Jelly Bean Brittle Recipes

JELLY BEAN BRITTLE

Steps:

• Line two 15x10x1-in. pans with foil. Melt 1 tablespoon butter; brush over foil. Sprinkle evenly with jelly beans., In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, 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 240° (soft-ball stage). Stir in remaining butter and salt; cook until a thermometer reads 300° (hard-crack stage), stirring frequently., Remove from heat; stir in baking soda (mixture will foam). Immediately pour over jelly beans. Spread with a buttered metal spatula. Cool completely. , Break brittle into pieces. Store between layers of waxed paper in an airtight container.

JELLY BEAN BARK

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Top with jelly beans, pressing to adhere. Let stand until set., Cut or break bark into pieces. Store in an airtight container.

JELLY BEAN CAKE

Steps:

• Heat oven to 325°F. Generously grease and flour bundt pan. Toss jelly beans with 2 tablespoons flour and set aside. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat sugar, butter, cream cheese and vanilla with electric mixer on medium speed. Add eggs, one at a time. Add flour mixture and blend well.
• Spoon 1 cup batter into bottom of prepared pan. Stir jelly beans into remaining batter.
• Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes and then invert onto serving plate and cool complete.

TWO MINUTE PEANUT BRITTLE

Steps:

• Coat a cookie sheet with nonstick cooking spray. Set aside.
• Place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in the peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.

PEANUT BRITTLE

Steps:

• Use a bit of butter to grease a baking sheet, preferably one with a low rim. Combine sugar and 2 tablespoons water in a heavy skillet and turn heat to medium. Stir until smooth, then cook, adjusting heat so that mixture bubbles steadily. Stir occasionally until mixture turns golden brown (which it may do rather suddenly).
• Stir in the peanuts and a large pinch of salt, if desired. Pour mixture onto greased baking sheet and spread out. Cool for about a half-hour, then break into pieces. (You can score brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares.) Store in a covered container for up to two weeks.