BRITTLE
I was experimenting with some ideas that I had for making candy for my holiday baskets, and came up with this twist on peanut brittle. I loved it, and found it so addicting, that I had to send it all home with my stepdaughter.
Provided by dawnie2u
Categories Candy
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy pan combine: sugar, Karo Syrup and water.
- Boil this mixture until it reaches 238 degrees on a candy thermometer.
- Then add raw peanuts. 1/4 tsp salt. Continue to cook, stirring frequently.
- Continue cooking and stirring until thermometer reaches 290 degrees - hard crack - remove from the burner and add: vanilla and butter.
- Quickly stir together and add: baking soda and cayenne.
- Mix well and, working quickly, pour onto buttered cookie sheet. Use two if you want it super thin. Spread quickly and let cool.
- Break into pieces and store in airtight tin or canister.
- Gnote: I have doubled this recipe but mostly I make a batch and a half as it fits in the pan better when boiling up.
- I have made this with cashews and other nuts, too. Good stuff and not hard on the teeth!
Nutrition Facts : Calories 356.9, Fat 13, SaturatedFat 2.3, Cholesterol 2.5, Sodium 390.8, Carbohydrate 59.2, Fiber 2.1, Sugar 41.9, Protein 6.3
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- Continue to cook, swirling saucepan occasionally, until edges turn golden; swirl pan to incorporate golden sugar into the rest of the mixture. When mixture is evenly amber in color, reduce heat to low and add corn nuts, butter, crushed red pepper, and kosher salt. Cook, stirring, until evenly incorporated. Add baking soda (mixture will bubble up) and stir until evenly combined.
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