Brazil Nut Brittle Recipes

Steps:

• Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
• Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
• Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
• Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

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.

Steps:

• Brush the bottom of an 8 inch square cake pan with oil and line with parchment paper. Melt half the chocolate chips and spread in the prepared pan.
• Sprinkle with the chopped brazil nuts, white chocolate and fudge. Melt the remaining semisweet chocolate pieces and pour over the top.
• Let the brittle set, then break up into pieces using the tip of a strong knife.

Steps:

• Pre-heat the oven to 325 degrees F.
• Grind the Brazil nuts finely.
• Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
• Sift in the flours and the nuts and work to a smooth dough.
• Cover a baking sheet with parchment.
• place a 6" flan ring or tart form on the cookie sheet to use as a guide.
• Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
• Remove the ring and flatten the dought slightly with a rolling pin.
• Prick the circle of dough with a fork and score it into eight wedges.
• Sprinkle with a little granulated sugar and bake for forty minutes.
• Remove from the oven and cut along the score lines and leave to cool for two minutes.
• Lift onto a rack and cool completely.
• If they don't get immediately eaten, store in an airtight container.