Rainforest Brittle Recipes

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SWEET-AND-SMOKY BRITTLE



Sweet-and-Smoky Brittle image

The peanuts in this recipe can be replaced with an equal quantity of almonds, cashews, or just about any other nut you have on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Yield Makes 5 cups

Number Of Ingredients 8

Vegetable oil or cooking spray, for baking sheet
1 cup sugar
1/4 cup water
1 teaspoon coarse salt, divided
2 tablespoons adobo sauce (from one 7-ounce can chipotle chiles in adobo; reserve chiles for another use)
1 cup unsalted roasted pepitas (green pumpkin seeds)
1 cup unsalted roasted peanuts
1/4 teaspoon cayenne pepper (optional)

Steps:

  • Line a rimmed baking sheet with parchment. Lightly brush with oil or coat with cooking spray. Cook sugar, water, and 1/2 teaspoon salt in a heavy medium saucepan over high heat, stirring, until sugar just dissolves. Continue to cook, without stirring, until golden, about 4 minutes. Cook about 1 minute more, swirling the pan, until syrup is light amber. Carefully stir in adobo sauce (hot syrup will spatter), and cook 30 seconds.
  • Remove pan from heat. Add pepitas, peanuts, and cayenne, stirring to coat. Immediately pour onto baking sheet. Sprinkle with remaining salt. Let cool completely, and break into pieces.

RAINFOREST BRITTLE



Rainforest Brittle image

This is from Canadian Living site. I have not tried it yet but will be making it as Christmas gifts. Times are approximate

Provided by wicked cook 46

Categories     Candy

Time 35m

Yield 1 3/4 pounds, 35 serving(s)

Number Of Ingredients 10

2 cups granulated sugar
1/2 cup corn syrup
1/2 cup water
2 tablespoons butter
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
2/3 cup brazil nut
2/3 cup cashews
2/3 cup macadamia nuts

Steps:

  • .Coarsely chop or halved the nuts.
  • In large heavy saucepan, stir together sugar, corn syrup and water. Bring to boil over medium heat; cook, without stirring but brushing down side of pan with pastry brush dipped in cold water, for about 10 minutes or until candy thermometer reaches 234°F (112°C), or soft-ball stage when 1 tsp (5 mL) hot syrup dropped into cold water forms soft, pliable ball.
  • Stir in butter and salt cook for about 10 minutes or until 300°F (149°C), or hard-crack stage when 1 tsp (5 mL) hot syrup dropped into cold water forms hard brittle threads. Remove from heat. Stir in vanilla. Stir in baking soda. Stir in Brazil, cashew and macadamia nuts.
  • Immediately pour onto greased baking sheet. Using greased spatula, spread thinly over pan. Let brittle cool. Break into pieces.

Nutrition Facts : Calories 113.7, Fat 5.6, SaturatedFat 1.4, Cholesterol 1.7, Sodium 74.3, Carbohydrate 16.3, Fiber 0.5, Sugar 12.9, Protein 1

PECAN BRITTLE



Pecan Brittle image

This old-fashioned brittle utilizes the rich flavor of pecans instead of peanuts and is a hit with anyone who tries it. Store in an airtight container.

Provided by Fall

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h50m

Yield 32

Number Of Ingredients 8

1 ½ teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup water
1 cup light corn syrup
2 ½ cups coarsely chopped pecans
3 tablespoons butter

Steps:

  • Line a rimmed baking sheet with a silicone mat. Mix together baking soda, 1 teaspoon water, and vanilla in a small bowl; set aside.
  • Mix together sugar, 1 cup water, and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 25 minutes.
  • Stir in pecans and butter. Heat to 300 degrees F (149 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 13 minutes. Immediately remove from the heat and stir in reserved baking soda mixture, until candy is light and foamy.
  • Pour mixture onto the prepared baking sheet and allow to cool until hardened, 1 to 2 hours. Break into pieces.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 18.4 g, Cholesterol 2.9 mg, Fat 7.2 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 73.3 mg, Sugar 12.5 g

CHEWY RAINFOREST BARS



Chewy Rainforest Bars image

Make and share this Chewy Rainforest Bars recipe from Food.com.

Provided by TattooedMamaof2

Categories     Lunch/Snacks

Time 10m

Yield 24 bars

Number Of Ingredients 7

1/4 cup honey
2 tablespoons butter
1 (10 ounce) package marshmallows
6 cups Honey Bunches of Oats cereal
1 cup dried apricot, chopped
1 cup almonds, chopped
1/2 cup sunflower seeds

Steps:

  • Microwave honey and butter in large bowl on HIGH 1 minute; stir until well blended. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until marshmallows are puffed; stir until well blended.
  • Add remaining ingredients; mix well.
  • Press mixture into a greased 13x9-inch pan. Cool. Cut into 24 bars.
  • VARIATION: Can substitute dried cranberries or raisins instead of apricots.

Nutrition Facts : Calories 161, Fat 6.1, SaturatedFat 1.1, Cholesterol 2.5, Sodium 100.8, Carbohydrate 25.8, Fiber 1.9, Sugar 15.2, Protein 3.1

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