Spiced Rum Nut Brittle Recipes

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SPICED RUM-NUT BRITTLE



Spiced Rum-Nut Brittle image

Seasoned with cayenne pepper and cinnamon, this spicy microwave brittle packs its own heat and warms up holiday visitors. It also makes a superb stocking stuffer! -Terri McKitrick, Delafield, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 1 pound.

Number Of Ingredients 12

1 cup sugar
1/2 cup light corn syrup
1/2 cup chopped cashews
1/2 cup chopped pecans
1 teaspoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
Pinch ground nutmeg
1 teaspoon baking soda
1/2 teaspoon rum extract
1/2 teaspoon vanilla extract

Steps:

  • Grease a 15x10x1-in. pan; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Microwave 2-1/2 minutes longer. Stir in the cashews, pecans, butter, cinnamon, cayenne, salt and nutmeg. , Microwave, uncovered, on high for 2 minutes or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and extracts until light and foamy. Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces; store in an airtight container.

Nutrition Facts : Calories 263 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 267mg sodium, Carbohydrate 46g carbohydrate (43g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTERED RUM BRITTLE RECIPE BY TASTY



Buttered Rum Brittle Recipe by Tasty image

The rich flavors of butter and rum in a sweet, crunchy treat. And it takes less than 30 minutes to make! Serve it your next holiday party or give it away as a gift, if you can keep yourself from eating the whole batch.

Provided by Betsy Carter

Categories     Desserts

Time 17m

Yield 8 servings

Number Of Ingredients 9

1 cup granulated sugar
½ cup light corn syrup
1 tablespoon unsalted butter
½ teaspoon ground cinnamon
⅛ teaspoon cayenne
¼ teaspoon kosher salt
1 cup pecan, chopped
2 teaspoons rum extract
1 teaspoon baking soda

Steps:

  • Line a rimmed baking sheet with a silicone mat.
  • In a medium saucepan over medium-high heat, combine the sugar and corn syrup and bring to a boil. Cook, without stirring, for 3 minutes. Stir to dissolve the remaining sugar, then boil for another 2 minutes, stirring occasionally.
  • Add the butter, cinnamon, cayenne, salt, and pecans and stir to incorporate. Let boil for another 2 minutes, stirring occasionally.
  • Remove the pan from the heat and add the rum extract and baking soda, stirring to combine.
  • Quickly pour the mixture onto the prepared baking sheet and let cool completely, 10-15 minutes.
  • Break the brittle into pieces. Store in an airtight container at room temperature for up to one week.
  • Enjoy!

Nutrition Facts : Calories 102 calories, Carbohydrate 23 grams, Fat 1 gram, Fiber 2 grams, Protein 0 grams, Sugar 24 grams

SPICED ALMOND BRITTLE



Spiced Almond Brittle image

I like sending homemade goodies to family and friends. When I couldn't decide between brittle and spiced nuts, I combined the two into one treat. One batch fills up about six gift tins.-Leslie Dixon, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/4 pounds.

Number Of Ingredients 11

1 cup sugar
1/4 cup water
1/2 cup light corn syrup
1/4 teaspoon salt
1-1/2 cups unblanched almonds
2 tablespoons butter
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cayenne pepper
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1 teaspoon baking soda

Steps:

  • Line a 15x10x1-in. pan with parchment. (Do not spray or grease.), In a large heavy saucepan, combine sugar, water, corn syrup and salt. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260° (hard-ball stage). , Stir in almonds, butter and seasonings; cook until thermometer reads 300° (hard-crack stage), stirring frequently, about 8 minutes longer., Remove from heat; stir in baking soda. (Mixture will foam.) Immediately pour onto prepared pan, spreading as thin as possible. Cool completely., Break brittle into pieces. Store between layers of waxed paper in airtight containers.

Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

FRAGRANT INDIAN BRITTLE



Fragrant Indian Brittle image

This delicious and slightly exotic Indian-influenced candy incorporates a blend of cashews, pistachios, and almonds in a golden brittle sweetened with honey and lightly spiced with cardamom.

Categories     Candy     Nut     Dessert     Cocktail Party     Almond     Cashew     Pistachio     Spice     Poker/Game Night     Edible Gift     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 4 to 5 dozen pieces

Number Of Ingredients 12

Vegetable oil for greasing parchment paper
1 teaspoon green cardamom pods (about 8 pods)
2 cups sugar
1/4 cup mild honey
1/4 cup light corn syrup
1/4 cup water
3/4 teaspoon salt
1 cup raw cashews, coarsely chopped (4 1/2 oz)
1/2 cup shelled pistachios (not dyed red; 2 1/4 oz), coarsely chopped
1/2 cup sliced almonds (preferably with skin; 2 oz)
Special Equipment
parchment paper; a candy thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 300°F. Lightly oil 2 (16- by 12-inch) sheets of parchment paper with vegetable oil and put 1 sheet, oiled side up, on a heatproof work surface.
  • Crush cardamom pods with side of a large heavy knife and scrape out seeds, discarding pods. Coarsely crush seeds with mortar and pestle or side of heavy knife.
  • Bring sugar, honey, corn syrup, water, crushed cardamom seeds, and salt to a boil in a 4- to 5-quart heavy pot over moderately high heat, stirring occasionally, then boil, stirring occasionally, until mixture registers 350°F on thermometer, about 9 minutes.
  • Add nuts and cook, stirring constantly with a wooden spoon, until mixture returns to a boil, about 1 minute. Carefully pour hot caramel mixture onto parchment on work surface (use caution when pouring hot liquids) and carefully cover with remaining sheet of parchment, oiled side down. Immediately roll out mixture between parchment sheets, pressing firmly with a large wooden rolling pin to 1/4 inch thick (use caution; mixture will still be hot). If brittle hardens before it is thin enough, transfer to a large baking sheet (still between parchment sheets) and warm brittle in oven 5 minutes to soften, then continue rolling to 1/4 inch thick.
  • Cool brittle until firm enough to hold its shape but still pliable, 2 to 5 minutes, then remove top sheet of parchment. Lightly oil blade of a large heavy knife or a pizza cutter and score surface of brittle into 1 1/2-inch squares. If brittle hardens too much to score, transfer to a large baking sheet and warm on parchment, uncovered, until surface softens, about 5 minutes, then immediately score remaining lines. Cool brittle completely, uncovered, about 30 minutes. Invert brittle and peel off bottom sheet of parchment, then break into pieces.
  • Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature 1 month.

SPICED RUM BRITTLE



Spiced Rum Brittle image

Spicy and sweet this brittle that I found on line at Taste of Home has it all and to make it even better - easy made in the microwave. Cook time is cooling. Guessed at amount

Provided by Bonnie G 2

Categories     Christmas

Time 55m

Yield 1 pound, 8 serving(s)

Number Of Ingredients 12

1 cup sugar
1/2 cup light corn syrup
1/2 cup chopped cashews
1/2 cup chopped pecans
1 teaspoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon rum extract
1/2 teaspoon vanilla extract

Steps:

  • Butter a 15"x10"x1" pan.
  • In 2 quart microwave safe bowl combine sugar and corn syrup and microwave on high uncovered for 3 minutes, stir. Microwave 2 1/2 minutes longer and stir in butter, cashews, pecans and spices.
  • Microwave on high for 2 minutes until turns a dark amber color, mixture will be very hot.
  • Immediately stir in Extracts and Baking Soda, until light and foamy. At once pour into prepared pan, spreading with metal spatula.
  • Cool completely then break into pieces and store in an airtight container.

Nutrition Facts : Calories 259.8, Fat 9.4, SaturatedFat 1.5, Cholesterol 1.3, Sodium 266.2, Carbohydrate 45.4, Fiber 1, Sugar 31.4, Protein 2

SPICED MICROWAVE NUT BRITTLE RECIPE



Spiced Microwave Nut Brittle Recipe image

Need an easy microwave nut brittle recipe for the holidays? My Food and Family has you covered with our Spiced Microwave Nut Brittle Recipe. Make this microwave nut brittle in a snap and share it with family and friends as a holiday gift.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 12 servings

Number Of Ingredients 9

1 cup sugar
1/2 cup light light corn syrup
1/2 cup pecan halves
1/4 cup pumpkin seeds
1 Tbsp. orange zest
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 Tbsp. butter
1 tsp. baking soda

Steps:

  • Microwave sugar and corn syrup in large microwaveable bowl on HIGH 5 min., stirring after 3 min.
  • Add nuts, pumpkin seeds, orange zest, vanilla and cinnamon; mix well. Microwave 2 min. or until golden brown.
  • Add butter and baking soda; stir until butter is completely melted and mixture is well blended.
  • Pour onto rimmed baking sheet; cool until firm. Break into pieces.

Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0.5249 g, Sugar 0 g, Protein 1 g

NUT BRITTLE



Nut Brittle image

Although peanut brittle may be the most common variety, you can also use other whole nuts such as cashews, hazelnuts, almonds, or pecans, as well as toasted pumpkin seeds. When giving as a gift, package this nut brittle block with cellophane, and include a small hammer and bow.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 9-by-13-inch piece

Number Of Ingredients 8

Unsalted butter, room temperature, for baking sheet
1 1/2 cups sugar
1/2 cup light corn syrup
Pinch of salt
2 1/2 cups unsalted nuts, such as dry-roasted peanuts, cashews, hazelnuts, almonds, or pecans, or toasted pumpkin seeds
1 teaspoon pure vanilla extract
1 teaspoon baking soda
Vegetable oil, for spatula

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.

BUTTER RUM BRITTLE



Butter Rum Brittle image

Made by melting crushed butter rum candies and chocolate chips over graham crackers, this easy brittle is topped with toasted pecans.

Provided by My Food and Family

Categories     Recipes

Time 14m

Yield Makes 14 servings.

Number Of Ingredients 4

12 graham crackers, broken in half (24 squares)
3 rolls (1.14 oz. each) ring-shaped hard candies, butter rum flavor, finely crushed
1 cup miniature semi-sweet chocolate chips
1/4 cup finely chopped toasted pecans

Steps:

  • Preheat oven to 350°F. Line 15x10x1-inch baking pan with foil. Place graham squares, with sides touching, in single layer in baking pan; top evenly with the crushed candy.
  • Bake 6 min. or until candy is melted; sprinkle with the chocolate chips. Bake an additional 2 to 3 min. or until chocolate is melted.
  • Spread chocolate over topped grahams with spatula; sprinkle with pecans. Cool completely. Break into pieces. Store in airtight container at room temperature.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g

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