Smacks Brittle Recipes

ALMOND BRITTLE

Steps:

• Bring the water to a boil in a large, heavy saucepan over moderate heat.
• Stir in the sugar and corn syrup until dissolved.
• Cook to the hard-ball stage (250F, 121C) and add the almonds and salt.
• Cook, stirring occasionally, to the hard-crack stage (300F, 150C).
• Remove from the heat and stir in the butter, vanilla, and baking soda.
• Pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula, making it as thin as possible while it is still hot.
• Cool to room temperature and break into pieces.
• Store in an airtight container.

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.

CRACKER BRITTLE

Steps:

• Preheat oven to 350.
• Take a cookie sheet with raised edges and cover it with foil.
• Place the crackers on the cookie sheet salt side down until it's covered.
• Heat butter and sugar together until the sugar is well dissolved into the butter.
• Pour the butter mixture evenly over the crackers and place in oven for five minutes.
• Remove the cookie sheet from the oven and pour the chocolate chips evenly over the butter mixture and crackers.
• Place back in oven for an additional five minutes.
• Remove from oven and allow to cool completely and then freeze for a minimum of two hours.
• Remove from freezer and break apart.
• Must be kept frozen if not being actively consumed.