Multi Nut Brittle Recipes

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MIXED NUT BRITTLE



Mixed Nut Brittle image

Peanut brittle is done one better when prepared with mixed nuts instead. This impressive candy is simply delicious. I like to pack some in pretty plastic bags to give as gifts.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 pounds.

Number Of Ingredients 7

1-1/2 cups sugar
1 cup light corn syrup
1/3 cup water
4 cups mixed nuts
2 teaspoons plus 2 tablespoons butter, divided
1 teaspoon vanilla extract
1/2 teaspoon salt

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.

Nutrition Facts : Calories 278 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 274mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

ANY NUT BRITTLE



Any Nut Brittle image

Provided by George Duran

Categories     dessert

Time 46m

Yield 6 to 8 servings

Number Of Ingredients 3

1 cup sugar
1 cup light corn syrup
1 1/2 cups lightly toasted and crushed nuts (I used macadamia, pine, and corn nuts, but try any nut you like)

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.

MOM'S BEST PEANUT BRITTLE



Mom's Best Peanut Brittle image

This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.

Provided by Amanda

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 55m

Yield 16

Number Of Ingredients 7

1 cup white sugar
½ cup light corn syrup
¼ teaspoon salt
¼ cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

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.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 22.3 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 132.2 mg, Sugar 15.6 g

NUT BRITTLE



Nut Brittle image

Provided by Food Network Kitchen

Categories     dessert

Time 19m

Yield 24 pieces

Number Of Ingredients 7

1 cup salted dry roasted peanuts
1 cup shelled pistachios
1 cup pecan halves
1 cup sugar
1 cup unsalted butter (2 sticks), cut into chunks
1/3 cup light corn syrup
2 teaspoons honey

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.

MIXED NUT PEANUT BRITTLE



Mixed Nut Peanut Brittle image

The addition of butter, makes this quite yummy! Cooking the sugar and syrup correctly will make your brittle nice and crisp and crunchy. Cook to 295 degrees and the syrup in a clear, golden brown.

Provided by BakinBaby

Categories     Candy

Time 20m

Yield 15 serving(s)

Number Of Ingredients 7

2 cups sugar
1 cup white corn syrup
1/2 cup water
1/4 cup butter
1/2 teaspoon salt
1 1/2 cups mixed nuts (roughly chopped, cashews, peanuts or an assortment of mixed nuts)
1 1/2 teaspoons baking soda

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.

NUT BRITTLE



Nut Brittle image

Although peanut brittle may be the most common variety, you can also use other whole nuts such as cashews, hazelnuts, almonds, or pecans, as well as toasted pumpkin seeds. When giving as a gift, package this nut brittle block with cellophane, and include a small hammer and bow.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 9-by-13-inch piece

Number Of Ingredients 8

Unsalted butter, room temperature, for baking sheet
1 1/2 cups sugar
1/2 cup light corn syrup
Pinch of salt
2 1/2 cups unsalted nuts, such as dry-roasted peanuts, cashews, hazelnuts, almonds, or pecans, or toasted pumpkin seeds
1 teaspoon pure vanilla extract
1 teaspoon baking soda
Vegetable oil, for spatula

Steps:

  • Brush a 9-by-13-inch rimmed baking sheet with butter. Combine sugar, corn syrup, salt, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Wash down sides of pan with a pastry brush dipped in water to prevent any crystals from forming. Cook, swirling pan occasionally, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees).
  • Stir in the nuts; continue to cook, stirring often so the nuts do not burn, until the mixture is golden amber in color. Remove from heat.
  • Carefully stir in vanilla and baking soda. The mixture will foam up in the pan. Pour the mixture onto the prepared baking sheet, and quickly spread with an oiled metal spatula. Set aside until completely cool. Break into pieces to serve. Brittle can be stored in an airtight container at room temperature up to 1 month.

NUT AND SEED BRITTLE



Nut and Seed Brittle image

Provided by Ree Drummond : Food Network

Time 2h

Yield 2 bags

Number Of Ingredients 9

3/4 cup flax seeds
1/2 cup unsalted sunflower seeds
1/4 cup sesame seeds
1/2 cup slivered almonds
1 1/2 cups sugar
1/2 cup corn syrup
8 tablespoons (1 stick) salted butter
1/2 cup water
1/2 tablespoon flaked sea salt

Steps:

  • Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process.
  • Line a baking sheet with parchment.
  • Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes.
  • Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1 1/2 hours.
  • Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon.

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