Rainforestbrittle Recipes

RAINFOREST BRITTLE

Steps:

• .Coarsely chop or halved the nuts.
• In large heavy saucepan, stir together sugar, corn syrup and water. Bring to boil over medium heat; cook, without stirring but brushing down side of pan with pastry brush dipped in cold water, for about 10 minutes or until candy thermometer reaches 234°F (112°C), or soft-ball stage when 1 tsp (5 mL) hot syrup dropped into cold water forms soft, pliable ball.
• Stir in butter and salt cook for about 10 minutes or until 300°F (149°C), or hard-crack stage when 1 tsp (5 mL) hot syrup dropped into cold water forms hard brittle threads. Remove from heat. Stir in vanilla. Stir in baking soda. Stir in Brazil, cashew and macadamia nuts.
• Immediately pour onto greased baking sheet. Using greased spatula, spread thinly over pan. Let brittle cool. Break into pieces.

BRETON BRITTLE

Steps:

• Completely line 13x9-inch (3.5L) baking pan with foil.
• Arrange a single layer of crackers over bottom of pan.
• Arrange a second layer of crackers to cover spaces between crackers in first layer. (It will be necessary to break some crackers in half so that the entire bottom of pan is covered.)
• In medium saucepan combine sugar and butter. Cook and stir over medium heat until mixture comes to a boil.
• Remove from heat; pour evenly over crackers in pan.
• Bake in 400F (200C) oven 5 minutes. Remove from oven; sprinkle with chocolate chips.
• When chips are soft, spread over top.
• Sprinkle with nuts.
• Chill until chocolate is set.
• Break into pieces to serve.
• Store in refrigerator.