COCONUT BRITTLE
Microwave brittle candy with macadamia nuts and a coconut layer. A cinch to make.
Provided by sal
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h15m
Yield 25
Number Of Ingredients 7
Steps:
- Spread coconut evenly over a buttered baking sheet.
- In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes. Stir in nuts and microwave 4 minutes more. Stir in butter and vanilla and return to microwave for 1 minute. Stir in soda until light and slightly foamy. Pour over coconut in pan. Let cool until firm, 1 hour. Break into pieces.
Nutrition Facts : Calories 99.8 calories, Carbohydrate 15.2 g, Cholesterol 1.2 mg, Fat 4.7 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.6 g, Sodium 66.4 mg, Sugar 11.1 g
PEANUT BRITTLE
Steps:
- In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.
- Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.
THE BEST PEANUT BRITTLE
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
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.
COCONUT BRITTLE
Make and share this Coconut Brittle recipe from Food.com.
Provided by Carrie Ann
Categories Candy
Time 15m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Spread coconut evenly on a buttered baking sheet.
- In medium microwave safe bowl, combine sugar and corn syrup.
- Microwave on high 3 minutes.
- Stir in nuts and microwave 4 minutes more.
- Stir in butter and vanilla and return to microwave for 1 minute.
- Stir in soda until light and slightly foamy.
- Pour over coconut in pan.
- Let cool until firm and break into pieces.
ROLLING STONES BROWN SUGAR CUPCAKE WITH COCONUT CUSTARD FILLING, SPICED RUM FROSTING AND CRACKED BROWN SUGAR BRITTLE
Steps:
- Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners.
- Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside.
- In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined.
- In a small bowl, combine the soymilk and vinegar and set aside.
- Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk.
- Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes. Cool the cupcakes completely.
- To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
- In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar. Heat on medium-high until the mixture begins to bubble around the edges.
- In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry. Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip. Yield: 2 cups.
- In the bowl of a stand mixer, whip the margarine and shortening until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the powdered sugar a little at a time. Add the cinnamon, allspice and cloves, and mix. Scrape the bottom of the bowl. Add the rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Yield: 2 quarts.
- Ingredients and Directions
- Line a cookie sheet with parchment paper and set aside. In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F. Remove from the heat and stir in the baking soda and margarine. Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers.
BUTTERSCOTCH-WHITE CHOCOLATE POPCORN BRITTLE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place the popcorn in a large bowl.
- Using a double boiler, heat the butterscotch chips until melted, whisking frequently. Whisk in the coconut oil. While warm, pour over the popcorn and stir until coated in the butterscotch mixture. Immediately turn out onto the prepared baking sheet. Press down into an even layer.
- Melt the white chocolate chips using the same method as the butterscotch chips, or microwave them until melted. Drizzle the chocolate over the popcorn with a spoon, then sprinkle the crushed peanuts all over. Let the chocolate harden, then break up the brittle before serving.
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.
MICROWAVE PEANUT BRITTLE WITH COCONUT AND RUM
Memories of dime store brittle with ribbons of coconut inspired me to try my own. The vanilla scent of Meyers Rum brought that addition. Basic peanut brittle with a great scent! These directions are for a 1650 watt microwave! Adjust time to get a nice brown brittle.
Provided by Iwanttobemartha
Categories < 15 Mins
Time 10m
Yield 1 pound
Number Of Ingredients 8
Steps:
- In a microwave safe, 1 1/2 to 2 quart dish,(preferably with a handle) mix peanuts, sugar, corn syrup and salt.
- Microwave 4 Minutes at power 8. Stir.
- Microwave 4 minutes at power 8.
- Stir in butter and coconut rum mixture.
- Microwave 1 minute at high.
- Quickly stir in baking soda and pour onto silpat or other non-stick surface.
Nutrition Facts : Calories 2383, Fat 92.5, SaturatedFat 27, Cholesterol 10.1, Sodium 1838.7, Carbohydrate 376.6, Fiber 14.5, Sugar 271.1, Protein 39
COCONUT CASHEW BRITTLE
This rich buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews ensures it's extra scrumptious. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 pounds.
Number Of Ingredients 8
Steps:
- Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts : Calories 290 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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.
ALOHA BRITTLE
A vacation to Hawaii inspired me to create this mouthwatering brittle. Coconuts, macadamia nuts and pecans make my tropical-tasting recipe deliciously different.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 pound (16 servings).
Number Of Ingredients 9
Steps:
- Butter a large baking sheet with 1 teaspoon butter. Sprinkle coconut in a 12-in. circle on the prepared pan. In a large heavy saucepan, combine sugar and corn syrup. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring constantly. Stir in the macadamia nuts, pecans and remaining butter; cook and stir until the mixture reads 300° (hard-crack stage)., Combine the baking soda, water and vanilla. Remove saucepan from the heat; stir in the baking soda mixture. Quickly pour over the coconut. Cool before breaking into pieces. Store in an airtight container with waxed paper between layers.
Nutrition Facts : Calories 164 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 119mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
COCONUT BRITTLE
Make and share this Coconut Brittle recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 40m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 6
Steps:
- Place sugar, syrup and water in a 2-quart saucepan and heat to 225° F.
- Add coconut and cook to 300° F.
- Remove from heat and add vanilla and soda (it will foam up) Pour onto a sheet of buttered foil or a buttered shallow pan.
- When cold break into bite-sized pieces.
- Keep in a container with a lid.
Nutrition Facts : Calories 296.6, Fat 11, SaturatedFat 9.7, Sodium 390.2, Carbohydrate 51.8, Fiber 2.8, Sugar 43.9, Protein 1.2
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