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.
ESPRESSO AND WALNUT 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.
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-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
- Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.
WALNUT BRITTLE
Make and share this Walnut Brittle recipe from Food.com.
Provided by Barb G.
Categories Candy
Time 37m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar and corn syrup in a microwave-safe dish.
- Microwave mixture for three (3) minutes.
- Stir again and place in the microwave for an additional four (4) minutes.
- Stir in walnuts, salt, vanilla and butter.
- Mix with Electric Mixer until mixture is well blended and Fluffy.
- Grease a cookie sheet with butter.
- Spread mixture on cookie sheet in any desired thickness.
- After candy cools SLIGHTLY stretch the brittle to your desired thickness.
- Cool at least one hour.
- When cooled break into pieces and store in covered (tight) container.
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
NUT BRITTLE
Although peanut brittle may be the most common variety, you can also use other whole nuts such as cashews, hazelnuts, almonds, or pecans, as well as toasted pumpkin seeds. When giving as a gift, package this nut brittle block with cellophane, and include a small hammer and bow.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 9-by-13-inch piece
Number Of Ingredients 8
Steps:
- Brush a 9-by-13-inch rimmed baking sheet with butter. Combine sugar, corn syrup, salt, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Wash down sides of pan with a pastry brush dipped in water to prevent any crystals from forming. Cook, swirling pan occasionally, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees).
- Stir in the nuts; continue to cook, stirring often so the nuts do not burn, until the mixture is golden amber in color. Remove from heat.
- Carefully stir in vanilla and baking soda. The mixture will foam up in the pan. Pour the mixture onto the prepared baking sheet, and quickly spread with an oiled metal spatula. Set aside until completely cool. Break into pieces to serve. Brittle can be stored in an airtight container at room temperature up to 1 month.
SMOKY WALNUT BRITTLE
The traditional peanut brittle gets an update by using walnuts that are toasted, plus an addition of smokehouse rub found at Winco® (1745 is the bin number). Instead of using traditional corn syrup, I swapped to Lyle's® golden syrup; I believe it gave a deeper, richer taste. I absolutely recommend using a nonstick saucepan and a silicone spatula, because this mixture is rather sticky
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Pour walnuts into a skillet over medium heat. Cook, stirring frequently, until lightly toasted, about 3 minutes. Remove from heat and allow to cool.
- Line a rimmed half-sheet pan with aluminum foil and spray with nonstick cooking spray.
- Combine sugar, water, and golden syrup in a nonstick saucepan over medium heat. Do not stir. Clip a candy thermometer to the side of the pan, and wait for the mixture to reach 275 degrees F (135 degrees C), about 5 minutes.
- Once sugar mixture reaches 275 degrees F (135 degrees C), add toasted walnuts. Stir using a silicone spatula until mixture reaches 300 degrees F (150 degrees C), about 5 minutes more. Stir in butter, baking soda, smokehouse rub, and walnut extract.
- Remove saucepan from heat and carefully pour mixture onto the prepared baking sheet. Allow to cool before breaking into smaller pieces, about 30 minutes.
Nutrition Facts : Calories 352 calories, Carbohydrate 57.2 g, Cholesterol 5.1 mg, Fat 14.7 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 394.3 mg, Sugar 41.1 g
WALNUT BRITTLE
Categories Candy Nut Dessert Christmas Quick & Easy Winter Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 cups (1/2 cup chopped plus shards)
Number Of Ingredients 5
Steps:
- Shake nuts in a sieve to remove nut powder (this will make for a clearer brittle.)
- Line a baking sheet with nonstick pad or with an oiled sheet of foil.
- Heat sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, gently swirling pan, until golden. Stir in walnuts, then immediately pour caramel onto baking sheet, tilting sheet to spread caramel as thin as possible. Cool brittle completely at room temperature.
- Coarsely chop enough brittle to measure 1/2 cup, then break remainder into shards for decorating cake.
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
ESPRESSO-WALNUT BROWNIES
These are really great espresso brownies and you can taste the coffee, but it's not overpowering. I make them for the office quite a lot and they're always gone the same day. The refrigeration step is important - it's hard to wait, but it makes a difference!
Provided by Kristie Warren
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 3h35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Line the pan with aluminum foil; spray foil with cooking spray.
- Place walnuts on a baking sheet.
- Toast walnuts in the preheated oven until lightly browned, about 6 minutes. Remove from the oven and set aside to cool. Leave oven on.
- Sift flour and cocoa powder together in a bowl. Stir in coffee. Set aside.
- Fill a saucepan 1/3 of the way full with water and bring to a simmer over medium-low heat. Place butter and chocolate in a large heat-proof bowl and set the bowl over the simmering water. Reduce heat to low and stir chocolate mixture frequently until completely smooth, 3 to 4 minutes.
- Remove bowl from heat and stir in sugar. Whisk in eggs and vanilla extract. Stir in flour mixture just until absorbed; stir in toasted walnuts. Pour batter evenly into the prepared baking dish.
- Bake in the preheated oven until a crust forms on top and center is still slightly gooey, 30 to 35 minutes.
- Remove from the oven and set the pan on a wire rack to cool to completely, about 30 minutes. Refrigerate 2 hours to overnight; cut into squares.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 26.4 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 7.8 g, Sodium 86.6 mg, Sugar 19.1 g
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SALTED MAPLE WALNUT BRITTLE - SEASONS AND SUPPERS
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4.9/5 (7)Total Time 30 minsCategory SnackCalories 173 per serving
- Toast the walnuts: Add walnuts to a dry skillet over medium-high heat. Cook, stirring constantly, until walnuts are fragrant and beginning to brown. Immediately remove from the skillet to a plate to cool. Set aside.
- For the brittle: In heavy bottomed saucepan over medium heat, stir together the maple syrup, white sugar, butter, and water until melted and creamy. Once mixture comes to a boil, do not stir any more (you can gently swirl the pan, if you feel it needs it). Attach a candy thermometer to the saucepan and continue to gently boil until candy thermometer reaches 300°F or "hard crack" stage. Immediately stir in walnuts until well coated.
- (*Do be careful when working with this very hot sugar mixture. Even the smallest splash on your skin can blister it. Definitely not an activity for kids or even having them any where close by to the boiling mixture). Very carefully pour the hot brittle mixture onto the prepared baking sheet and spread out to a thin layer with a wooden spoon. Sprinkle top with a bit of coarse salt, such as Maldon or Fleur de Sel, if desired.
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