Maple Nut Brittle Recipes

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.

Steps:

• Cook water,sugar,molasses,syrup& cream of tartar to 300,or hard crack stage.
• Add in butter,allowing it to boil for 4 minutes.
• Remove from heat.
• Add baking soda,that has been dissolved in the boiling water.
• Then add lemon extract.
• Combine.
• As soon as the mixture starts to foam,pour into buttered platters,spread thin.
• Next,sprinkle the chopped nuts over the candy.
• Allow to cool before cutting into pieces.

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:

• Put oven rack in middle position and preheat oven to 350°F.
• Spread oats, almonds, pecans, and sunflower seeds in an even layer in a large shallow baking pan and bake, stirring occasionally, until oats are pale golden, about 15 minutes. Transfer to a bowl and toss with pumpkin seeds and zest.
• Line a baking sheet with nonstick liner. Cook brown sugar, syrup, juice, and salt in a 4- to 6-quart heavy saucepan over moderately high heat, stirring with a wooden spoon (be careful not to splash or splatter while stirring; mixture will become extremely hot), until it registers 290°F on thermometer, 8 to 10 minutes. Stir in butter until melted (mixture will thicken and become opaque), then quickly add nut mixture and stir until coated well. Immediately pour onto liner, then cover mixture with a sheet of parchment paper.
• Roll out brittle as thin as possible with a rolling pin. Carefully peel off parchment paper and discard (don't worry if some caramel sticks to parchment).
• Cool to room temperature, about 30 minutes. Break brittle into large pieces.

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.

Steps:

• Line a baking sheet with parchment paper or spray with cooking spray.
• Mix sugar, corn syrup, maple syrup, water, and salt together in a pot over medium heat until sugar is dissolved, 5 to 10 minutes. Fold pecans into sugar mixture.
• Place a candy thermometer in pecan mixture and turn heat up to medium-high. Gently stir mixture until it reaches 300 degrees F (150 degrees C), about 10 minutes.
• Quickly removing pot from heat and stir in margarine and baking soda until well mixed. Pour mixture onto the prepared baking sheet and spread out with a spatula. Allow to cool until hardened, about 30 minutes. Break into pieces.

Steps:

• Spray a rimmed baking sheet and a wide metal spatula with cooking spray; set aside.
• In a 2-quart glass measuring cup, combine sugar, corn syrup, and salt, stirring until sugar is moistened. Microwave on high for 4 minutes. Stir in butter and nuts; return to microwave for about 5 minutes, until the sugar mixture is thick, bubbly, and very pale brown in color. Mixture is very hot; use handle when holding and pouring.
• Remove from microwave, stir in vanilla and baking soda (mixture may foam up). Immediately pour onto prepared baking sheet, spreading mixture as thinly as possible with the prepared spatula. Let stand 20 minutes until hardened, then lift off sheet, and break brittle into bite-size pieces.

Steps:

• Preheat oven to 400 degrees.
• Place bacon on a rack over a cookie sheet and cook until crispy, about 15 minutes. Reserve bacon fat. The recipe calls for 8 tablespoons of butter (fat) - replace as much of butter as you have bacon fat. Once bacon is done, drain on paper towels and chop into bits.
• Place the sugar and maple syrup in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color. About 10 minutes total.
• Stir in peanuts, and then bacon fat and butter. Then add Old Bay, cayenne and dry mustard. Allow peanuts to cook for about two minutes, stirring constantly. Stir in the bacon.
• Turn the mixture out onto a sheet pan lined with parchment paper, and spread it evenly to the desired thickness with a wooden spoon or stiff rubber spatula. Sprinkle salt on top, while brittle is still warm.
• Allow to cool completely--at least one hour--then break the brittle into pieces and store in an airtight container at room temperature. If your brittle isn't brittle enough to break into pieces, pop it in the freezer for 10 to 15 minutes, until it hardens enough to snap easily.

Steps:

• In large saucepan, combine sugar, water, butter and corn syrup and bring to boil.
• Cook over moderately high heat, stirring occasionally, until caramel is light brown and registers 300°F on candy thermometer, about 10 minutes.
• Remove from heat and carefully stir in baking soda. The mixture will bubble.
• Stir in nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet.
• Using the back of a large spoon (oil lightly if sticks), spread the brittle into a thin, even layer.
• Sprinkle with salt.
• Let cool completely, about 30 minutes.
• Break brittle into large shards.

Steps:

• Bring sugar, water, corn syrup, and maple syrup to a boil in a large skillet over medium-high heat, stirring constantly. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Stir pecans and vanilla into syrup mixture until mixture begins to turn brown; add bacon. Cook until bacon mixture turns light brown, 1 to 3 minutes. Remove from heat and stir baking soda into bacon mixture. Pour brittle out onto a sheet of parchment paper set on a heat-proof surface and cool brittle to room temperature before breaking into pieces, at least 30 minutes.