Nut And Seed Brittle Recipes

NUT & SEED BRITTLE

Steps:

• Line a 10 x 15-inch baking sheet with parchment paper. Grease pan with butter. Set aside.
• Put the sugar in a large saucepan and slowly add the water, taking care not to splash. Stir just to dissolve the sugar, then bring to a simmer over medium-high heat. Let the liquified sugar simmer until it turns an amber or reddish-brown. Watch it very closely to prevent burning. It should take about 17 minutes. Remove immediately from heat and stir in the remaining ingredients.
• Pour the mixture into the prepared baking sheet. Let cool.
• When brittle is cool, invert to remove from pan. Break into pieces and store in an airtight container.

KETO NUT AND SEED BRITTLE

Steps:

• Line a large (18 by 13-inch) rimmed baking sheet with a silicone mat or parchment paper. Grease the mat or parchment and the head of a silicone spatula with 1 tablespoon of the butter. Set aside.
• Combine the remaining 7 tablespoons butter, sweetener, and vanilla in a medium, heavy-bottomed, stainless steel saucepan. Heat over medium heat, stirring constantly, until the sweetener is fully dissolved, 6 to 8 minutes. Continue cooking, stirring constantly, just until the mixture reaches a deep brown/amber color then quickly remove the pan from the heat to avoid burning, 7 to 8 minutes.
• Use the buttered spatula to quickly mix in the nuts and seeds, then pour the mixture onto the prepared baking pan. Smooth out the nuts so they are evenly distributed, making sure the brittle mixture is touching all the nuts and seeds. Refrigerate to set, 1 hour.
• Break the brittle into pieces and serve.

EASY NUT BRITTLE

Steps:

• Spray a rimmed baking sheet and a wide metal spatula with cooking spray; set aside.
• In a 2-quart glass measuring cup, combine sugar, corn syrup, and salt, stirring until sugar is moistened. Microwave on high for 4 minutes. Stir in butter and nuts; return to microwave for about 5 minutes, until the sugar mixture is thick, bubbly, and very pale brown in color. Mixture is very hot; use handle when holding and pouring.
• Remove from microwave, stir in vanilla and baking soda (mixture may foam up). Immediately pour onto prepared baking sheet, spreading mixture as thinly as possible with the prepared spatula. Let stand 20 minutes until hardened, then lift off sheet, and break brittle into bite-size pieces.

MIXED NUT BRITTLE

Steps:

• In a large heavy saucepan, combine the sugar, corn syrup and water. Cover and bring to a boil over medium heat. Uncover and cook until a candy thermometer reads 290° (soft-crack stage)., Meanwhile, grease a 15x10x1-in. baking pan with 2 teaspoons butter; set aside. Place nuts in two ungreased 15x10x1-in. baking pans; bake at 325° for 10-15 minutes or until warm. (Keep warm until ready to use.), Remove sugar mixture from the heat; carefully stir in the nuts, vanilla, salt and remaining butter. Quickly spread into prepared pan. Cool completely; break into pieces.

NUT BRITTLE

Steps:

• Brush a 9-by-13-inch rimmed baking sheet with butter. Combine sugar, corn syrup, salt, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Wash down sides of pan with a pastry brush dipped in water to prevent any crystals from forming. Cook, swirling pan occasionally, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees).
• Stir in the nuts; continue to cook, stirring often so the nuts do not burn, until the mixture is golden amber in color. Remove from heat.
• Carefully stir in vanilla and baking soda. The mixture will foam up in the pan. Pour the mixture onto the prepared baking sheet, and quickly spread with an oiled metal spatula. Set aside until completely cool. Break into pieces to serve. Brittle can be stored in an airtight container at room temperature up to 1 month.

HOW TO MAKE COSTCO NUT AND SEED BRITTLE

Steps:

• Start by preheating your oven to 325 degrees F then line a rimmed baking sheet with parchment paper.
• Meanwhile, take a large mixing bowl and add into it chia seeds, pumpkin seeds, cinnamon, raisins, sesame seeds, shredded coconut, and sea salt, then everything well to combine.
• Now, you want to combine all the wet ingredients which are coconut oil, honey, and vanilla extract, all in a small bowl.
• Next, go ahead and slowly drizzle wet ingredients into the dry ingredients, make sure to stir well to ensure everything is evenly coated and the seed mixture is sticky and begins to form into a bit of a ball.
• At this point, you need to transfer the mixture to a baking sheet, with the use of your hands, evenly spread out the seed mixture on the baking sheet until it is about 1/4″ thick.
• Make sure it's sticky enough, if needed, use your hands to encourage it to stick together a little.
• Transfer the baking sheet to the preheated oven and bake for 20 to 25 minutes until golden, keep a close eye on your homemade Costco nut and seed brittle to ensure it does not burn.
• When time is up, remove the brittle from the oven and allow it to cool completely before going any further with cracking it into pieces as it will still be soft when it comes out of the oven.
• Once your brittle has cooled down, go ahead and use a knife or a meat mallet and crack or cut into pieces then serve.

NUT BRITTLE

Steps:

• Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon.
• Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks.