Brittle With Mixed Nuts Recipes

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BRITTLE WITH MIXED NUTS



Brittle with Mixed Nuts image

Nut fanciers have a lot to love about this irresistible brittle. The variety of nuts is what makes it do different. It's one of the first sweet treats to appear on my Christmas candy tray...and also the first to disappear!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-3/4 pounds.

Number Of Ingredients 7

1-1/2 teaspoons plus 3 tablespoons butter, divided
1-1/2 cups sugar
1 cup water
1 cup light corn syrup
1 can (10 ounces) mixed nuts without peanuts
1 teaspoon vanilla extract
1-1/2 teaspoons baking soda

Steps:

  • Butter a baking sheet with 1-1/2 teaspoons of butter; set aside. In a large saucepan, combine the sugar, water and corn syrup. Cook over medium heat until a candy thermometer reads 270° (soft-crack stage), stirring occasionally. , Add nuts; cook and stir until the mixture reaches 300° (hard-crack stage). Remove from the heat; stir in vanilla and remaining butter. Add baking soda and stir vigorously. , Quickly pour onto prepared baking sheet. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

Nutrition Facts :

MIXED NUT BRITTLE RECIPE



Mixed Nut Brittle Recipe image

Nut brittle is easy to make, travels well, and actually improves in flavor with age, making it the ideal treat to give as a gift or to fill your own candy dish at home. Some trace the history of peanut brittle to a resourceful Southern housewife who, in the late 1800s, added roasted peanuts and baking soda to a failed batch of taffy, creating brittle instead. Whatever its origins are, nut brittle became a much-loved holiday tradition, not only for its tempting flavor but also for how easy it is to prepare, even for a novice candymaker. Brittle that's made with peanuts grew even more popular in the 1900s as farmers in Virginia and Georgia increased their production of the nut. We added that other Southern powerhouse-pecans-to this version, as well as a handful or two of cashews and whole almonds for a tasty change of pace.

Provided by Nancie McDermott

Categories     Candy

Time 1h30m

Yield 2 pounds

Number Of Ingredients 10

2 1/4 cups granulated sugar
1/2 cup water
1/2 cup light corn syrup
1/2 teaspoon fine sea salt
6 tablespoons butter, cut into pieces, plus more for baking sheet
2 cups mixed nuts (such as toasted pecan halves; lightly salted, toasted pistachios; lightly salted, toasted almonds; cashews; or pumpkin seeds)
1 cup salted, dry-roasted peanuts
2 teaspoons baking soda
1 1/2 teaspoons vanilla extract
2 teaspoons flaky finishing salt (such as fleur de sel)

Steps:

  • Rub an 18- x 13-inch baking sheet lightly with butter, or coat with cooking spray. Set aside.
  • Stir together sugar, water, corn syrup, and fine sea salt in a heavy, 2-quart saucepan; attach a candy thermometer to side of pan. Place pan over medium-high, and cook, occasionally stirring gently with a wooden spoon, until sugar dissolves and mixture boils. Once sugar syrup is clear and thickened, cook, undisturbed, until the thermometer reaches 230˚F to 235˚F (soft-ball stage), 5 to 7 minutes.
  • Stir in butter, and continue cooking over medium-high, stirring occasionally, until butter melts, syrup starts to caramelize, and the thermometer reaches 300˚F to 305˚F (hard-crack stage), 6 to 8 minutes. Immediately remove pan from heat; working very quickly, vigorously stir in the mixed nuts and peanuts just until completely coated in caramelized syrup.
  • Immediately stir in baking soda and vanilla. Once the baking soda hits the hot, caramelized syrup, it will lighten and start to get foamy. As soon as ingredients are combined, pour hot candy onto prepared baking sheet. Using the back of a wooden spoon, quickly and gently spread mixture, pushing into a fairly thin layer that covers most of baking sheet. (A few holes are fine. It doesn't need to be a solid sheet of candy.) Quickly sprinkle entire surface with flaky finishing salt. Let stand until brittle hardens, about 1 hour. Break into pieces. Store brittle in an airtight container or a ziplock plastic bag for up to 2 weeks.

MIXED NUT BRITTLE



Mixed Nut Brittle image

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

1-1/2 cups sugar
1 cup light corn syrup
1/3 cup water
4 cups mixed nuts
2 teaspoons plus 2 tablespoons butter, divided
1 teaspoon vanilla extract
1/2 teaspoon salt

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.

CHILE-CINNAMON BRITTLE WITH MIXED NUTS



Chile-Cinnamon Brittle with Mixed Nuts image

This savory, barely sweet, recipe is my take on a basic peanut brittle I was given as a gift from a friend. She made it from a Jacques Torres recipe. I adapted the recipe to include mixed nuts, chili, cinnamon and a bit less corn syrup. I also roast the nuts to develop their flavor before using them in the candy brittle.

Provided by Rachael Ray : Food Network

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 11

1 cup whole peeled almonds
1 cup chopped toasted hazelnuts
1 cup large peanuts
2 vanilla beans
1 cup sugar
1/4 cup good quality honey
1/4 cup corn syrup
1 1/2 teaspoons sea salt, half a palmful
1 1/4 sticks butter, diced
1 teaspoon ancho chile powder, 1/3 palmful
1/8 teaspoon ground cinnamon, a couple of pinches

Steps:

  • Preheat the oven to 350 degrees F. Toast the almonds, hazelnuts and peanuts on a small baking sheet until fragrant and golden. Cool. Line a baking sheet with parchment and tear an extra piece of the same size. Reserve. Halve and scrape the vanilla beans, then add the seeds and pods to a pot with the toasted nuts, sugar, honey, corn syrup, salt and butter. Place the pot over high heat and stir until caramel in color. Then stir in the chile powder and cinnamon. Remove the vanilla pods with a fork and pour the brittle onto the lined baking sheet. Top with the extra parchment and roll out to an even layer, about 1/2 inch thick. Cool and break into irregular pieces.

NUT BRITTLE



Nut Brittle image

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

Unsalted butter, room temperature, for baking sheet
1 1/2 cups sugar
1/2 cup light corn syrup
Pinch of salt
2 1/2 cups unsalted nuts, such as dry-roasted peanuts, cashews, hazelnuts, almonds, or pecans, or toasted pumpkin seeds
1 teaspoon pure vanilla extract
1 teaspoon baking soda
Vegetable oil, for spatula

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.

EASY NUT BRITTLE



Easy Nut Brittle image

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

Nonstick cooking spray
1 1/2 cups sugar
1/2 cup light corn syrup
3/4 teaspoon salt
2 tablespoons butter
1 1/2 cups mixed nuts, such as pecan halves, cashews, pistachios, coarsely chopped if large
1 teaspoon vanilla extract
1/4 teaspoon baking soda

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.

"NUTCRACKER" MIXED-NUT BRITTLE IN THE MICROWAVE



What are the holidays without "The Nutcracker"? Inspired by all the mixed nuts that make their way into the house at this time of year, and by the many versions of "The Nutcracker" on TV and in live productions everywhere, enjoy this quick mixed nut brittle-type candy made in your microwave in minutes! Measure out all ingredients beforehand, because this recipe comes together very quickly.

Provided by Bibi

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 serving cooking spray
1 cup white sugar
½ cup light corn syrup
1 ½ cups mixed raw nut halves and pieces
1 tablespoon unsalted butter, or more as needed
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon coarse sea salt, or to taste

Steps:

  • Butter a 10x15-inch baking sheet or line with parchment paper.
  • Spray a heatproof spoon with cooking spray. Stir sugar and corn syrup together in a 2-quart microwave-safe bowl using the greased spoon. Microwave on high until very bubbly, 2 1/2 to 4 minutes.
  • Quickly stir in nuts and butter. Continue microwaving until bubbles begin to take on a light caramel color, another 2 1/2 to 4 minutes. Watch carefully to make sure the nuts don't burn. Add vanilla extract and baking soda, stirring quickly until bubbly and combined.
  • Immediately pour mixture onto the prepared sheet pan in a thin layer. Sprinkle with sea salt. Allow to cool and set before breaking into pieces, 30 to 40 minutes.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 31.5 g, Cholesterol 2.5 mg, Fat 9.8 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 188.9 mg, Sugar 20.4 g

MIXED NUT PEANUT BRITTLE



Mixed Nut Peanut Brittle image

The addition of butter, makes this quite yummy! Cooking the sugar and syrup correctly will make your brittle nice and crisp and crunchy. Cook to 295 degrees and the syrup in a clear, golden brown.

Provided by BakinBaby

Categories     Candy

Time 20m

Yield 15 serving(s)

Number Of Ingredients 7

2 cups sugar
1 cup white corn syrup
1/2 cup water
1/4 cup butter
1/2 teaspoon salt
1 1/2 cups mixed nuts (roughly chopped, cashews, peanuts or an assortment of mixed nuts)
1 1/2 teaspoons baking soda

Steps:

  • Butter two 15x10 cookie sheets.
  • Cook sugar,syrup,water,butter and salt in a heavy saucepan oven medium heat, stirring often, watching to see that it does not burn.
  • Cook to 275 degrees until syrup turns a clear, golden brown. Remove from heat just when it turns that rich golden color, but does not begin to burn.
  • Remove from heat and immediately add mixed nuts and baking soda.
  • Pour onto 1 large cookie sheets, spread with forks to pull candy to cover pan or if you're lazy (like me) turn the pan to allow the gooey mess to travel across the pan.
  • Allow to cool and crack. If you're in a hurry ( like me) you can put the cookie sheet in the frig for a few minutes.
  • Immediately join Weight Watchers. LOL.

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