"NUTCRACKER" MIXED-NUT BRITTLE IN THE MICROWAVE
What are the holidays without "The Nutcracker"? Inspired by all the mixed nuts that make their way into the house at this time of year, and by the many versions of "The Nutcracker" on TV and in live productions everywhere, enjoy this quick mixed nut brittle-type candy made in your microwave in minutes! Measure out all ingredients beforehand, because this recipe comes together very quickly.
Provided by Bibi
Categories Desserts Candy Recipes Nut Candy Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Butter a 10x15-inch baking sheet or line with parchment paper.
- Spray a heatproof spoon with cooking spray. Stir sugar and corn syrup together in a 2-quart microwave-safe bowl using the greased spoon. Microwave on high until very bubbly, 2 1/2 to 4 minutes.
- Quickly stir in nuts and butter. Continue microwaving until bubbles begin to take on a light caramel color, another 2 1/2 to 4 minutes. Watch carefully to make sure the nuts don't burn. Add vanilla extract and baking soda, stirring quickly until bubbly and combined.
- Immediately pour mixture onto the prepared sheet pan in a thin layer. Sprinkle with sea salt. Allow to cool and set before breaking into pieces, 30 to 40 minutes.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 31.5 g, Cholesterol 2.5 mg, Fat 9.8 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 188.9 mg, Sugar 20.4 g
NUTCRACKER COOKIES
The Nutcracker is a gingerbread cookie handsomely clad in royal icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 18
Number Of Ingredients 16
Steps:
- In a large bowl, sift flour, baking soda, and baking powder. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until fluffy. Add ginger, cinnamon, cloves, salt, and pepper; beat to combine. Add eggs and molasses; beat to combine. Reduce speed to low; add flour mixture; beat until incorporated. Divide dough into thirds; shape into flat disks. Wrap in plastic wrap, and refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degrees. On a floured work surface, roll out dough to an 1/8-inch thickness. Cut out shapes using nutcracker cutter; transfer to baking sheets lined with Silpat baking mats. Refrigerate until firm, at least 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Cool on racks. Tint each batch of icing as described in royal icing recipe. Decorate cookies with icing, sanding sugar, and dragees.
NUTCRACKER
Frangelico and apple....perfect for Fall!!! **Edited to add muddling of mint as suggested by reviewers. Although not in the original recipe, I agree that this would enhance the drink IMHO. Take it or leave it - make to your personal preference. ;)
Provided by Mommy Diva
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Begin by muddling the mint in a shaker; add remaining ingredients with a small amount of ice.
- Shake all ingredients and pour over ice in a tall (8oz) glass.
- Garnish with a slice of apple and enjoy! ;).
Nutrition Facts : Calories 68.3, Sodium 0.6, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 0.1
NUTCRACKER
Steps:
- Add the rum, vodka, gin, elderflower liqueur, peach schnapps, lemonade, fruit punch and orange juice to a very large pitcher and stir to combine. Keep chilled in the refrigerator until ready to serve or immediately pour into ice-filled rocks glasses.
THE NUTCRACKER "SWEET"
In Two Parts: A slice of caramel nut pie with a "cup of joe"
Provided by Food Network
Categories dessert
Time 2h30m
Yield 16 pie slices and 100 bonbons
Number Of Ingredients 31
Steps:
- For the caramel nut pies: Roll dough to 1/4-inch and fit into 4 small flan rings and chill. Combine sugar with enough water to cover in saucepan and place over high heat. Cook sugar to caramel stage (a maple syrup color). Carefully add glucose, cream, milk, salt and walnuts to caramel mixture. Cook the mixture, while stirring, until it is thick like pancake batter. Let the mixture cool. Spread the cooled mixture into the bottom of chilled tartlet shells. Pipe or spread creme d'amandes over the caramel. Bake tarts in a preheated 350 degrees F oven until evenly browned on top. Allow tarts to cool, cut into 4-inch slices and finish with sweetened whipped cream before service.
- For the Chocolate Espresso Bonbons: Put the chocolate into a work bowl. Dry roast the espresso beans in a saute pan over a medium flame until a strong coffee aroma is present. Coarsely crush the beans on a cutting board with the bottom of a pan. Make an infusion with the hot espresso beans and cream. Allow the mixture to steep for at least 30 minutes. Strain the cream into a clean pan. Bring the infused cream to a boil and pour over the chocolate. Gently stir the ganache until the chocolate is incorporated. Let cool slightly. Stir in the coffee liqueur, salt and softened butter. Set aside to cool, stirring occasionally. Line coffee cup bonbon molds with tempered chocolate, tapping to make sure molds are lined and have no air bubbles. Once chocolate is set, fill molds with espresso ganache leaving room to seal molds. Seal molds with tempered chocolate, allow to set and remove from molds. Finish bonbon cups with a swirl of mascarpone cream "froth" and dust with cocoa.
- Sift flour and salt together and set aside. Place the butter in a mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating until just incorporated. Add flour mixture all at once until it forms a ball. Fatten dough into a disk and chill.
- In a mixer with paddle attachment, cream butter and almond paste until light and fluffy and smooth. Add eggs 1 at a time, incorporating fully. Add pastry cream powder or cornstarch and mix to combine. Add rum and brandy.
- Blend ingredients together and fit into pastry bag for easy piping.
NUTCRACKER TART
Categories Dessert Bake Christmas Almond Cashew Pecan Walnut Winter Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- For crust:
- Mix flour, sugar and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Transfer flour mixture to large bowl. Combine 3 tablespoons ice water and vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls as needed. Gather dough into ball; flatten into disk. Wrap disk in plastic and chill at least 20 minutes and up to 3 days.
- Roll out dough disk on lightly floured surface to 13-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Press dough into tart pan. Trim dough overhang and reserve. Freeze crust 30 minutes.
- Preheat oven to 450°F. Bake crust until golden, about 17 minutes; if crust bubbles, press with back of fork. Cool on rack. Reduce oven temperature to 400°F.
- Meanwhile, prepare filling:
- Mix 1 1/2 cups cream, both sugars and honey in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium and simmer until mixture bubbles thickly and darkens slightly, stirring occasionally, about 8 minutes. Remove from heat; stir in grated orange peel. Let stand 20 minutes. Stir in walnuts, pecans, cashews and almonds. Spoon filling into crust, distributing nuts evenly. Bake tart until filling is bubbling thickly and is deep amber in color, about 22 minutes. Cool completely on rack. Serve with whipped cream and Orange-Cranberry Compote, if desired.
NUTCRACKER BUTTER COOKIES
These cookies are a perfect activity for the entire family. Decorate them as creatively as you'd like and give your children the option of decorating their own too!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 6-in. nutcracker cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks., For icing, in a large bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint as desired with food coloring. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.), Using pastry bags and small round tips, decorate cookies as desired. Let dry at room temperature for several hours or until firm. Store in an airtight container.
Nutrition Facts :
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100% (1)Estimated Reading Time 4 mins
- Assemble your ingredients. A basic nutcracker requires nothing more than hard alcohol and fruit juice. Although this recipe calls for Hawaiian Punch, vodka, and rum, you can substitute in juice or other alcohols if you prefer.
- Mix your ingredients. Mix the vodka, rum, and water in a clear plastic single-serve juice bottle. Add enough Hawaiian Punch to fill the remainder of the bottle.
- Shake and serve. Replace the lid on the juice bottle and shake to mix the ingredients. Serve cold in the juice bottle. Advertisement.
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