GRANDMA MYRNA'S HONEY-WALNUT BRITTLE
After several failed attempts at making homemade brittle, I finally got some sense and called my Grandma Myrna! She gave me this recipe for brittle made in the microwave, and I had instant success! The best tips she gave were to 'work quickly, have everything pre-measured out, and for goodness' sake, don't burn yourself!'
Provided by Kim
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Grease a large baking sheet with butter.
- Mix sugar and honey together in a large microwave-safe glass bowl; mixture will be very thick. Place in the microwave and cook on high for 1 minute. Stir, and cook 1 minute more. Stir mixture again, and cook until mixture boils and sugar is dissolved, an additional 30 seconds to 2 minutes.
- Stir walnuts into the bowl with the sugar mixture. Heat in the microwave another 3 to 4 minutes. Stir in butter, salt, cinnamon, and vanilla extract. Microwave until mixture is caramel in color, an additional 1 to 2 minutes.
- Carefully remove bowl from microwave, and quickly stir in baking soda until incorporated. Immediately pour mixture onto the buttered cookie sheet. Allow to cool until brittle is set, about 15 minutes. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 22.3 g, Cholesterol 1.9 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 132.4 mg, Sugar 21.4 g
CHILE-CINNAMON BRITTLE WITH MIXED NUTS
This savory, barely sweet, recipe is my take on a basic peanut brittle I was given as a gift from a friend. She made it from a Jacques Torres recipe. I adapted the recipe to include mixed nuts, chili, cinnamon and a bit less corn syrup. I also roast the nuts to develop their flavor before using them in the candy brittle.
Provided by Rachael Ray : Food Network
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Toast the almonds, hazelnuts and peanuts on a small baking sheet until fragrant and golden. Cool. Line a baking sheet with parchment and tear an extra piece of the same size. Reserve. Halve and scrape the vanilla beans, then add the seeds and pods to a pot with the toasted nuts, sugar, honey, corn syrup, salt and butter. Place the pot over high heat and stir until caramel in color. Then stir in the chile powder and cinnamon. Remove the vanilla pods with a fork and pour the brittle onto the lined baking sheet. Top with the extra parchment and roll out to an even layer, about 1/2 inch thick. Cool and break into irregular pieces.
CINNAMON WALNUT BRITTLE
Seasoned with cinnamon, this spicy brittle is a great gift or family snack to munch while watching Christmas movies. Best of all, it goes together quick as a wink in the microwave.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 pound.
Number Of Ingredients 7
Steps:
- Butter a baking sheet; set aside. In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Cook, uncovered, on high 2-1/2 minutes longer. Stir in the walnuts, butter and cinnamon. , Microwave, uncovered, on high for 2 minutes longer or until mixture turns a light amber color (mixture will be very hot). , Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto prepared pan; spread with a metal spatula. Cool; break into pieces.
Nutrition Facts : Calories 57 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON PEANUT BRITTLE
Provided by Food Network
Categories dessert
Time 45m
Yield 25 to 35 servings
Number Of Ingredients 8
Steps:
- Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer. Bring to a boil over medium heat. After it boils, stir the mixture occasionally. Boil the mixture until it reaches 340 degrees F. The color should be deep golden brown. Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon. Stir in the butter until melted, then the peanuts and baking soda.
- Pour the mixture onto the oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan). Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.)
- Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container.
CINNAMON WALNUT BRITTLE
Made this at christmas and it didn't last i had to make 4 times lol enjoy!!
Provided by stephanie jennings
Categories Candies
Number Of Ingredients 7
Steps:
- 1. Butter a baking sheet; set aside. In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Cook, uncovered, on high 2-1/2 minutes longer. Stir in the walnuts, butter and cinnamon
- 2. Microwave, uncovered, on high for 2 minutes longer or until mixture turns a light amber color (mixture will be very hot).
- 3. Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto prepared pan; spread with a metal spatula. Cool; break into pieces
BUTTERY BLACK WALNUT BRITTLE CANDY
Here in the Ozarks, black walnuts are very plentiful and are often called "Black Gold." We usually start harvesting the nuts from the trees on our property in the beginning of October so I can use them to make this Christmas candy.-Anne Medlin, Bolivar, Missouri
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/4 pounds.
Number Of Ingredients 6
Steps:
- In a saucepan, cook sugar, corn syrup and water until sugar dissolves and mixture comes to a boil. Add butter; cook until mixture reaches 280° on a candy thermometer. Stir in walnuts; cook until 300° (hard crack stage). Remove from the heat and stir in baking soda., Spread immediately into a greased 15x10x1-in. pan. When cool, break into pieces.
Nutrition Facts : Calories 280 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 176mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
CHARRED CHICORY CUPS & WALNUT BRITTLE
Sweet and salty, hot and sharp, these canapés make a great light snack or casual starter. The brittle is delicious on its own, make twice as much and serve it on the side
Provided by Miriam Nice
Categories Canapes, Starter
Time 55m
Number Of Ingredients 11
Steps:
- Start by making the brittle. Brush the oil over a baking tray, then tip the sugar into a frying pan. Put the pan over a medium-high heat to melt the sugar, swirling the pan occasionally to ensure it melts evenly - but don't stir or it will crystallise. When it starts to look like golden syrup, add the walnuts, caraway seeds and fennel seeds. Stir briefly to coat the walnuts in the molten sugar, then swiftly and very carefully pour it onto the greased tray. Leave to cool for 10 mins, then chop into small pieces.
- In a bowl, beat together the cheeses with a wooden spoon until smooth. Transfer to a disposable piping bag and keep in a cool place until needed.
- Remove the outer leaves from the chicory heads. Carefully pick off the remaining leaves until you have 20-25 nice ones (keep the core to make the syrup, for the Chicory Collins cocktails, if you like).
- Put 6-8 of the chicory leaves, curved-side up, in a large, non-stick frying pan over a high heat. Let them sit for 1-2 mins or until the very edges start to char. Take them out of the pan with tongs and leave to cool on a large platter, curvedside down. Repeat until all the chicory leaves have been toasted.
- Toast the butternut squash, a small handful at a time, in the same non-stick pan. Cook for 2-3 mins or until the squash feels drier and is just starting to turn dark brown at the very edges. Transfer to a plate and repeat until all the butternut squash has been cooked.
- To assemble the canapés, snip the end off the piping bag to create a round nozzle, then pipe a small blob of the cheese mixture into each chicory cup. Add a generous pinch of the butternut squash, and top with one or two pieces of pickled walnut. Pipe another blob of the cheese mixture onto each one, and scatter over the pieces of brittle. Finally, scatter over the green chillies and serve.
Nutrition Facts : Calories 312 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
QUICK PEANUT BRITTLE
Break this salted peanut brittle into shards to decorate puds or give as a gift to a foodie friend. It will keep for several weeks in an airtight container
Provided by Liberty Mendez
Time 7m
Yield Makes 300g
Number Of Ingredients 3
Steps:
- Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
- Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.
Nutrition Facts : Calories 96 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
CINNAMON PEANUT BRITTLE
I made this sweet, peanut-packed candy for Christmas and sent some with my husband to work. His co-workers liked it so much they asked for more. It has a lovely glossy look and the cinnamon is a delightful surprise. You've got to try this peanut butter brittle recipe. -Grace Miller, Mansfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 pounds (20 servings).
Number Of Ingredients 7
Steps:
- In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2-1/4 minutes longer. Stir in peanuts, butter and cinnamon. , Microwave, uncovered, on high until mixture turns a light amber color (mixture will be very hot), 20-30 seconds. Quickly stir in baking soda and vanilla until light and foamy. , Immediately pour onto a greased baking sheet and spread with a metal spatula. Refrigerate until firm, about 20 minutes; break into small pieces. Store in an airtight container.
Nutrition Facts : Calories 153 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 116mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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- Combine sugar, light-colored corn syrup, 1/2 cup water, and butter in a heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Cook 20 minutes or until a candy thermometer registers 275°. Stir in walnuts; cook 2 minutes or until candy thermometer registers 295°, stirring constantly. Remove from heat; stir in baking soda and vanilla (mixture will bubble). Quickly pour mixture onto prepared pan; spread to 1/4-inch thickness using a wooden spoon coated with cooking spray. Cool completely; using a wooden spoon, break brittle into bite-sized pieces.
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- Line a large rimmed baking sheet with parchment paper and spray parchment paper with nonstick cooking spray (or rub with butter).
- In a dry frying pan, toast walnuts over medium heat until fragrant (about 3-4 minutes). Remove from pan to a plate so they do not continue cooking.
- In a medium saucepan over medium-high heat, combine sugar, corn syrup, butter, cinnamon, cloves, and water. Stir until sugar is dissolved.
- Set candy thermometer in place, and continue cooking at a rapid boil without stirring or disturbing until mixture is an amber color, about 25 minutes or until candy thermometer reads 300 degrees Fahrenheit. Remove from heat and whisk in baking soda (it will bubble!).
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