Nut Brittle Recipes

QUICK AND EASY PEANUT BRITTLE

Steps:

• Line a jelly roll pan with parchment paper.
• Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.
• Refrigerate until brittle, at least 30 minutes. Separate from parchment and 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.

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.

THE BEST PEANUT BRITTLE

Steps:

• Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
• Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
• Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
• Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

PEANUT BRITTLE

Steps:

• Lay out several sheets of foil to spoon the hot peanut brittle onto.
• In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
• Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
• Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

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.

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.

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.

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.

NUT BRITTLE

Steps:

• Put nuts, sugar, butter, cornsyrup and honey in saucepan over medium heat.
• Stir constantly w/a wooded spoon until it becomes a nice walnut color and thickens about 10-12 minutes.
• Quickly pour onto a foil lined baking sheet and spread the brittle to an even thickness, about 1/3 inch w/the back of the spoon.
• Cool for 3-4 minutes, then score w/a sharp knife into about 24 2-inch squares.
• Once the brittle has cooled completely, snap along the scored marks.

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.