Buttered Rum Brittle Recipe By Tasty Recipes

HOT BUTTERED RUM BISCUITS AS MADE BY MEIKO RECIPE BY TASTY

Steps:

• Make the biscuits: Preheat the oven 450°F (230°C). Line a baking sheet with foil.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
• Cut ¼ cup (60 g) of the shortening into small pieces. Add to the dry ingredients and work into the flour with your hands or a fork until the mixture is crumbly in texture. Grate the frozen butter with a box grater, then fold into the dry ingredients.
• Create a well in the center of the bowl. Pour in the buttermilk and use a rubber spatula to fold until combined and the dough pulls away from the sides of the bowl.
• Lightly flour your surface and hands, then turn the dough out onto the surface and knead 3-4 times, until the dough comes together. Use a floured rolling pin to roll dough into an 8-inch square rectangle about 1 inch high. Fold the dough over itself twice and roll out again. Repeat folding and rolling 3 more times, rotating the dough 90° each time.
• Use a 2-inch (5 cm) round cutter to cut out 12-15 biscuits, gathering any scraps and folding/rolling again to cut out more. Place the biscuits on the prepared baking sheet.
• Melt the remaining 2 tablespoons of shortening, then brush over the top of each biscuit.
• Bake the biscuits for 12-13 minutes, or until golden brown.
• Meanwhile, make the hot buttered rum sauce: In a medium saucepan, combine the brown sugar, cinnamon, nutmeg, allspice, vanilla, and ½ cup rum. Bring to a strong boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the sauce reduces and thickens, about 10 minutes.
• Remove the pan from the heat and stir in the butter, 1 tablespoon at a time, until melted. Stir in the salt and remaining 2 tablespoons of rum.
• Pour the sauce over the biscuits and serve warm.
• Enjoy!

SPICED RUM-NUT BRITTLE

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.

BUTTERED RUM BRITTLE RECIPE BY TASTY

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!

HOT CARAMEL APPLE BUTTERED RUM RECIPE BY TASTY

Steps:

• Make the caramel sauce: In a medium saucepan, combine the heavy cream, brown sugar, and honey. Bring to a boil over medium heat and cook until the sugar is dissolved, about 2 minutes.
• Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally, until the caramel starts to thicken. Remove the pot from the heat and whisk in the butter. Pour into a heatproof measuring cup or jar and let cool until ready to use. The caramel sauce can be stored in an airtight container in the refrigerator for up to 1 month.
• Make the hot buttered rum batter: In a medium bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, and allspice and mix with an electric hand mixer on medium speed until smooth. The batter will keep in an airtight container in the refrigerator for up to 1 month.
• To assemble, add 2 tablespoons of batter to each mug. Pour 4 ounces (½ cup) of boiling water into each mug and stir to dissolve the batter. Add 2 ounces Captain Morgan® Sliced Apple Rum to each mug and stir to combine. Top each mug with a drizzle of caramel sauce, an apple slice, and a cinnamon stick. Serve immediately.
• Enjoy!

HOT BUTTERED RUM

Steps:

• Combine the sugar, cinnamon and nutmeg in a small bowl, then gradually pour in the rum and melted butter, and stir together. Evenly divide the mixture between two small heatproof glasses. Top each with 100ml boiling water and stir well. Serve with a cinnamon stick to garnish.

BUTTERED RUM COCKTAIL RECIPE BY TASTY

Steps:

• In a medium bowl, stir together the butter, pumpkin pie spice, brown sugar, vanilla, and salt until smooth
• Scoop 2 tablespoons of the butter mixture in a mug. Add 1 cup of hot water and stir to melt the butter. Stir in 1 ounce of rum.
• Garnish with whipped cream and freshly grated nutmeg.
• Enjoy!