FROZEN CHOCOLATE-DIPPED BANANAS WITH PEANUT BRITTLE
Provided by Gina Marie Miraglia Eriquez
Categories Chocolate Fruit Nut Dessert Freeze/Chill Fourth of July Vegetarian Kid-Friendly Tropical Fruit Banana Peanut Summer Family Reunion Shower Party Gourmet Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Line a large baking sheet with wax paper.
- Peel bananas and carefully insert a popsicle stick into bottom end of each banana, halfway up stick. Arrange bananas on the baking sheet and freeze until firm but not frozen hard, about 1 hour. (You don't want the bananas so cold that the chocolate solidifies before you have a chance to add the peanut brittle.)
- Make Peanut Brittle While Bananas Are Freezing:
- Butter a rimmed baking sheet. Combine peanuts, sugar, corn syrup, and salt in a 2 1/2- to 3-quart heavy saucepan, and bring slowly to a boil over medium heat, stirring.
- Position a candy thermometer so that it can rest on side of pan with bulb in mixture. Slowly boil, without stirring but tilting and swirling mixture in pan if it begins to color unevenly. Cook until deep golden and temperature reaches 295°F on thermometer, about 5 minutes.
- Remove pan from heat and stir in butter and baking soda (mixture will foam up). Immediately pour molten candy onto baking sheet. Let cool completely, 45 minutes to 1 hour, then pry from baking sheet, and finely chop.
- Assemble Bananas:
- Melt chocolate in a deep metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove bowl of chocolate from pan. Working with 1 banana at a time, set banana in bowl and coat most of banana evenly in chocolate by spooning it on and smoothing it with the back of the spoon.
- Immediately sprinkle peanut brittle over chocolate coating while chocolate is still wet, then return coated banana to wax paper-lined sheet, and let it set while coating remaining bananas. Refreeze bananas, if necessary, to firm up chocolate.
CHOCOLATE PEANUT BRITTLE
Our home economists prepare this brittle in the microwave. So it's easy enough for anyone to make!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/4 pounds.
Number Of Ingredients 7
Steps:
- Grease a 15x10x1-in. pan and a metal spatula; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot)., Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts :
CHOCOLATE PEANUT BRITTLE
This is a traditional peanut brittle recipe only with cocoa mixed in it for a rich chocolate taste 8)
Provided by OceanIvy
Categories Candy
Time 30m
Yield 1 sheet
Number Of Ingredients 7
Steps:
- Lightly butter cookie sheet and set aside for now.
- In small bowl, stir the cocoa and baking soda, then the butter; set aside.
- In heavy 2 quart saucepan, combine sugar, corn syrup and whipping cream, stirring to combine.
- Cook over medium heat. Keep stirring until sugar is dissolved.
- Stir in the peanuts and continue cooking, stirring frequently, until mixture reaches 300° or when syrup dropped into very cold water separates to threads that are hard and brittle (of course, make sure the bulb on the candy thermometer is not resting on bottom of the pan when used).
- Remove from heat and stir in cocoa mixture.
- Immediately pour onto the buttered cookie sheet.
- With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
- Put cookie sheet on a wire rack to cool completely.
- When the brittle is cool, break into pieces.
CHOCOLATE-DIPPED LAVENDER PINE NUT BRITTLE
Take a trip to the south of France with is uniquely flavored brittle. It makes a lovely addition to any candy spread.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 pounds.
Number Of Ingredients 11
Steps:
- Grease two 15x10x1-in. pans with melted butter; set aside., In a large saucepan, combine the sugar, corn syrup and water. Cook without stirring over medium heat until a candy thermometer reads 230° (thread stage). Carefully add pine nuts; cook and stir constantly until mixture reaches 300° (hard-crack stage)., Remove from the heat; stir in the softened butter, baking soda, vanilla, lavender and salt. Immediately pour into prepared pans. Spread to 1/4-in. thickness. Cool before breaking into pieces., In a microwave, melt chocolate coating; stir until smooth. Dip each candy piece halfway into the melted chocolate; allow excess to drip off. Place on waxed paper and let stand until set. Store in an airtight container.
Nutrition Facts : Calories 390 calories, Fat 21g fat (7g saturated fat), Cholesterol 6mg cholesterol, Sodium 191mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE COVERED PEANUTS
Make and share this Chocolate Covered Peanuts recipe from Food.com.
Provided by Sugardoll
Categories Candy
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 2
Steps:
- Melt chocolate over low heat until smooth.
- Pour in peanuts, and mix well.
- Spoon out by the tablespoon onto wax paper.
- Let candy cool about 45 min.
- until hardens.
- You can add or take away from this easy recipe as desired.
Nutrition Facts : Calories 33.7, Fat 1.9, SaturatedFat 0.9, Cholesterol 1.4, Sodium 5, Carbohydrate 3.7, Fiber 0.2, Sugar 3.2, Protein 0.5
SWEET PEANUT BRITTLE
If the five-star rating didn't convince you to make this peanut brittle, how about this: Our Sweet Peanut Brittle recipe only takes 5 minutes of prep time.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 1-1/2 lb. or 16 servings
Number Of Ingredients 8
Steps:
- Spray large baking sheet with cooking spray. Microwave sugar and corn syrup in large glass microwaveable bowl on HIGH 5 min. Stir in butter and peanuts. Microwave 3 to 4 min. or until pale golden brown. Stir in baking soda and vanilla. (Mixture will foam.) Spread onto prepared baking sheet. Cool completely. Break into pieces.
- Microwave chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. or until chocolate is melted when stirred. Add peanut butter; stir until melted. Dip half of each candy piece in chocolate mixture; scrape bottom against edge of cup to remove excess chocolate. Place on sheet of foil or waxed paper. Refrigerate 20 min. or until chocolate is firm.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 22 g, Protein 6 g
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