Sweet And Smoky Brittle Recipes

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SMOKY WALNUT BRITTLE



Smoky Walnut Brittle image

The traditional peanut brittle gets an update by using walnuts that are toasted, plus an addition of smokehouse rub found at Winco® (1745 is the bin number). Instead of using traditional corn syrup, I swapped to Lyle's® golden syrup; I believe it gave a deeper, richer taste. I absolutely recommend using a nonstick saucepan and a silicone spatula, because this mixture is rather sticky

Provided by thedailygourmet

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 cup chopped walnuts
cooking spray
1 cup sugar
½ cup water
½ cup golden syrup (such as Lyle's®)
1 tablespoon butter
1 teaspoon baking soda
1 teaspoon smokehouse rub (such as Winco®)
½ teaspoon walnut extract

Steps:

  • Pour walnuts into a skillet over medium heat. Cook, stirring frequently, until lightly toasted, about 3 minutes. Remove from heat and allow to cool.
  • Line a rimmed half-sheet pan with aluminum foil and spray with nonstick cooking spray.
  • Combine sugar, water, and golden syrup in a nonstick saucepan over medium heat. Do not stir. Clip a candy thermometer to the side of the pan, and wait for the mixture to reach 275 degrees F (135 degrees C), about 5 minutes.
  • Once sugar mixture reaches 275 degrees F (135 degrees C), add toasted walnuts. Stir using a silicone spatula until mixture reaches 300 degrees F (150 degrees C), about 5 minutes more. Stir in butter, baking soda, smokehouse rub, and walnut extract.
  • Remove saucepan from heat and carefully pour mixture onto the prepared baking sheet. Allow to cool before breaking into smaller pieces, about 30 minutes.

Nutrition Facts : Calories 352 calories, Carbohydrate 57.2 g, Cholesterol 5.1 mg, Fat 14.7 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 394.3 mg, Sugar 41.1 g

SWEET & SPICY PISTACHIO BRITTLE



Sweet & Spicy Pistachio Brittle image

I noticed a poll being taken on Facebook, peanut brittle vs almond bark. I was glancing through the comments when I noticed a comment about a sweet and spicy pistachio brittle. I immediately messaged this gal, asking if I could have the recipe. A few days later, she sent it to me. I was sooooo happy!!! I made it almost right...

Provided by Wendy Rusch

Categories     Other Desserts

Number Of Ingredients 12

2 c sugar
1 tsp cinnamon
1/2 tsp cayenne pepper (i used 1/8tsp)
1/2 tsp nutmeg
1/4 tsp all spice
3/4 c light corn syrup (you can use 1c and omit maple syrup)
1/4 c real maple syrup
1/4 c water
1 stick butter, cubed
2 c shelled salted pistashios, whole
1 c roasted salted almonds, whole
1 tsp baking soda

Steps:

  • 1. Line a jelly roll pan (10x15 or 11x17) with foil, butter or spray foil and set aside.
  • 2. In a heavy 3qt saucepan add sugar, cinnamon, cayenne, nutmeg, allspice, syrups and water. Cook over medium heat, stirring occasionally until sugar is disolved and mixture comes to a full boil. Add butter, continue cooking, stirring occasionally, until candy thermometer reaches 300
  • 3. Then stir in nuts until well mixed. Remove from heat, stir in soda until foamy. Immediately pour mixture, while still foamy onto prepared pan, spreading to 1/8"-1/4" thickness. Cool completely. Break into pieces. Store in air tight container.

PISTACHIO BRITTLE



Pistachio Brittle image

Around the holidays, most individuals will pull out their beloved family recipe for peanut brittle, except me. I don't care for peanuts; however, I do find myself in love with brittle made with cashews, pecans, macadamia nuts, the list goes on, including pistachios! A candy thermometer is a must for this recipe due to the golden syrup! It's also best to use superfine granulated sugar as it melts better, and for best results make this when it is not humid.

Provided by thedailygourmet

Categories     Candy Brittle

Time 40m

Yield 24

Number Of Ingredients 10

nonstick cooking spray
¾ cup superfine sugar
2 tablespoons superfine sugar
½ cup unsalted butter
1 tablespoon water
½ teaspoon coarse salt
⅔ cup golden syrup (such as Lyle's®)
2 cups chopped roasted pistachios
1 teaspoon baking soda
1 pinch cayenne pepper

Steps:

  • Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.
  • Combine 3/4 cup plus 2 tablespoons sugar, butter, water, and salt in a saucepan over medium heat. Cook and stir until butter has melted, 3 to 5 minutes. Add syrup and stir until the sugar is completely dissolved and melted, about 5 minutes.
  • Allow mixture to come to a boil, stirring constantly. Once mixture reaches 310 degrees F (155 degrees C), remove saucepan from heat. Stir in pistachios, baking soda, and cayenne (mixture will foam).
  • Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to the prepared baking sheet and spread out with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 17.2 g, Cholesterol 10.2 mg, Fat 8.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 155.5 mg, Sugar 10.6 g

PUMPKIN-SEED BRITTLE



Pumpkin-Seed Brittle image

You don't need to be a candymaker to master this easy brittle recipe! Melt together butter, light brown sugar, and honey, cook until they reach a boil, then stir in pumpkin seeds and cool until set. The brittle can be enjoyed by itself or broken over ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

1/4 cup (1/2 stick) unsalted butter, plus more for baking sheet
1/2 cup packed light-brown sugar
1/4 cup honey
1 cup fresh pumpkin seeds, rinsed well, dried, and toasted

Steps:

  • Preheat oven to 350 degrees. Butter an 11-by-17-inch rimmed baking sheet; set aside.
  • Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.

SWEET & SMOKY BRITTLE



Sweet & Smoky Brittle image

Make and share this Sweet & Smoky Brittle recipe from Food.com.

Provided by MizEmerilLagasse

Categories     Nuts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

vegetable oil or cooking spray, for baking sheet
1 cup sugar
1/4 cup water
1 teaspoon coarse salt, divided
2 tablespoons adobo sauce (from one 7-ounce can chipotle chiles in adobo, reserve chiles for another use)
1 cup unsalted roasted pepitas (green pumpkin seeds)
1 cup unsalted dry roasted peanuts
1/4 teaspoon cayenne pepper (optional)

Steps:

  • Line a rimmed baking sheet with parchment.
  • Lightly brush with oil or coat with cooking spray.
  • Cook sugar, water, and 1/2 teaspoon salt in a heavy medium saucepan over high heat, stirring, until sugar just dissolves. Continue to cook, without stirring, until golden, about 4 minutes.
  • Cook about 1 minute more, swirling the pan, until syrup is light amber.
  • Carefully stir in adobo sauce (hot syrup will spatter), and cook 30 seconds.
  • Remove pan from heat.
  • Add pepitas, peanuts, and cayenne, stirring to coat.
  • Immediately pour onto baking sheet.
  • Sprinkle with remaining salt.
  • Let cool completely, and break into pieces.

Nutrition Facts : Calories 577.2, Fat 33.4, SaturatedFat 5.2, Sodium 588.7, Carbohydrate 62.1, Fiber 5, Sugar 50.4, Protein 15.7

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