PINEAPPLE MACADAMIA NUT CAKE RECIPE
This pineapple macadamia nut cake is packed full of flavor with a fantastic moist crumb that would surely win the hearts of your guests!
Provided by Recipes.net Team
Categories Cakes
Time 1h25m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 9x9-inch pan.
- In a large bowl, mix flour, sugar, pudding mix, baking powder and salt.
- Make a well in the center and add shortening, eggs, pineapple, ½ cup of rum and vanilla.
- Beat until smooth.
- Stir in macadamia nuts.
- Bake at 350 degrees F for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean.
- While cake is still very warm, poke holes all over top of cake with toothpick.
- Slowly spoon glaze onto cake.
- Cake will be very moist.
- Let stand for at least 15 minutes to absorb glaze.
- Best served while still warm.
- Place water, butter, and ½ cup of sugar in small sauce pan.
- Boil 3 minutes.
- Remove from heat and add ¼ cup of rum.
Nutrition Facts : Calories 263.00kcal, Carbohydrate 37.00g, Cholesterol 20.00mg, Fat 10.00g, Fiber 1.00g, Protein 2.00g, SaturatedFat 2.00g, ServingSize 16.00, Sodium 199.00mg, Sugar 26.00g
SPICY PEANUT AND BANANA CHIA BARS
Get the recipe for Spicy Peanut and Banana Chia Bars.
Provided by Heather Meldrom
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 400°. Spray an 8-inch square baking pan with nonstick cooking spray. Line pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides. Lightly spray the parchment paper with nonstick cooking spray.
- Spread the oats on a rimmed baking sheet and toast them in oven until golden brown, stirring once, 8 to 10 minutes. Transfer the oats to a large bowl and add the peanuts, banana chips, chia seeds, and sesame seeds.
- In a medium bowl, combine the honey, butter, peanut butter, cayenne and salt. Microwave until the butter has melted and the peanut butter is warm, 20 to 30 seconds. Stir to combine, then pour over oat mixture and stir until the oats are completely coated. Transfer the mixture to prepared baking dish. Press the mixture firmly and evenly into the pan and smooth the surface with a spatula or knife. Refrigerate for at least two hours or overnight. Transfer to a cutting board and cut into 12 pieces.
MICROWAVE PEANUT BRITTLE WITH COCONUT AND RUM
Memories of dime store brittle with ribbons of coconut inspired me to try my own. The vanilla scent of Meyers Rum brought that addition. Basic peanut brittle with a great scent! These directions are for a 1650 watt microwave! Adjust time to get a nice brown brittle.
Provided by Iwanttobemartha
Categories < 15 Mins
Time 10m
Yield 1 pound
Number Of Ingredients 8
Steps:
- In a microwave safe, 1 1/2 to 2 quart dish,(preferably with a handle) mix peanuts, sugar, corn syrup and salt.
- Microwave 4 Minutes at power 8. Stir.
- Microwave 4 minutes at power 8.
- Stir in butter and coconut rum mixture.
- Microwave 1 minute at high.
- Quickly stir in baking soda and pour onto silpat or other non-stick surface.
Nutrition Facts : Calories 2383, Fat 92.5, SaturatedFat 27, Cholesterol 10.1, Sodium 1838.7, Carbohydrate 376.6, Fiber 14.5, Sugar 271.1, Protein 39
SPICED RUM BRITTLE
Spicy and sweet this brittle that I found on line at Taste of Home has it all and to make it even better - easy made in the microwave. Cook time is cooling. Guessed at amount
Provided by Bonnie G 2
Categories Christmas
Time 55m
Yield 1 pound, 8 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 15"x10"x1" pan.
- In 2 quart microwave safe bowl combine sugar and corn syrup and microwave on high uncovered for 3 minutes, stir. Microwave 2 1/2 minutes longer and stir in butter, cashews, pecans and spices.
- Microwave on high for 2 minutes until turns a dark amber color, mixture will be very hot.
- Immediately stir in Extracts and Baking Soda, until light and foamy. At once pour into prepared pan, spreading with metal spatula.
- Cool completely then break into pieces and store in an airtight container.
Nutrition Facts : Calories 259.8, Fat 9.4, SaturatedFat 1.5, Cholesterol 1.3, Sodium 266.2, Carbohydrate 45.4, Fiber 1, Sugar 31.4, Protein 2
SPICED RUM-NUT BRITTLE
Seasoned with cayenne pepper and cinnamon, this spicy microwave brittle packs its own heat and warms up holiday visitors. It also makes a superb stocking stuffer! -Terri McKitrick, Delafield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1 pound.
Number Of Ingredients 12
Steps:
- Grease a 15x10x1-in. pan; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Microwave 2-1/2 minutes longer. Stir in the cashews, pecans, butter, cinnamon, cayenne, salt and nutmeg. , Microwave, uncovered, on high for 2 minutes or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and extracts until light and foamy. Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces; store in an airtight container.
Nutrition Facts : Calories 263 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 267mg sodium, Carbohydrate 46g carbohydrate (43g sugars, Fiber 1g fiber), Protein 2g protein.
SPICY RUM NUT BRITTLE
My family LOVES this! It has just a hint of lingering spice that so compliments the brittle.
Provided by Stephanie Morris
Categories Nuts
Time 25m
Number Of Ingredients 11
Steps:
- 1. Butter or spray a flat cookie sheet.
- 2. Combine sugar, corn syrup, nuts, butter, cinnamon, cayenne, salt, nutmeg in a deep sauce pan. Cook on medium high until the mixture turns a light amber color.
- 3. Remove from heat and quickly stir in baking soda and extracts until light and foamy.
- 4. Immediately pour on prepared cookie sheet and spread with metal spatula. Cool completely, break into pieces and store in air tight container. Makes a nice sized batch. It doesn't last at my house longer than the day I made it...
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