Rainforestbrittle Recipes

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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

NUTTY BRITTLE



Nutty Brittle image

Provided by Sandra Lee

Categories     dessert

Time 1h20m

Yield about 30 pieces

Number Of Ingredients 4

Aluminum foil
Non-stick cooking spray
24 soft caramel candies, unwrapped
3/4 cup toffee peanuts

Steps:

  • Preheat oven to 200 degrees F.
  • Line a jelly roll pan with aluminum foil. Spray foil with cooking spray and place pan in warm oven. Spray a heavy small saucepan with cooking spray. Add caramels and stir over low heat until melted. Stir in toffee peanuts and continue stirring for a couple minutes. Spray a dull knife or metal off-set spatula with cooking spray. Remove pan from oven and then quickly spread caramel-peanut mixture over prepared pan. Cool completely; cover pan with plastic and refrigerate for 30 minutes. Break into bite-size pieces. Store in refrigerator.

WELCOME TO THE RAINFOREST



Welcome to the Rainforest image

Provided by Guy Fieri

Categories     beverage

Time 5m

Yield 1 cocktail for 2 people

Number Of Ingredients 10

6 ounces guava nectar
3 ounces spice rum, such as Bacardi Oakheart
1 1/2 ounces fresh lime juice
1 1/2 ounces lychee liqueur
1 ounce grenadine
4 dashes angostura bitters
Fresh mint sprigs
Umbrella
Maraschino cherry
Straws

Steps:

  • In a cocktail shaker, add the guava nectar, spiced rum, lime juice, lychee liqueur and grenadine. Shake without ice (dry shake) vigorously, and pour in a bowl. Top with the bitters and garnish with a sprig of mint, umbrella, cherry and 2 straws.

BASIC BRITTLE



Basic Brittle image

Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations: Lemon and Almond Brittle, Pine Nut and Rosemary Brittle, Cashew and Cayenne Brittle, Pepita and Lavender Brittle, Coconut and Spice Brittle, Espresso and Walnut Brittle.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Yield Makes 1 sheet (about 9 by 11 inches)

Number Of Ingredients 4

Vegetable oil cooking spray
1 1/2 cups sugar
1/2 cup light corn syrup
Mix-ins, according to variation

Steps:

  • Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
  • Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.

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

RAINFOREST COOKIES



Rainforest Cookies image

This came from a cooking newsgroup I lurk in occasionally. Since it features coconut, and that's our ingredient of the month, I thought it was a timely recipe. They re soft butter cookies filled with all the tropical goodies, pineapple, macadamia nuts, and of course, coconut.

Provided by bayou-mimi

Categories     Dessert

Time 32m

Yield 36 serving(s)

Number Of Ingredients 8

3/4 cup sugar
1/2 cup soft baking butter with canola oil
1 (8 ounce) can crushed pineapple with juice, well drained
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 (3 1/4 ounce) jar macadamia nuts, chopped
3/4 cup sweetened flaked coconut

Steps:

  • Heat oven to 350°F Combine sugar and Soft Baking Butter with Canola Oil in large bowl.
  • Beat at medium speed until creamy.
  • Add pineapple and vanilla; continue beating until well mixed.
  • Reduce speed to low; add flour and baking powder.
  • Beat until well mixed.
  • Stir in nuts and 1/4 cup coconut by hand.
  • Shape dough into 1-inch balls; dip top of each cookie into remaining coconut.
  • Place 2 inches apart onto ungreased cookie sheets.
  • Bake in oven 12-15 minutes or until set.

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