RECIPE NUT BRITTLE RECIPES
CASHEW BRITTLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I like this quick and easy recipe because it doesn't require a candy thermometer. It also makes a wonderful gift for nut lovers on your list. —Rhonda Glenn, Prince Frederick, Maryland
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 3/4 pound.
Number Of Ingredients 6
Steps:
- Grease a baking sheet with 1 teaspoon butter., In a microwave-safe bowl, mix sugar and corn syrup; microwave, uncovered, on high for 3 minutes. Stir to dissolve sugar; microwave 2 minutes longer. Stir in cashews and remaining butter; microwave on high for 40 seconds. Stir; continue microwaving in 20-second intervals until mixture turns a light amber color, about 1-2 minutes. (Mixture will be very hot.) Quickly stir in baking soda and vanilla until light and foamy., Immediately pour onto prepared pan, spreading with a metal spatula; cool slightly. Refrigerate until set, 15-20 minutes., Break brittle into pieces. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 184 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 170mg sodium, CarbohydrateContent 32g carbohydrate (29g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
PEANUT BRITTLE RECIPE - BETTYCROCKER.COM
If you’d like to try making your own candy, this easy peanut brittle recipe is a perfect place to start. While “brittle” is the term for any combination of sugar and water that’s heated to the hard crack stage and cooled, it’s the addition of salty peanuts that makes this homemade peanut brittle recipe so addictively delicious.
Provided by Betty Crocker Kitchens
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Yield 72
Number Of Ingredients 8
Steps:
- Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
- Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
- Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
- Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.
Nutrition Facts : Calories 80 , CarbohydrateContent 9 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 35 mg
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