MAPLE NUT BRITTLE
This is a recipe that I created, and my husband fell in love with it, as did my father-in-law, so I made 14 batches of this and gave it out as Christmas gifts. I hope you enjoy it.
Provided by nikschik
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h10m
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil; spray lightly with cooking spray. Reserve 2 tablespoons of almonds and sprinkle the rest evenly over the foil.
- Combine brown sugar and maple syrup in a 2-quart saucepan over medium heat. Cook and stir until sugar is dissolved and caramel mixture comes to a full boil, about 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Turn oven off once preheated; place prepared baking sheet in the oven to warm.
- Attach a candy thermometer to the saucepan with the caramel mixture. Add butter. Cook, stirring occasionally, until the mixture reaches 300 degrees F (149 degrees C) or until a small amount dropped into ice water forms a hard, brittle strand, about 20 minutes.
- Remove baking sheet from the oven and immediately pour the caramel mixture over the almonds. Spread evenly to about 1/4-inch thickness. Sprinkle remaining almonds and chocolate chips over open spaces. Spread chocolate evenly once melted. Let brittle cool completely, at least 30 minutes. Break into pieces.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 32.4 g, Cholesterol 10.2 mg, Fat 9 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 34.4 mg, Sugar 29.7 g
MARVELOUS MAPLE FUDGE
Use this delicious, easy recipe for potlucks, large family gatherings or bake sales. Line your pan with foil to make removing the fudge a breeze. -Jeannie Gallant, Charlottetown, Prince Edward Island
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-3/4 pounds (64 pieces).
Number Of Ingredients 7
Steps:
- Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., Cube remaining butter. In a large saucepan, combine cubed butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook 10 minutes, stirring frequently. Remove from heat., Stir in maple flavoring, vanilla and salt. Add confectioners' sugar; beat on medium speed 2 minutes or until smooth. Immediately spread into prepared pan. Cool completely., Using foil, lift fudge out of pan. Remove foil; cut into 1-in. squares. Store in an airtight container.
Nutrition Facts :
MAPLE BUTTER
This butter is delicious spread over toast or on top of pancakes, waffles, and French toast.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Pour maple syrup into a medium saucepan; add cinnamon. Bring to a boil over medium-high heat. Cook until a candy thermometer registers 240 degrees (soft-ball stage), 10 to 15 minutes. Remove the pan from heat, discard cinnamon stick, and stir in butter until melted.
- Immediately transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat, starting on low and increasing to high, until mixture is thick, opaque, and creamy, about 8 minutes. Store in an airtight container, refrigerated, up to 2 weeks.
MAPLE NUT BUTTER
This is wonderful on scones! I recently had friends stay in a Bed and Breakfast near my home. I met them every morning there and was served breakfast with them. This was served with the B&B's Dried Cherry Scones. We all loved it! I will post the recipe for Dried Cherry Scones on this site.
Provided by keen5
Categories Spreads
Time 10m
Yield 1 small bowl of butter
Number Of Ingredients 3
Steps:
- In a small bowl, stir together 1/2 cup chopped toasted pecans, 1/2 cup softened butter, and 1 tsp.
- maple syrup.
- Chill if not using immediately.
- Soften to room temperature before use.
Nutrition Facts : Calories 1207.8, Fat 131.3, SaturatedFat 61.7, Cholesterol 244, Sodium 654.4, Carbohydrate 12.1, Fiber 5.2, Sugar 6.2, Protein 6
MAPLE-WALNUT COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
- Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
MAPLE-NUT BUTTER CAKE FROSTING/ICING
Maple Season is apon us! I got this from a local paper called the Seaway News, March 23rd edition from the Carol Kloos Country Cooking Corner
Provided by Sam 3
Categories Dessert
Time 5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Blend butter and sugar.
- Stir in maple syrup and beat until frosting is smooth and fold in nuts.
- Note: this recipe fills and frosts 2 8 or 9in cakes or 1 9x13in cake.
Nutrition Facts : Calories 212.8, Fat 6.8, SaturatedFat 3.4, Cholesterol 13.5, Sodium 37.8, Carbohydrate 39.2, Fiber 0.2, Sugar 37.4, Protein 0.4
DELECTABLE MAPLE NUT CHOCOLATES
"This recipe goes back about 40 years. My father loved anything with maple flavoring, so my mother tweaked a brownie recipe to suit his tastes. She would be so happy to know her recipe is still being made after all these years." -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 13 dozen.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners' sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
MAPLENUT BUTTER
A quick-and-easy luscious, thick butter to spread over baked sweet potatoes and toast. Another simple recipe from my crazy experiments in the kitchen!
Provided by Ravenhood
Categories Sauces
Time 2m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Start with room temperature peanut butter and maple syrup, sprinkle on your pinch of salt and stir until well combined. Spread and enjoy!
Nutrition Facts : Calories 51.2, Sodium 41.1, Carbohydrate 13.2, Sugar 11.9
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- Preheat oven to 350 and grease an 8x8 inch baking dish. In a large bowl cream together melted butter and brown sugar. Add vanilla and eggs and mix well.
- In a medium bowl whisk flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients and mix until combined. Stir in nuts and chocolate chips. Spread into prepared dish and bake for 20-30 minutes until a toothpick inserted into the middle comes out mostly clean.
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