Kahlua Crystallized Nut Brittle Recipes

NUT BRITTLE

Steps:

• Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon.
• Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks.

KAHLUA CRYSTALIZED NUTS

Steps:

• Place nuts in shallow pan and toast in 300 degrees F oven for 20 minutes, stirring once. Turn into lightly buttered hot metal bowl or large saucepan. In 1 quart saucepan, combine remaining ingredients and bring to a boil, stirring until sugar dissolves. Insert candy thermometer; bring to hard crack stage (300 degrees F). Pour over toasted nuts; stir with buttered metal spoon to coat evenly. Spread, in single layer, on buttered jelly roll pan. Cool; separate in small chunks. Store in air-tight container. * For macadamias, rub off excess salt. Toast 10 minutes only. Add nuts toward end of syrup cooking time. Heat but do not cook further.

KAHLUA CRYSTALLIZED NUT BRITTLE

Steps:

• Heat oven 275 degrees, place nuts in shallow pan and heat 20 minutes, mixing after 10. (If using macadamia nuts and walnuts add them only for the last 10 minutes they are oily and can burn).
• In a large saucepan (you will be mixing the nuts in this at the end) combine sugar, Kahlua, corn syrup and butter using a wooden spoon stirring constantly and scraping sides to get all sugar crystals melted. Sugar mixture will need to boil at least 15 minutes before you need to insert candy thermometer, keep stirring until (300 degrees F- hard-crack stage) It is very important to get all the way to 300 or the candy will be gritty and soft.
• Take off heat, pour in nuts, stirring quickly then pour mixture out onto large cookie sheet lightly sprayed with 'pam'. Scraping all candy out and gently spreading out candy with wooden spoon. Let cool until you can handle and break into smaller chunks. Store in airtight tin.

SUNFLOWER BRITTLE

Steps:

• Butter the sides of a large heavy saucepan. Add sugar, corn syrup and water; bring to a boil, stirring constantly. Cook and stir over medium-low heat until a candy thermometer reads 260° (hard-ball stage). Stir in sunflower kernels and butter. Cook on medium to 300° (hard-crack stage). Remove from the heat; vigorously stir in vanilla and baking soda. , Pour into a buttered 15x10x1-in. pan; spread evenly to fill pan. Cool completely. Break into pieces. Store in an airtight container with waxed paper between layers.

KAHLUA CRYSTALLIZED NUTS

Steps:

• Place nuts in shallow pan and toast in 300 degree oven for 20 mins.
• ,stirring once.
• Turn into a lightly buttered hot metal bowl or large saucepan.
• In 1 qt.
• saucepan, combine remaining ingredients and bring to a boil, stirring until sugar dissolves.
• Insert candy thermometer; bring to hard crack stage (300 F.).
• Pour over toasted nuts, stir with a buttered metal spoon to coat evenly.
• Spread in a single layer, on buttered jelly roll pan.
• Cool; separate into small chunks.
• Store in airtight container.
• Makes about 5 cups.

MIXED NUT BRITTLE

Steps:

• In a large heavy saucepan, combine the sugar, corn syrup and water. Cover and bring to a boil over medium heat. Uncover and cook until a candy thermometer reads 290° (soft-crack stage)., Meanwhile, grease a 15x10x1-in. baking pan with 2 teaspoons butter; set aside. Place nuts in two ungreased 15x10x1-in. baking pans; bake at 325° for 10-15 minutes or until warm. (Keep warm until ready to use.), Remove sugar mixture from the heat; carefully stir in the nuts, vanilla, salt and remaining butter. Quickly spread into prepared pan. Cool completely; break into pieces.