Fruit And Nut Brittle Recipes

JIM BAILEY

Steps:

• 1 Spray a large baking sheet with cooking spray and set aside. 2 In a large nonstick saucepan (I say nonstick only because it is much easier to clean afterward but, of course, use whatever saucepan you have available) mix together the sugar, orange juice, maple syrup, and molasses. 3 Place saucepan over medium­high heat, stirring occasionally, until liquid reaches 300­ F on a candy thermometer. 4 If you don't have one, it still can be done. At the 7 minute mark, start keeping an eye on it. 5 When it starts to cloud up, becomes very thick and sticky and the bubbles appear to be more frothy and numerous, it is time to continue with recipe. 6 It should take no longer than 10 minutes. Add butter, stirring until melted. Remove from heat and immediately stir in the baking soda. 7 It will foam up but this is normal. Working fast, stir in the nuts, cranberries, and candied fruit. 8 Pour onto prepared baking sheet as fast as you can, spreading out the brittle to form the thinnest layer possible. Set aside to harden, about 10­-15 minutes. 9 *If you don't have molasses, omit it and use brown sugar in place of granulated.

FRUIT AND NUT BRITTLE

Steps:

• Place the sugar, water and vinegar in a heavy medium large size saucepan, stir to dissolve the sugar, bring to a boil over medium high heat.
• Boil without stirring for about 20-25 minutes or until the caramel reaches at least 350F or turns a deep amber color.
• Meanwhile, generously grease a baking pan and set aside.
• Combine the nuts, dried fruits and pumpkin seeds in a bowl.
• When the sugar mixture is a deep amber color stir in the nut/fruit mixture and quickly pour into the prepared baking pan.
• Spread the mixture evenly on the baking sheet, using a greased rubber spatula and making sure the middle isn't too thick.
• Let the caramel stand for several minutes to cool and set up but not too long because it becomes difficult to cut or break up.
• Invert the entire slab onto a cutting board and cut or break up into pieces.
• Let the brittle cool entirely before wrapping in foil and storing for up to 1 week.

BRITTLE WITH MIXED NUTS

Steps:

• Butter a baking sheet with 1-1/2 teaspoons of butter; set aside. In a large saucepan, combine the sugar, water and corn syrup. Cook over medium heat until a candy thermometer reads 270° (soft-crack stage), stirring occasionally. , Add nuts; cook and stir until the mixture reaches 300° (hard-crack stage). Remove from the heat; stir in vanilla and remaining butter. Add baking soda and stir vigorously. , Quickly pour onto prepared baking sheet. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

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.

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.