Spicy Rum Nut Brittle Recipes

BUTTERED RUM BRITTLE RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with a silicone mat.
• In a medium saucepan over medium-high heat, combine the sugar and corn syrup and bring to a boil. Cook, without stirring, for 3 minutes. Stir to dissolve the remaining sugar, then boil for another 2 minutes, stirring occasionally.
• Add the butter, cinnamon, cayenne, salt, and pecans and stir to incorporate. Let boil for another 2 minutes, stirring occasionally.
• Remove the pan from the heat and add the rum extract and baking soda, stirring to combine.
• Quickly pour the mixture onto the prepared baking sheet and let cool completely, 10-15 minutes.
• Break the brittle into pieces. Store in an airtight container at room temperature for up to one week.
• Enjoy!

SPICY PEANUT AND BANANA CHIA BARS

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.

HOT & SPICY BRITTLE

Steps:

• Mix sugar, corn syrup and 1/2 cup water in 3-quart saucepan. Bring to boil on medium heat, stirring until sugar dissolves. Cover. Boil 2 to 3 minutes.
• Uncover; continue boiling until syrup reaches hard-crack stage (295°F). Remove from heat; stir in butter, nuts and pepper sauce.
• Pour mixture onto lightly greased baking sheet; spread out with greased spoon or spatula. Cool completely. Break into pieces. Store in airtight container.

SPICY RUM NUT BRITTLE

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...

SPICED RUM-NUT BRITTLE

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.

SPICY PEANUT BRITTLE

Steps:

• Add the sugar, corn syrup, water, butter, vanilla, and cayenne a large stovetop pan.
• Stir the mixture with a wooden spoon or a spatula just once to ensure that everything is incorporated.
• Cook the mixture at medium heat. If you see that some of the sugar is not dissolved, just push it down with a rubber spatula. But do not stir the mixture. If you must, you can just swirl the pan but it's best to just let it make a golden brown caramel.
• Cook the caramel until it is a golden brown color and it coats the back of a spoon without dripping off.
• Add the baking soda and stir in the peanuts. You'll need to do this step quickly as the baking soda will cause the mixture to really bubble up.
• Stir with a wooden spoon.
• Quickly pour onto the baking sheet and let it sit at room temperature for 15 minutes.

SPICED RUM BRITTLE

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.

CHILE-MACADAMIA BRITTLE

Steps:

• Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
• Shake nuts in a coarse sieve to remove any nut powder (this will create a clearer brittle).
• Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until golden. Immediately stir in red pepper flakes and nuts and cook, stirring, until nuts are golden, about 1 minute. Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.) Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces.