SPICED RUM-NUT BRITTLE
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
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
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
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
NUT BRITTLE
Provided by Food Network Kitchen
Categories dessert
Time 19m
Yield 24 pieces
Number Of Ingredients 7
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.
SPICY PEANUT BRITTLE
If you like a little hot with your sweet than this is the candy for you. Peanut brittle with a little spice added and all made in microwave so super simple.
Provided by Karrie Massotti
Categories Candy
Time 15m
Yield 1 lb
Number Of Ingredients 8
Steps:
- Coat a cookie sheet with cooking spray.
- Also spray a metal spatula (and yes it matters, goo will stick to all others and make it impossible to work with)
- set aside cookie sheet and spatula.
- In a large bowl, mix the peanuts, hot pepper sauce and allspice
- Put sugar and corn syrup into a large glass microwavable bowl.
- Stir mixture - will be very thick but will change when heated.
- Microwave, uncovered on high for 4 minutes.
- stir again.
- add in spicy peanut mixture.
- stir until blended.
- Return to microwave and cook on high 4-5 minutes longer.
- Stir in butter.
- Microwave 45 seconds.
- Very quickly add in baking soda and vanilla and stir. It will foam and the color witl lighten.
- Immediately pour into prepared pan and spread as thin as possible with prepared spatula.
- Cool, break into pieces (put in bag and use hammer to smash is easiest).
Nutrition Facts : Calories 2962.8, Fat 145, SaturatedFat 22, Cholesterol 10.1, Sodium 4512.5, Carbohydrate 392.9, Fiber 22.8, Sugar 257.9, Protein 67.2
BUTTER RUM BRITTLE
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
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
SMOKY WALNUT BRITTLE
The traditional peanut brittle gets an update by using walnuts that are toasted, plus an addition of smokehouse rub found at Winco® (1745 is the bin number). Instead of using traditional corn syrup, I swapped to Lyle's® golden syrup; I believe it gave a deeper, richer taste. I absolutely recommend using a nonstick saucepan and a silicone spatula, because this mixture is rather sticky
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Pour walnuts into a skillet over medium heat. Cook, stirring frequently, until lightly toasted, about 3 minutes. Remove from heat and allow to cool.
- Line a rimmed half-sheet pan with aluminum foil and spray with nonstick cooking spray.
- Combine sugar, water, and golden syrup in a nonstick saucepan over medium heat. Do not stir. Clip a candy thermometer to the side of the pan, and wait for the mixture to reach 275 degrees F (135 degrees C), about 5 minutes.
- Once sugar mixture reaches 275 degrees F (135 degrees C), add toasted walnuts. Stir using a silicone spatula until mixture reaches 300 degrees F (150 degrees C), about 5 minutes more. Stir in butter, baking soda, smokehouse rub, and walnut extract.
- Remove saucepan from heat and carefully pour mixture onto the prepared baking sheet. Allow to cool before breaking into smaller pieces, about 30 minutes.
Nutrition Facts : Calories 352 calories, Carbohydrate 57.2 g, Cholesterol 5.1 mg, Fat 14.7 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 394.3 mg, Sugar 41.1 g
CHILE-MACADAMIA BRITTLE
Categories Nut Dessert Bake Macadamia Nut Hot Pepper Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
- Shake nuts in a coarse sieve to remove any nut powder (this will create a clearer brittle).
- Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until golden. Immediately stir in red pepper flakes and nuts and cook, stirring, until nuts are golden, about 1 minute. Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.) Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces.
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