BASIC BRITTLE
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
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.
ALOHA BRITTLE
A vacation to Hawaii inspired me to create this mouthwatering brittle. Coconuts, macadamia nuts and pecans make my tropical-tasting recipe deliciously different.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 pound (16 servings).
Number Of Ingredients 9
Steps:
- Butter a large baking sheet with 1 teaspoon butter. Sprinkle coconut in a 12-in. circle on the prepared pan. In a large heavy saucepan, combine sugar and corn syrup. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring constantly. Stir in the macadamia nuts, pecans and remaining butter; cook and stir until the mixture reads 300° (hard-crack stage)., Combine the baking soda, water and vanilla. Remove saucepan from the heat; stir in the baking soda mixture. Quickly pour over the coconut. Cool before breaking into pieces. Store in an airtight container with waxed paper between layers.
Nutrition Facts : Calories 164 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 119mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
TROPICAL TEA
Iced tea becomes a tropical orange treat when it's mixed with fruity flavor.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Mix water, iced tea and juice concentrate in large pitcher.
- Serve over ice. Garnish with mint.
Nutrition Facts : Calories 65, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
TROPICAL TRIFLE
For an easy dessert that serves a crowd, you can't go wrong with trifle. Mix it up with the variation below and enjoy it your way.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 10
Number Of Ingredients 10
Steps:
- In medium bowl, beat milk and pudding mix with wire whisk 2 minutes. Stir in orange peel. Let stand 5 minutes.
- In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 tablespoon liqueur. Spoon remaining pudding over cake. Layer with mango and strawberries. Cover; refrigerate at least 4 hours.
- Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool completely; cover and set aside.
- Just before serving, sprinkle trifle with toasted coconut. Spoon down to bottom of dish to scoop out servings.
Nutrition Facts : Calories 270, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (1 Cup), Sodium 510 mg, Sugar 45 g, TransFat 0 g
TROPICAL FRUIT SPLITS WITH RUM SAUCE AND CHILE-MACADAMIA BRITTLE
Categories Rum Fruit Dessert Picnic Macadamia Nut Summer Grill/Barbecue Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Make sauce:
- Stir together rum, boiling-hot water, and vanilla. Cook sugar in a 3-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove pan from heat and carefully stir in rum mixture (caramel will harden and steam vigorously). (Pan is removed from the flame to prevent alcohol from igniting. If it does ignite, simply allow flames to burn out on their own.) Simmer sauce until smooth. Remove pan from heat and when bubbling subsides stir in butter. Cool sauce to room temperature.
- Grill fruit:
- Prepare grill for cooking. Standing mango upright, cut 1 lengthwise slice from each broad side of mango (be careful because peeled mango is slippery) and discard pit.
- Cut each papaya half lengthwise into thirds.
- Standing pineapple upright, cut lengthwise into 1/2-inch-thick slices.
- Halve bananas lengthwise. Sprinkle all fruit lightly on 1 side with chili powder.
- Grill fruit on a well-oiled rack set 5 to 6 inches over glowing coals until grill marks form, about 1 minute. Turn fruit over and grill 1 minute more. Transfer to a cutting board and slice into decorative pieces.
- Coarsely chop three fourths of brittle, reserving remainder for garnish.
- Put 3 scoops ice cream into each of 8 dishes and top with grilled fruit and sauce. Sprinkle splits with chopped brittle and garnish with larger pieces of brittle and coconut.
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