Nutcracker Mixed Nut Brittle In The Microwave Recipes

Steps:

• Chop the nuts or seeds if they are large; otherwise, leave them whole. Put them into a 4-quart glass bowl with all other ingredients except the baking soda and vanilla extract. Stir in 3/4 cup water. Heat in a microwave oven on high power for 5 minutes. Using oven mitts or potholders, carefully transfer the bowl to a countertop and stir with a heat-resistant spatula. Repeat 2 or 3 more times, until the syrup thickens and the nuts begin to stick together. Then heat for 1-minute periods, stirring in between, until the syrup begins to turn light golden brown.
• Line a baking sheet with foil. Add the baking soda and vanilla extract to the syrup and stir vigorously. Quickly pour the mixture out onto the baking sheet and use the spatula to spread it as thin as possible. Allow to cool to room temperature, then peel off the foil and break the brittle into pieces. Store in an airtight container.

Steps:

• Microwave sugar and corn syrup in large microwaveable bowl on HIGH 5 min., stirring after 3 min.
• Add nuts, pumpkin seeds, orange zest, vanilla and cinnamon; mix well. Microwave 2 min. or until golden brown.
• Add butter and baking soda; stir until butter is completely melted and mixture is well blended.
• Pour onto rimmed baking sheet; cool until firm. Break into pieces.

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.

Steps:

• Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
• Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.

Steps:

• Spray cookie sheet and metal spatula with the cooking spray.
• In a 2-quart microwavable glass measuring cup or bowl stir sugar, corn syrup and salt with a wooden spoon until mixed.
• Microwave on High (100%) 7 to 8 minutes or until syrup is pale yellow.
• (CANDY SYRUP IS VERY HOT. HANDLE CAREFULLY; DO NOT TOUCH HOT MIXTURE.) Stir in nuts.
• Microwave 1 to 2 minutes or until nuts are lightly browned.
• Immediately stir in margarine, vanilla and baking soda until foamy.
• Quickly pour onto prepared cookie sheet; spread evenly with spatula.
• Cool; break into pieces.
• Store in tightly covered container.