Corn Brittle Recipes

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POPCORN BRITTLE



Popcorn Brittle image

This snack combines the sweet crunchy texture of brittle with the airy saltiness of popcorn. Great as a gift for the holidays or for the kids to munch on Halloween. Recipe Source Relish mag

Provided by Ceezie

Categories     Lunch/Snacks

Time 45m

Yield 1 lb, 16 serving(s)

Number Of Ingredients 8

14 cups freshly popped popcorn (made from 1/2 cup popcorn kernels and 2 tablespoons canola oil)
2 cups sugar
1 cup light corn syrup
1 cup water
1 teaspoon salt
1 tablespoon unsalted butter, plus additional for greasing
1 tablespoon unsulphured molasses
1 teaspoon vanilla extract

Steps:

  • Lightly butter 2 large (15 x 11-inch)
  • baking sheets and a rubber spatula or wooden spoon.
  • Working in batches, place 2 cups popcorn in food processor. Pulse until crushed into small pieces. Do not overprocess. Repeat with remaining popcorn.
  • Stir sugar, corn syrup, water and salt in a medium saucepan over medium heat until sugar dissolves and mixture is simmering. Clip a candy thermometer to the inside of the pan and continue heating undisturbed until temperature reaches 270F (about 10 to 15 minutes). Mixture will boil vigorously.
  • Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290F (between soft- and hard-crack stages).
  • Remove pan from heat; stir in crushed popcorn. Working quickly, pour mixture over prepared sheets. Using the buttered rubber spatula, press evenly to flatten like peanut brittle. Cool to room temperature on a wire rack and break into chunks.

Nutrition Facts : Calories 194.9, Fat 1.1, SaturatedFat 0.5, Cholesterol 1.9, Sodium 160, Carbohydrate 47.8, Fiber 1, Sugar 31.5, Protein 0.9

MIXED NUT-CORNFLAKE BRITTLE



Mixed Nut-Cornflake Brittle image

This five-ingredient brittle is one of the best I've made. The recipe is so easy to follow and can be completed in about 30 minutes. Friends ask me for the recipe all the time.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-1/4 pounds.

Number Of Ingredients 5

3/4 cup sugar
1/2 cup light corn syrup
1/4 cup butter
6 cups cornflakes
1-1/2 cups mixed nuts

Steps:

  • Line a 15x10x1-in. baking pan with foil and heavily grease the foil; set aside. In a large heavy saucepan, combine the sugar, corn syrup and butter. Cook and stir over medium-high heat until sugar is dissolved and mixture begins to a boil. Remove from the heat. Stir in cornflakes and nuts. , Spread into prepared pan. Bake at 300° for 25 minutes. Cool on a wire rack. Break into pieces. Store at room temperature in an airtight container.

Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 203mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.

KELSEY'S CHOCOLATE POPCORN BRITTLE



Kelsey's Chocolate Popcorn Brittle image

Provided by Kelsey Nixon

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 9

1/2 cup sugar
1/2 cup honey
1/2 cup crunchy peanut butter
1/2 teaspoon pure vanilla extract
10 cups popped popcorn
Salt, optional
6 ounces semisweet chocolate, melted
6 ounces white chocolate, melted
1 cup salted pretzels, crushed

Steps:

  • Mix the sugar and honey in a small saucepan and bring to a boil. Let simmer for 2 minutes. Remove from the heat and mix in the crunchy peanut butter. Continue to stir until the peanut butter is smooth, and then add the vanilla.
  • In a large mixing bowl, add the popped popcorn. If desired, lightly salt the popcorn. Pour the warm peanut butter mixture over the popcorn and stir with a long-handled wooden spoon until completely coated.
  • On a baking sheet lined with wax paper, pour the coated popcorn and distribute evenly. Drizzle with the melted semisweet chocolate, and then drizzle with the white chocolate. Sprinkle the crushed pretzels over the warm popcorn. Allow the chocolate to set about 20 minutes (or speed up the process by placing the baking sheet in the refrigerator). Once the popcorn is set, serve in a large serving bowl. Store tightly covered.

THE BEST PEANUT BRITTLE



The Best Peanut Brittle image

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

Nonstick cooking spray
2 cups sugar
1/2 cup light corn syrup
6 tablespoons unsalted butter, cubed
1/2 teaspoon baking soda
1 1/2 cups roasted salted peanuts

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.

PECAN BRITTLE



Pecan Brittle image

This is a favorite of my family. I love making this candy for Christmas.-Fern Newsom, Dubach, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 1 pound.

Number Of Ingredients 6

2 teaspoons plus 1 tablespoon butter, divided
1 cup sugar
1/2 cup light corn syrup
1 cup pecan halves
1 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. , In a 2-qt. microwave-safe glass dish, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes or until a candy thermometer reads 238° (soft-ball stage). , Add pecans. Microwave for 4 minutes or until a candy thermometer reads 300° (hard-crack stage). Mixture will be very hot. Vigorously stir in the baking soda, vanilla and remaining butter until blended. , Quickly pour into prepared pan; spread with a metal spatula as thin as possible. Cool completely; break into pieces. Store in an airtight container with waxed paper between layers.

Nutrition Facts : Calories 136 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 90mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

OLD-FASHIONED PEANUT BRITTLE



Old-Fashioned Peanut Brittle image

Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry rather than humid or rainy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 pounds

Number Of Ingredients 5

1 tablespoon unsalted butter, plus more for pan
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tablespoon baking soda

Steps:

  • Butter a large baking pan; set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly.
  • Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
  • As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.

PECAN BRITTLE



Pecan Brittle image

This old-fashioned brittle utilizes the rich flavor of pecans instead of peanuts and is a hit with anyone who tries it. Store in an airtight container.

Provided by Fall

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h50m

Yield 32

Number Of Ingredients 8

1 ½ teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup water
1 cup light corn syrup
2 ½ cups coarsely chopped pecans
3 tablespoons butter

Steps:

  • Line a rimmed baking sheet with a silicone mat. Mix together baking soda, 1 teaspoon water, and vanilla in a small bowl; set aside.
  • Mix together sugar, 1 cup water, and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 25 minutes.
  • Stir in pecans and butter. Heat to 300 degrees F (149 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 13 minutes. Immediately remove from the heat and stir in reserved baking soda mixture, until candy is light and foamy.
  • Pour mixture onto the prepared baking sheet and allow to cool until hardened, 1 to 2 hours. Break into pieces.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 18.4 g, Cholesterol 2.9 mg, Fat 7.2 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 73.3 mg, Sugar 12.5 g

PEANUT BRITTLE



Peanut Brittle image

A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 35m

Number Of Ingredients 5

Unsalted butter, softened, for baking sheet
2 cups sugar
Pinch of salt
1 1/2 cups salted peanuts, 7 ounces
Vegetable oil, for spatula

Steps:

  • Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.
  • Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.

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