Butterscotch Brittle Recipes

BUTTERSCOTCH-WHITE CHOCOLATE POPCORN BRITTLE

Steps:

• Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place the popcorn in a large bowl.
• Using a double boiler, heat the butterscotch chips until melted, whisking frequently. Whisk in the coconut oil. While warm, pour over the popcorn and stir until coated in the butterscotch mixture. Immediately turn out onto the prepared baking sheet. Press down into an even layer.
• Melt the white chocolate chips using the same method as the butterscotch chips, or microwave them until melted. Drizzle the chocolate over the popcorn with a spoon, then sprinkle the crushed peanuts all over. Let the chocolate harden, then break up the brittle before serving.

BUTTERSCOTCH PRETZEL BRITTLE

Steps:

• Spread the crushed pretzels out on a baking sheet lined with (greased!!!) parchment paper. In a medium saucepan bring butter and sugar to a boil, stirring and watching constantly as soon as you notice the sugar melting. Boil for about 3 minutes. Carefully pour evenly over crushed pretzels.
• bake the toffee-covered pretzels at this point in a 400 degree oven for just under 5 minutes
• While the toffee is still really hot (DO NOT TOUCH IT like I did) sprinkle the butterscotch chips over top to let them melt onto the toffee,then break it up into pieces.

BUTTERSCOTCH HARD CANDY

Steps:

• Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside., In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage)., Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.