COCONUT-MACADAMIA NUT BRITTLE
Treat your guests with these nutty candies - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 32
Number Of Ingredients 8
Steps:
- Grease 17x12-inch half-sheet pan or 15x10x1-inch pan with butter.
- In large microwavable bowl, mix sugar and corn syrup. Cover with microwavable plastic wrap; microwave on High 4 minutes. Uncover; microwave 7 to 8 minutes or until light golden brown. Stir in nuts, coconut and pineapple. Microwave 1 minute longer or until boiling. Stir in 3 tablespoons butter, the baking soda and vanilla.
- Immediately pour into pan and spread evenly with lightly greased offset spatula. Cool 1 hour or until completely cooled. Break into 2-inch pieces. Store tightly covered at room temperature.
Nutrition Facts : Calories 134, Carbohydrate 24 g, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg
MACADAMIA NUT BRITTLE
Provided by Food Network
Categories dessert
Time 55m
Yield Yield: approximately 1 1/4 pounds
Number Of Ingredients 4
Steps:
- In a saucepan boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate. It should be amber-brown. Stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silpat and let cool. Break up into chunks (for brittle, just chop or crush with the bottom of a bottle). Store in an airtight container.
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.
MACADAMIA NUT BRITTLE WITH BLUEBERRIES
This is the best nut brittle I've ever tasted: salted macadamias and dried blueberries!
Provided by ezmars
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 26m
Yield 12
Number Of Ingredients 10
Steps:
- Butter a 10x15-inch baking pan.
- Combine sugar and corn syrup in a saucepan with a candy thermometer clipped on. Bring to a boil over medium heat, stirring constantly. Heat to 275 degrees F (135 degrees C); add macadamia nuts, pecans, coconut oil, cinnamon, and nutmeg. Cook and stir until candy mixture reaches 300 degrees F (148 degrees C); remove from heat.
- Stir blueberries, baking soda, and vanilla extract quickly into the candy mixture until combined. Pour all of the candy immediately onto the prepared pan. Spread evenly. Cool completely, about 15 minutes, before breaking into pieces.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 32.5 g, Cholesterol 0.6 mg, Fat 8.5 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 136.4 mg, Sugar 22.9 g
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
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.
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.
TROPICAL BRITTLE
This recipe came from Family's Circle.It features macadamia nuts and coconut. Great for gift giving.
Provided by chef FIFI
Categories Dessert
Time 30m
Yield 10-20 serving(s)
Number Of Ingredients 6
Steps:
- Coat a large non stick baking sheet with nonstick spray.
- Combine sugar and corn syrup into a heavy bottom 3 quart saucepan and mix.
- Cook on medium-high heat and stir occasionally, until temp reaches 275 degrees.
- Stir in nuts and continue cooking, stir occasionally, until temp reaches 305 degrees.
- Set aside.
- Quickly stir in baking soda,vanilla and coconut.
- Spread mixture evenly onto baking sheet with a greased offset wooden spoon.
- After brittle has completely cooled.
- Loosen and break into medium large pieces.
- Store in airtight container for 2 week.
CHOCOLATE-MACADAMIA NUT BRITTLE
Set it out in a bowl, and watch how quickly this irresistible brittle disappears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 9-by-13-inch pan
Number Of Ingredients 7
Steps:
- Brush a 9-by-13-inch rimmed baking sheet with butter. Sprinkle the chopped nuts over the baking sheet; set aside.
- Combine the sugar, corn syrup, water, and butter in a medium saucepan. Cook over medium heat, stirring occasionally until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Without stirring, continue to cook until the mixture reaches the hard-crack stage on a candy thermometer (300 degrees).
- Remove the pan from the heat. Add the chocolate while stirring constantly.
- Pour the mixture onto the prepared rimmed baking sheet. Spread quickly into a thin layer using an oiled metal spatula. Let cool completely. Break into pieces, and store in an airtight container at room temperature for up to 1 month.
MACADAMIA ALMOND BRITTLE
This is a nuttier version of a basic brittle recipe. I added macadamia nuts - my favorites - and the brittle turned out tastier than ever. I love making this crisp snack because the results are impressive...and the job goes fast using the microwave. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 pound.
Number Of Ingredients 7
Steps:
- In a 1-1/2-quart microwave-safe bowl, combine sugar and corn syrup. Microwave on high for 3 minutes. Stir in nuts. Microwave on high for 2-3 minutes or until a candy thermometer reads 300° (hard-crack stage). Quickly stir in butter, vanilla and baking soda until mixture is light and foamy. , When bubbles subside, pour onto a greased baking sheet, spreading as thinly as possible with a metal spatula. Cool completely; break into pieces. Store in an airtight container with waxed paper between the layers.
Nutrition Facts : Calories 220 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 154mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.
CHILE-MACADAMIA BRITTLE
Categories Nut Dessert Bake Macadamia Nut Hot Pepper Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
- Shake nuts in a coarse sieve to remove any nut powder (this will create a clearer brittle).
- Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until golden. Immediately stir in red pepper flakes and nuts and cook, stirring, until nuts are golden, about 1 minute. Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.) Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces.
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- 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°F. (soft-crack stage).
- Add butter, vanilla and nuts; cook, stirring constantly, until thermometer registers 300°F. (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.
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