Corn Brittle Recipes

Steps:

• Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
• Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.

Steps:

• Remove the husk from the ears of corn and cut the kernels off. In a nonstick saute pan melt the butter and saute the corn kernels until they cook and have a few brown specks on them.
• In a medium saucepan, heat the cream, milk, and half the Sauteed corn kernels over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. Puree the mixture with a hand blender until smooth.
• Preheat oven to 300 degrees F.
• In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into a pitcher. Sprinkle the remaining corn kernels into 8 (6 to 8 ounce) ovenproof ramekins. Pour the cream/corn mixture into the bowls and arrange in a hot water bath. Bake at 300 degrees F, in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each bowl with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.)
• Preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much sugar as will fit onto the top of one of the custards. Pour off the excess sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the bowls on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Or brown them with a blowtorch. Let cool 1 minute before serving.

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:

• 1. Prep:What you will need: 1 4to5 qt heavy deep pot,candy thermometer,2 greased (with butter)cookie sheets,2 forks.
• 2. Get all ingredients together. Melt butter in a small dish, put baking soda in another small dish,open corn chips(11oz). Put thermometer on side of pot, put in water sugar and corn syrup stirring constantly.Heat to 300.
• 3. As soon as it gets to 300 take out thermometer and add butter stir. It will start to bubble up quickly add baking soda and stir well when it gets golden brown(and it will quickly)turn off fire and add chips. Stir from the bottom to get mixture over as many chips as you can without breaking them up.
• 4. Turn half of mixture onto each cookie sheet. Keep turning the mixture over on its self working back and forth between the two sheets pulling the chips apart as fast as you can using the two forks back to back.Dig down into the mixture and pull apart.It will be to hot for awhile to use your hands.When cool enough to touch finish with your hands. When it is all in 1-3 chips together or small chunks/balls/finger links it is done. When cool test.Then test again and again.I sell it in 6oz and 12 oz baggies.

Steps:

• Grease a baking sheet with 1 tablespoon butter.
• Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
• Stir 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy. Spread mixture on prepared baking sheet. Cool completely and break into pieces.