Sweet And Spicy Brittle Recipes

SWEET AND SPICY PEANUT BRITTLES

Steps:

• In a wide skillet, on moderate heat, add peanuts, water, sugar and bring it to boil stirring continuously till sugar crystallizes slightly and peanuts get crusty for about 10 minutes (That is sandy textured sugar coats the peanuts. This is very normal)
• Lower the heat and and continue stirring till the sugar melts again and starts coating the peanuts for about 5 to 8 minutes. I like my end product to be good amber or bronze colored. Be careful and see that the heat is not high which may burn the syrup or the peanuts.
• Right before they are done add vanilla extract and chile powder and stir until well coated.
• Transfer this to a greased baking sheet or parchment paper. Spread evenly with ladle or pressing it gently with back of greased tray.
• Let this cool down completely and break them into pieces of desired size.
• Sweet and Spicy Peanut Brittles are now ready. Serve and enjoy. You can store them in air tight container for up to 10 days.

FALL SALAD WITH SPICY BRITTLE

Steps:

• For the spicy brittle: Line a baking sheet with parchment paper.
• Heat the sugar, corn syrup, butter and 1/2 cup water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and continue to cook, swirling the pan occasionally to ensure it cooks evenly, until the mixture reaches 300 degrees F on a candy thermometer, about 10 minutes. While this is cooking, combine the chili powder, cumin, and cayenne in a small bowl.
• Carefully, but moving quickly, stir the almonds, walnuts, pecans, pistachios and spice mixture into the sugar syrup until the nuts are coated. Pour onto the prepared baking sheet, spreading it out as evenly as possible using the back of a spoon. Sprinkle over the sea salt. Allow to cool completely, 1 to 1 1/2 hours. When cool, break into shards.
• For the salad: Fry the bacon in a skillet until crisp. Reserve 1 tablespoon bacon fat in the skillet.
• When ready to serve, arrange the salad on a large platter in layers: escarole, radicchio, carrots, apples, onion, raisins and bacon.
• Heat the skillet with the bacon fat over medium heat. Add the vinaigrette, mustard and honey and cook, stirring, until warm. Pour the dressing over the salad. Arrange the spicy brittle shards over the top. Serve immediately.

SWEET-AND-SMOKY BRITTLE

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.

SWEET & SPICY PISTACHIO BRITTLE

Steps:

• Line a jelly roll pan (10x15 or 11x17) with foil, butter or spray foil and set aside.
• In a heavy 3qt saucepan add sugar, cinnamon, cayenne, nutmeg, allspice, syrups and water. Cook over medium heat, stirring occasionally until sugar is disolved and mixture comes to a full boil. Add butter, continue cooking, stirring occasionally, until candy thermometer reaches 300
• Then stir in nuts until well mixed. Remove from heat, stir in soda until foamy. Immediately pour mixture, while still foamy onto prepared pan, spreading to 1/8"-1/4" thickness. Cool completely. Break into pieces. Store in air tight container.

SPICY PEANUT BRITTLE

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).