MICROWAVE PEANUT BRITTLE
This is a wonderful recipe but you should only make it once a year, because you can't stop eating it.
Provided by Joyce
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 30m
Yield 35
Number Of Ingredients 6
Steps:
- Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
- Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.
Nutrition Facts : Calories 61.2 calories, Carbohydrate 10.2 g, Cholesterol 0.3 mg, Fat 2.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 73.6 mg, Sugar 7.2 g
MICROWAVE ALMOND BRITTLE
Almond brittle is a delightfully old-fashioned snack. Handle the mixture carefully: It is extremely hot and may foam up when the baking soda is added.
Provided by Pillsbury Kitchens
Categories Snack
Time 45m
Yield 15
Number Of Ingredients 6
Steps:
- MICROWAVE DIRECTIONS: Line cookie sheet with foil; lightly butter. In 8-cup microwave-safe measuring cup or medium microwave-safe bowl, combine sugar and corn syrup; mix well.
- Microwave on HIGH for 4 minutes; stir. Add almonds; blend well.Microwave on HIGH for 3 1/2 to 4 1/2 minutes or until mixture is very light brown. Stir in butter and almond extract. Microwave on HIGH for 1 minute.
- Add baking soda; stir quickly to blend. Pour immediately onto buttered, foil-lined cookie sheet, spreading mixture quickly with wooden spoon. Cool 30 minutes. Break into pieces. Store in tightly covered container.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Ounce, Sodium 100 mg, Sugar 18 g
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.
MICROWAVE NUT BRITTLE
This is a really simple way of making nut brittle, without using a candy thermometer or doing any of the stage tests. A trick that I use is to line the cookie sheet with parchment paper so there's no sticky stuff to pry off and then wash up.
Provided by Mirj2338
Categories Candy
Time 12m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Spray cookie sheet and metal spatula with the cooking spray.
- In a 2-quart microwavable glass measuring cup or bowl stir sugar, corn syrup and salt with a wooden spoon until mixed.
- Microwave on High (100%) 7 to 8 minutes or until syrup is pale yellow.
- (CANDY SYRUP IS VERY HOT. HANDLE CAREFULLY; DO NOT TOUCH HOT MIXTURE.) Stir in nuts.
- Microwave 1 to 2 minutes or until nuts are lightly browned.
- Immediately stir in margarine, vanilla and baking soda until foamy.
- Quickly pour onto prepared cookie sheet; spread evenly with spatula.
- Cool; break into pieces.
- Store in tightly covered container.
CHOCOLATE ALMOND BRITTLE
Here in Kern County, there are thousands of acres of almond orchards. I like to experiment with recipes—always trying to come up with something new. This candy is the result of altering, adding and a lot of taste testing (somebody had to do it!). I think it turned out rather well. —Pat Parsons, Bakersfield, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1 pound.
Number Of Ingredients 8
Steps:
- Grease a 15x10x1-in. metal baking pan; set aside. In a 1-1/2-qt. microwave-safe bowl, combine the sugar, corn syrup and salt. Microwave, uncovered, on high for 2-1/2 minutes. Stir in almonds; cook on high for 2-1/2 minutes. Add the butter and vanilla; cook on high for 1 minute., Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-in. pieces. , Melt chocolate coating in a microwave. Dip 1 side of brittle int chocolate and place on waxed paper to harden. Store in an airtight container.
Nutrition Facts : Calories 483 calories, Fat 22g fat (12g saturated fat), Cholesterol 4mg cholesterol, Sodium 313mg sodium, Carbohydrate 73g carbohydrate (62g sugars, Fiber 3g fiber), Protein 4g protein.
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