COCONUT-MACADAMIA NUT BRITTLE
Treat your guests with these nutty candies - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 32
Number Of Ingredients 8
Steps:
- Grease 17x12-inch half-sheet pan or 15x10x1-inch pan with butter.
- In large microwavable bowl, mix sugar and corn syrup. Cover with microwavable plastic wrap; microwave on High 4 minutes. Uncover; microwave 7 to 8 minutes or until light golden brown. Stir in nuts, coconut and pineapple. Microwave 1 minute longer or until boiling. Stir in 3 tablespoons butter, the baking soda and vanilla.
- Immediately pour into pan and spread evenly with lightly greased offset spatula. Cool 1 hour or until completely cooled. Break into 2-inch pieces. Store tightly covered at room temperature.
Nutrition Facts : Calories 134, Carbohydrate 24 g, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg
MIXED NUT BRITTLE
Peanut brittle is done one better when prepared with mixed nuts instead. This impressive candy is simply delicious. I like to pack some in pretty plastic bags to give as gifts.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 pounds.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 278 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 274mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
ALOHA BRITTLE
A vacation to Hawaii inspired me to create this mouthwatering brittle. Coconuts, macadamia nuts and pecans make my tropical-tasting recipe deliciously different.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 pound (16 servings).
Number Of Ingredients 9
Steps:
- Butter a large baking sheet with 1 teaspoon butter. Sprinkle coconut in a 12-in. circle on the prepared pan. In a large heavy saucepan, combine sugar and corn syrup. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring constantly. Stir in the macadamia nuts, pecans and remaining butter; cook and stir until the mixture reads 300° (hard-crack stage)., Combine the baking soda, water and vanilla. Remove saucepan from the heat; stir in the baking soda mixture. Quickly pour over the coconut. Cool before breaking into pieces. Store in an airtight container with waxed paper between layers.
Nutrition Facts : Calories 164 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 119mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
MACADAMIA NUT BRITTLE WITH BLUEBERRIES
This is the best nut brittle I've ever tasted: salted macadamias and dried blueberries!
Provided by ezmars
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 26m
Yield 12
Number Of Ingredients 10
Steps:
- Butter a 10x15-inch baking pan.
- Combine sugar and corn syrup in a saucepan with a candy thermometer clipped on. Bring to a boil over medium heat, stirring constantly. Heat to 275 degrees F (135 degrees C); add macadamia nuts, pecans, coconut oil, cinnamon, and nutmeg. Cook and stir until candy mixture reaches 300 degrees F (148 degrees C); remove from heat.
- Stir blueberries, baking soda, and vanilla extract quickly into the candy mixture until combined. Pour all of the candy immediately onto the prepared pan. Spread evenly. Cool completely, about 15 minutes, before breaking into pieces.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 32.5 g, Cholesterol 0.6 mg, Fat 8.5 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 136.4 mg, Sugar 22.9 g
MACADAMIA-COCONUT BRITTLE
I've always loved brittle and when I first tried this recipe I was hooked. I always get rave reviews when I give this away.
Provided by mommyoffour
Categories Candy
Time 45m
Yield 1 pound candy
Number Of Ingredients 8
Steps:
- Butter cookie sheet and large saucepan.
- In buttered saucepan, combine sugar, corn syrup and water, mix well.
- Bring to a boil, stirring constantly.
- Cook until candy thermometer registers 275 (soft-crack stage).
- Add butter, vanilla and nuts; cook, stirring constantly, until thermometer registers 300 (hard-crack stage).
- Remove from heat.
- Add baking soda; mix well.
- Stir in coconut.
- Quickly pour mixture onto buttered cookie sheet; spread very thinly.
- Cool 30 minutes or until completely cooled.
- (After 5 to 10 minutes of cooling, brittle can be stretched thinner with 2 forks.).
- Break into pieces.
MACADAMIA NUT BRITTLE
Provided by Food Network
Categories dessert
Time 55m
Yield about 1 3/4 pounds
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes. Cool and then coarsely chop. Set aside.
- Place the sugar in a medium deep saucepan. Add the corn syrup and water, and over medium heat, bring to a boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil 5 minutes longer.
- Remove the foil, add the butter, and stir with a wooden spoon until the butter is melted. Cook over medium heat until a candy thermometer registers 300 degrees F, about 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda, and reserved nuts.
- Meanwhile, coat with vegetable oil or spray a 12 by 17-inch half sheet pan. Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula. When cool, run a clean, dry towel over the top to absorb some of the oil.
- Cut or break the brittle into desired pieces.
COCONUT BRITTLE
Microwave brittle candy with macadamia nuts and a coconut layer. A cinch to make.
Provided by sal
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h15m
Yield 25
Number Of Ingredients 7
Steps:
- Spread coconut evenly over a buttered baking sheet.
- In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes. Stir in nuts and microwave 4 minutes more. Stir in butter and vanilla and return to microwave for 1 minute. Stir in soda until light and slightly foamy. Pour over coconut in pan. Let cool until firm, 1 hour. Break into pieces.
Nutrition Facts : Calories 99.8 calories, Carbohydrate 15.2 g, Cholesterol 1.2 mg, Fat 4.7 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.6 g, Sodium 66.4 mg, Sugar 11.1 g
MACADAMIA NUT BRITTLE
Provided by Food Network
Categories dessert
Time 55m
Yield Yield: approximately 1 1/4 pounds
Number Of Ingredients 4
Steps:
- In a saucepan boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate. It should be amber-brown. Stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silpat and let cool. Break up into chunks (for brittle, just chop or crush with the bottom of a bottle). Store in an airtight container.
COCONUT-MANGO-MACADAMIA NUT BARK
Provided by Food Network Kitchen
Time 1h25m
Yield 1 pound bark
Number Of Ingredients 5
Steps:
- Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
- Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
- Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
- Press the coconut, macadamia nuts, mangoes and ginger into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
COCONUT BRITTLE
Make and share this Coconut Brittle recipe from Food.com.
Provided by Carrie Ann
Categories Candy
Time 15m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Spread coconut evenly on a buttered baking sheet.
- In medium microwave safe bowl, combine sugar and corn syrup.
- Microwave on high 3 minutes.
- Stir in nuts and microwave 4 minutes more.
- Stir in butter and vanilla and return to microwave for 1 minute.
- Stir in soda until light and slightly foamy.
- Pour over coconut in pan.
- Let cool until firm and break into pieces.
CHEWY COCONUT-MACADAMIA NUT COOKIES
Enjoy these delicious cookies packed with oats, macadamia nuts and cinnamon - a perfect baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 42
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
- On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 8 g, TransFat 0 g
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