Buttered Rum Brittle Recipe By Tasty

SPICED RUM BRITTLE

Steps:

• Butter a 15"x10"x1" pan.
• In 2 quart microwave safe bowl combine sugar and corn syrup and microwave on high uncovered for 3 minutes, stir. Microwave 2 1/2 minutes longer and stir in butter, cashews, pecans and spices.
• Microwave on high for 2 minutes until turns a dark amber color, mixture will be very hot.
• Immediately stir in Extracts and Baking Soda, until light and foamy. At once pour into prepared pan, spreading with metal spatula.
• Cool completely then break into pieces and store in an airtight container.

SPICY RUM NUT BRITTLE

Steps:

• 1. Butter or spray a flat cookie sheet.
• 2. Combine sugar, corn syrup, nuts, butter, cinnamon, cayenne, salt, nutmeg in a deep sauce pan. Cook on medium high until the mixture turns a light amber color.
• 3. Remove from heat and quickly stir in baking soda and extracts until light and foamy.
• 4. Immediately pour on prepared cookie sheet and spread with metal spatula. Cool completely, break into pieces and store in air tight container. Makes a nice sized batch. It doesn't last at my house longer than the day I made it...

FROSTED BUTTER RUM BRICKLE BITES

Steps:

• Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.

BUTTERED RUM BRITTLE RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with a silicone mat.
• In a medium saucepan over medium-high heat, combine the sugar and corn syrup and bring to a boil. Cook, without stirring, for 3 minutes. Stir to dissolve the remaining sugar, then boil for another 2 minutes, stirring occasionally.
• Add the butter, cinnamon, cayenne, salt, and pecans and stir to incorporate. Let boil for another 2 minutes, stirring occasionally.
• Remove the pan from the heat and add the rum extract and baking soda, stirring to combine.
• Quickly pour the mixture onto the prepared baking sheet and let cool completely, 10-15 minutes.
• Break the brittle into pieces. Store in an airtight container at room temperature for up to one week.
• Enjoy!