Honey Smacks Brittle Recipes

HONEY PEANUT BRITTLE

Steps:

• Combine the honey and the water.
• Boil until it reaches the hard crack stage.
• Add the rest of the ingredients.
• Pour into a greased cookie sheet.
• Spread very thinly.
• Let it harden.
• Break into pieces.
• Enjoy!

HONEY SMACKS BRITTLE

Steps:

• Lightly coat a 15 x 10 x 1-inch nonstick baking pan with nonstick cooking spray. Set aside.
• Combine sugar, corn syrup, and butter in a medium heavy-bottomed saucepan over moderate heat. Bring to a boil, stirring constantly.
• Immediately remove from heat and quickly stir in the Honey Smacks and nuts and immediately pour the mixture onto the prepared baking pan. You must work quickly, as the mixture will harden.
• After about 30 seconds, using rubber gloves, take hold of the edge of the candy and, lifting it slightly from the pan, pull it as thin as possible.
• Brake the candy into irregular pieces. Store tightly covered. Makes 1 dozen pieces.

HONEYCOMB BRITTLE

Steps:

• Lightly coat a rimmed baking sheet with nonstick cooking spray; set aside.
• In a large saucepan, combine sugar, butter, corn syrup, and 1/2 cup water; stir so that sugar is wet. Place mixture over high heat and cook, without stirring, until it turns dark amber in color, about 10 minutes. Remove from heat.
• Carefully whisk in baking soda, followed by salt; mixture will rise and bubble. Using a wooden or metal spoon, fold in cashews. Pour mixture onto prepared baking sheet, spreading in an even 1/2-inch-thick layer using back of the spoon. Let cool completely.
• Break brittle into bite-size pieces using a mallet or the back of a heavy knife. Brittle can be stored in an airtight container at room temperature, up to 2 weeks.

HONEYCOMB BRITTLE

Steps:

• Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, add baking soda, and stir once with whisk, just until incorporated. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.

GRANDMA MYRNA'S HONEY-WALNUT BRITTLE

Steps:

• Grease a large baking sheet with butter.
• Mix sugar and honey together in a large microwave-safe glass bowl; mixture will be very thick. Place in the microwave and cook on high for 1 minute. Stir, and cook 1 minute more. Stir mixture again, and cook until mixture boils and sugar is dissolved, an additional 30 seconds to 2 minutes.
• Stir walnuts into the bowl with the sugar mixture. Heat in the microwave another 3 to 4 minutes. Stir in butter, salt, cinnamon, and vanilla extract. Microwave until mixture is caramel in color, an additional 1 to 2 minutes.
• Carefully remove bowl from microwave, and quickly stir in baking soda until incorporated. Immediately pour mixture onto the buttered cookie sheet. Allow to cool until brittle is set, about 15 minutes. Break into pieces and store in an airtight container.

ALMOND BRITTLE

Steps:

• Bring the water to a boil in a large, heavy saucepan over moderate heat.
• Stir in the sugar and corn syrup until dissolved.
• Cook to the hard-ball stage (250F, 121C) and add the almonds and salt.
• Cook, stirring occasionally, to the hard-crack stage (300F, 150C).
• Remove from the heat and stir in the butter, vanilla, and baking soda.
• Pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula, making it as thin as possible while it is still hot.
• Cool to room temperature and break into pieces.
• Store in an airtight container.

BENNE BRITTLE

Steps:

• Spread the sesame seed evenly on an ungreased cookie sheet.
• Toast about 15 minutes in a 350 degree F oven until golden brown.
• In a medium sized saucepan combine sugar, vanilla, and lemon and cook on low heat, stirring constantly until sugar is melted.
• Rapidly stir in sesame seed until mixed.
• Pour onto a buttered cookie sheet, spreading very thin.
• When cooled and hardened, bread into pieces.

SMACKS BRITTLE

Steps:

• 1. Combine sugar, corn syrup and butter in 2-quart saucepan. Cook over moderate heat, stirring constantly, until sugar is dissolved and mixture begins to bubble. Remove from heat.2. Add cereal and peanuts, stirring until well-coated with syrup. Pour into greased 15 x 10 x 1-inch baking sheet.

BUTTERY HONEY SMACKS CRISPS

Steps:

• 1. Stir together flour and salt. Set aside.2. Measure margarine, sugar and vanilla into mixing bowl, beat until light and fluffy. Add dry ingredients, mix until combined. Stir in 2 cups of the cereal.3. Press dough evenly into 15 1/2 x 10 1/2 x 1-inch baking pan. Sprinkle remaining 1 cup cereal evenly over top, pressing into dough.4. Bake at 350°F for 20 to 25 minutes or until lightly browned. While still warm, cut into squares. Cool completely.