Four Nut Brittle Recipes

MIXED NUT BRITTLE

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.

MOM'S BEST PEANUT BRITTLE

Steps:

• Grease a large cookie sheet. Set aside.
• In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
• Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

BRAZIL NUT BRITTLE

Steps:

• 1. In heavy medium sized pot add sugar,water,syrup bring to a boil over med high heat until golden do not stir, do not touch, syrup will be extremely HOT
• 2. remove from heat add 2 tbsp butter and the desred nuts stir quickly once
• 3. pour onto silicone baking sheet or lightly sprayed cookie sheet or use parchment paper so it does not stick, let cool 10 minutes break into pieces then store in airtight container

MIXED NUT PEANUT BRITTLE

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.

EASY NUT BRITTLE

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.

MIXED NUT BRITTLE RECIPE

Steps:

• Rub an 18- x 13-inch baking sheet lightly with butter, or coat with cooking spray. Set aside.
• Stir together sugar, water, corn syrup, and fine sea salt in a heavy, 2-quart saucepan; attach a candy thermometer to side of pan. Place pan over medium-high, and cook, occasionally stirring gently with a wooden spoon, until sugar dissolves and mixture boils. Once sugar syrup is clear and thickened, cook, undisturbed, until the thermometer reaches 230˚F to 235˚F (soft-ball stage), 5 to 7 minutes.
• Stir in butter, and continue cooking over medium-high, stirring occasionally, until butter melts, syrup starts to caramelize, and the thermometer reaches 300˚F to 305˚F (hard-crack stage), 6 to 8 minutes. Immediately remove pan from heat; working very quickly, vigorously stir in the mixed nuts and peanuts just until completely coated in caramelized syrup.
• Immediately stir in baking soda and vanilla. Once the baking soda hits the hot, caramelized syrup, it will lighten and start to get foamy. As soon as ingredients are combined, pour hot candy onto prepared baking sheet. Using the back of a wooden spoon, quickly and gently spread mixture, pushing into a fairly thin layer that covers most of baking sheet. (A few holes are fine. It doesn't need to be a solid sheet of candy.) Quickly sprinkle entire surface with flaky finishing salt. Let stand until brittle hardens, about 1 hour. Break into pieces. Store brittle in an airtight container or a ziplock plastic bag for up to 2 weeks.

NUT BRITTLE

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.

FRUIT AND NUT BRITTLE

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.

ANY NUT BRITTLE

Steps:

• Combine the sugar and corn syrup in a heavy bottomed pot. Cook over medium heat, stirring often, until the sugar has dissolved. Turn the heat up to high and cook until the bubbles get smaller and the mixture turns a light amber color, about 10 minutes. Stir in the nuts and cook for 1 more minute. Quickly pour the mixture onto a baking pan lined with a silicone baking sheet (or buttered parchment paper) and spread it out evenly with a spatula or wooden spoon. The mixture cools quickly so work fast. Let cool and break into pieces.

QUICK PEANUT BRITTLE

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.

EASY SOFT PEANUT BRITTLE RECIPE

Steps:

• First, place parchment paper on a large rimmed baking sheet and set it aside.
• To a large saucepan combine sugar, corn syrup, and water. Clip a candy thermometer to the side of the pot. Bring the syrup mixture to a boil over medium heat, stirring often until sugar is dissolved. Boil until it reaches 235 degrees F when the candy starts to enter the soft ball stage.
• Add the butter and peanuts to the pan. Continue to cook, constantly stirring, until a candy thermometer reaches 300 degrees F, the hard crack stage.
• When the candy thermometer reaches 300 degrees, remove the pot from heat. Quickly add in the vanilla extract and baking soda and stir to combine. The baking soda will cause it to start to foam. Pour candy mixture, while still foaming, onto the baking sheet. For an optional treat, sprinkle sea salt on top.
• The last step is to let the cookie sheet cool, then break the peanut brittle into bite-size portions. When the candy cools, enjoy!