Nutbrittle 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:

• Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process.
• Line a baking sheet with parchment.
• Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes.
• Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1 1/2 hours.
• Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon.

Steps:

• In a small saucepan, mix the sugar with the water until it looks like wet sand. Bring to a simmer over medium-low heat, stirring gently to dissolve the sugar. Simmer without disturbing for 20 minutes, or until the mixture turns a light amber color.
• Spray a small rimmed baking sheet with cooking spray. Spread the chopped hazelnuts out on the baking sheet. Pour the caramel over the hazelnuts and let sit for 10 minutes, or until hardened. Break into shards.

Steps:

• Optional chocolate decoration:
• Split vanilla beans lengthwise and scrape seeds into a large heavy-bottomed saucepan, along with scraped out pods. Place remaining ingredients in saucepan and place over high heat. Cook to a caramel color while continuously stirring with a wooden spoon. The mixture will become very thick. Pull out the vanilla beans and set aside. Lightly spray the work surface with vegetable cooking spray. If you would like to use metal rulers so the brittle will be rolled to an even thickness, set them into place now. Immediately pour the mixture onto the marble or granite slab (you can also use a parchment paper lined baking sheet). Place a piece of parchment paper over the hot brittle and use a rolling pin to roll the peanut brittle into a 3/8-inch thick flat layer. Use a sharp chef's knife to partially cut the brittle while it is still warm. Allow it to cool completely before coating it with chocolate. It is ready to eat now or you can add chocolate to the outside of the brittle.
• To cover with chocolate: You can use a variety of methods to apply chocolate to the brittle. You could simply place some chocolate into a cornet and drizzle the chocolate over the cool brittle. You could also use a dipping fork to dip each piece of brittle in the chocolate. Whatever method you use, allow the chocolate to set and it is ready to serve.
• From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres
• The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
• Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
• Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone.
• Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.

Steps:

• Brush a 9-by-13-inch rimmed baking sheet with butter. Combine sugar, corn syrup, salt, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Wash down sides of pan with a pastry brush dipped in water to prevent any crystals from forming. Cook, swirling pan occasionally, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees).
• Stir in the nuts; continue to cook, stirring often so the nuts do not burn, until the mixture is golden amber in color. Remove from heat.
• Carefully stir in vanilla and baking soda. The mixture will foam up in the pan. Pour the mixture onto the prepared baking sheet, and quickly spread with an oiled metal spatula. Set aside until completely cool. Break into pieces to serve. Brittle can be stored in an airtight container at room temperature up to 1 month.

Steps:

• Make cookie crust: Using electric mixer, beat butter at medium speed until light. Add sugar, salt, and orange zest; beat until fluffy, 3-5 minutes. Add egg, milk, and vanilla and beat until blended. Add flours and mix at low speed just until smooth. Refrigerate, wrapped in plastic wrap, until firm, at least 2 hours. Let dough warm at room temperature briefly before rolling out.
• Lightly butter 15-1/2x10-1/2" baking sheet. Roll out dough on lightly floured surface to rectangle slightly larger than baking sheet. Line baking sheet with dough, letting edges hang. (Dough can also be pressed into pan with fingertips.) Refrigerate at least 20 minutes.
• Heat oven to 400 degrees.
• Trim dough flush with pan. Prick all over with fork. Bake until light golden, 16-18 minutes. Prick any air bubbles with fork.
• Mix jam and liqueur together and brush over hot pastry.
• Make topping: Melt butter in heavy saucepan over medium heat. Stir in sugar, honey, and salt. Cook, stirring constantly, until sugar dissolves. Stir in cream and boil, stirring constantly, until lightly thickened, about 2 minutes. Remove from heat. Stir in vanilla, lemon juice, and almonds.
• Very gently spread almond mixture in smooth layer over pastry without disturbing raspberry glaze. Bake until bubbly and golden brown, 17-20 minutes.
• Cool completely in pan on wire rack. Cut into 1" squares. Store in airtight containers.

Steps:

• Combine the honey and the water.
• Boil until it reaches the hard crack stage.
• Add the rest of the ingredients.
• Pour into a greased cookie sheet.
• Spread very thinly.
• Let it harden.
• Break into pieces.
• Enjoy!

Steps:

• Butter two 15x10 cookie sheets.
• Cook sugar,syrup,water,butter and salt in a heavy saucepan oven medium heat, stirring often, watching to see that it does not burn.
• Cook to 275 degrees until syrup turns a clear, golden brown. Remove from heat just when it turns that rich golden color, but does not begin to burn.
• Remove from heat and immediately add mixed nuts and baking soda.
• Pour onto 1 large cookie sheets, spread with forks to pull candy to cover pan or if you're lazy (like me) turn the pan to allow the gooey mess to travel across the pan.
• Allow to cool and crack. If you're in a hurry ( like me) you can put the cookie sheet in the frig for a few minutes.
• Immediately join Weight Watchers. LOL.

Steps:

• Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
• Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.

Steps:

• Line two baking trays with baking parchment. Put the sugar in a pan and place over a low heat. shake the pan gently until the sugar starts to form small clumps. It will gradually start to melt and turn a dark caramel colour when it has done this take it off the heat.
• When it gets this colour mix in the nuts and glace cherries (if using), then pour the mixture onto the lined baking trays. Leave to cool.
• when the brittle is completely cold and hard break it into shards and either eat it or wrap it up as a present.

Steps:

• Cook the bacon over a medium heat until almost crisp. You can do this either in a fry pan, or the oven.
• Place the sugar in a pot wide enough to hold the cooked bacon strips. Add the water. and corn syrup,, mix well, and be sure that no sugar or blacken are on the sides of the pot.
• Cook over medium / high heat, being careful not to burn, until the mixture is a light golden brown. Now you can add the blacken. Hot enough for the hard ball stage.
• You can test the mixture, by dropping a drop into cold water, then touching it to see if it's hard or soft. If it's soft, you've reached the "soft ball stage" and must cook it a little longer. When you drop a drop into cold water, and it becomes hard, you're ready for the next step.
• Turn off the heat, and dip the bacon strips in the caramel one strip at a time. Place them on a parchment lined sheet pan, and let cool. You might have to leave the heat on real low, to keep the caramel warm. The cold bacon will cool it down pretty quick.
• When the bacon brittle has cooled, you can chop it up, or serve as strips.
• I always keep some pecans on hand, and I'll through a good handful into any leftover caramel for a Spicy Pecan Brittle.
• Hint:.
• I like using a Teflon pot for this recipe. The easiest way to clean your pot after making candy in it, is to fill have way with water, and boil. This will melt and dilute the sugar, making cleanup easy.

Steps:

• Put a large pot or kettle over a medium heat.
• Add sugar, water, and corn syrup and bring to a boil.
• When mixture comes to a boil, add butter.
• Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts.
• Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla.
• Pour mixture onto a greased baking sheet and spread out and allow to cool.
• Break up into pieces and decorate with melted chocolate.

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.