GINGER BRITTLE
Provided by Molly O'Neill
Categories project, dessert
Time 45m
Yield About 1 cup
Number Of Ingredients 2
Steps:
- Pour the sugar into a small, heavy saucepan set over medium heat. Watch the pan constantly throughout the entire cooking process. When the sugar begins to melt, stir occasionally with a fork.
- Add the ginger and cook, stirring occasionally, until all the sugar is melted (the candied ginger will not melt) and the mixture is a deep amber color.
- Immediately remove from the heat and pour the mixture onto a buttered sheet pan. Let cool and harden, about 30 minutes. Chop the brittle coarsely with a large knife. Eat plain, or serve over ice cream.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 0 grams, Carbohydrate 72 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 42 milligrams, Sugar 71 grams
SEEDED HONEYCOMB BRITTLE
Candied honey studded with pumpkin, sunflower, sesame, and poppy seeds make up these sweet-and-salty bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high; add pepitas and cook, shaking skillet constantly, until darkened and beginning to pop, about 2 minutes. Transfer to a plate. Add sunflower seeds to skillet and cook, shaking constantly, until golden and beginning to pop, about 1 minute. Transfer to plate with pepitas; let cool.
- Reduce heat to medium. Add sesame seeds to skillet and cook, shaking constantly, until golden, about 1 minute. Transfer to plate; let cool completely. Add poppy seeds to plate; stir to combine.
- Coat a 12-by-17-inch rimmed baking sheet with cooking spray. In a medium saucepan, bring sugar, honey, and 1/3 cup water to a boil over high, stirring until sugar and honey are dissolved. Reduce heat to medium-high and boil, without stirring, until a candy thermometer registers 300 degrees. Remove from heat, add baking soda, and whisk vigorously just until incorporated, 2 to 3 seconds.
- Pour mixture onto prepared baking sheet (do not spread; it will flow out to fill sheet). Immediately sprinkle with seed mixture and flaky salt. Let cool completely. Break into pieces; serve. Brittle can be stored in an airtight container up to 1 week.
LEMON GINGER SUNFLOWER SEED BUTTERY BRITTLE
This is so tasty! No nuts. Easy to make for gifts for holidays, especially for people who cannot eat nuts. You don't have to use the ginger but definitely use the lemon!
Provided by Montana Heart Song
Categories Candy
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan add butter, sunflower seeds, salt, lemon zest, and ginger. Heat on low heat, stirring until covered and warm.
- Keep warm in warm oven.
- Grease a large jelly roll pan with pam or other shortening.
- In large heavy 4 quart saucepan, add sugar, corn syrup and water. Heat slowly, stirring with a wooden spoon. Sugar will turn a golden brown. Do not burn.
- Use a candy thermomenter. When the sugar mixture reaches hard crack stage 300*. Pull off heat.
- Stir in baking soda and lemon extract. Beat it in thoroughly.
- Take warmed sunflower seeds out of oven and fold into sugar mixture.
- Spray large flat bottomed spoon with Pam.
- Spread candy mixture on jelly roll pan.Even out with bottom of flat bottomed spoon.
- Cool.
- Crack into 4 inch pieces.
- Store in air tight glass canisters or wrap with waxed paper between layers and put in decorative cups wrapped with colorful cellophane for the holidays.
Nutrition Facts : Calories 369.8, Fat 13.9, SaturatedFat 2.3, Cholesterol 5.1, Sodium 103.1, Carbohydrate 60.6, Fiber 2.1, Sugar 52.5, Protein 4.9
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