Butterscotch Brittle Recipes

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BUTTERSCOTCH-WHITE CHOCOLATE POPCORN BRITTLE



Butterscotch-White Chocolate Popcorn Brittle image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 6

Nonstick cooking spray, for the parchment
1 bag cooked microwave popcorn or 8 cups bagged sea salt popcorn
1 1/4 cups butterscotch chips
1 teaspoon coconut oil
1/2 cup white chocolate chips
1/2 cup crushed salted dry-roasted peanuts

Steps:

  • Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place the popcorn in a large bowl.
  • Using a double boiler, heat the butterscotch chips until melted, whisking frequently. Whisk in the coconut oil. While warm, pour over the popcorn and stir until coated in the butterscotch mixture. Immediately turn out onto the prepared baking sheet. Press down into an even layer.
  • Melt the white chocolate chips using the same method as the butterscotch chips, or microwave them until melted. Drizzle the chocolate over the popcorn with a spoon, then sprinkle the crushed peanuts all over. Let the chocolate harden, then break up the brittle before serving.

BUTTERSCOTCH HARD CANDY



Butterscotch Hard Candy image

I love making this classic butterscotch recipe. We think these irresistible bites are better than the store-bought variety... and they sure don't last long! -Darlene Smithers, Elkhart, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 pounds.

Number Of Ingredients 7

1 teaspoon plus 1 cup butter, divided
2-1/2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon rum extract

Steps:

  • Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside., In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage)., Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.

Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 109mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

BUTTERSCOTCH BRITTLE



Butterscotch Brittle image

Number Of Ingredients 5

1 tablespoon butter or margarine
3 tablespoons light corn syrup
1 (4-ounce) package regular butterscotch pudding mix
4 cups Kellogg's® corn flakes
1 cup coarsely chopped, salted peanuts

Steps:

  • 1. Measure margarine and corn syrup into 3-quart saucepan. Cook over medium heat until margarine melts, stirring occasionally. Stir in pudding mix. Bring to full boil, stirring constantly. Continue cooking and stirring for 1 minute. Remove from heat.2. Add KELLOGG'S CORN FLAKES cereal and peanuts to cooked pudding mixture, mixing thoroughly until evenly coated. Spread in thin layer on waxed paper or buttered baking sheet. Cool. Break into small pieces. Store in tightly covered container.

Nutrition Facts : Nutritional Facts Serves

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