BUTTERY MACADAMIA NUT BRITTLE
Our family has many holiday traditions handed down for generations. This Buttery Macadamia Nut Brittle is my addition to the traditions. My family and friends look forward to receiving this buttery, crunchy, slightly sweet and salty treat every year! We all know it's the holidays when you smell cinnamon, but in my house, my gang...
Provided by V Seward
Categories Candies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350 degrees. (180 C). Spread the macadamia nuts on a baking tray and toast them in the oven until light golden, 4-6 minutes, turning the nuts after 3 minutes so they toast evenly. Remove them from the oven and the hot pan to let them cool to room temperature. coarsely chop the nuts and set aside.
- 2. Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
- 3. Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 8 minutes (depending on your cookware). Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
- 4. As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda and chopped macadamia nuts. Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
- 5. When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.
NUT BRITTLE
Provided by Food Network Kitchen
Categories dessert
Time 19m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon.
- Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks.
MACADAMIA NUT BRITTLE
Provided by Food Network
Categories dessert
Time 55m
Yield about 1 3/4 pounds
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes. Cool and then coarsely chop. Set aside.
- Place the sugar in a medium deep saucepan. Add the corn syrup and water, and over medium heat, bring to a boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil 5 minutes longer.
- Remove the foil, add the butter, and stir with a wooden spoon until the butter is melted. Cook over medium heat until a candy thermometer registers 300 degrees F, about 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda, and reserved nuts.
- Meanwhile, coat with vegetable oil or spray a 12 by 17-inch half sheet pan. Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula. When cool, run a clean, dry towel over the top to absorb some of the oil.
- Cut or break the brittle into desired pieces.
HONEY MACADAMIA NUT BRITTLE
This is a wonderful recipe for the Holiday season. I found this in a regional magazine called "Saltscapes" , wonderful magazine for local cuisine.
Provided by Chef mariajane
Categories Candy
Time 15m
Yield 2 pounds
Number Of Ingredients 8
Steps:
- Line baking sheet with parchment paper and grease well with butter.
- Combine the sugar, honey and water in a heavy-bottomed saucepan and bring to a boil over high heat. Without stirring, Cook until reaches "hard crack", about 300F on a candy thermometer, while occasionally brushing the inside of the pot with cool water. This will take about 7-9 minutes, and the sugar will turn a deep amber color.
- Remove from heat. Using a wooden spoon, stir in the salt and macadamia nuts. Carefully add butter, baking soda, and vanilla; it will immediately foam. Working quickly, spread brittle onto the prepared baking sheet. Allow to set completely before cracking into pieces.
Nutrition Facts : Calories 2423.3, Fat 119.4, SaturatedFat 21.7, Cholesterol 15.3, Sodium 1605.8, Carbohydrate 360.6, Fiber 13.2, Sugar 346.1, Protein 12.4
HOLIDAY MACADAMIA NUT BRITTLE
This is my Christmas Brittle. The Macadamia Nuts give this a nice buttery taste. During the holidays is the only time I grab the macadamia nuts! Why, I think they are little expensive for everyday baking, but during the holidays, I want to do something a little more special.
Provided by Vseward Chef-V
Categories Candy
Time 45m
Yield 40 pieces
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. (180 C).
- Spread the nuts on a baking tray and toast them in the oven until light golden, 4-6 minutes, turning the nuts after 3 minutes so they toast evenly. Remove them from the oven and the hot pan to let them cool to room temperature. coarsely chop the nuts and set aside.
- Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
- Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 8-10 minutes (depending on your cookware). Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
- As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda and chopped macadamia nuts. Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
- When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.
Nutrition Facts : Calories 100.7, Fat 7.4, SaturatedFat 2.3, Cholesterol 6.1, Sodium 76.4, Carbohydrate 9.4, Fiber 0.6, Sugar 7.3, Protein 0.6
ALOHA BRITTLE
A vacation to Hawaii inspired me to create this mouthwatering brittle. Coconuts, macadamia nuts and pecans make my tropical-tasting recipe deliciously different.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 pound (16 servings).
Number Of Ingredients 9
Steps:
- Butter a large baking sheet with 1 teaspoon butter. Sprinkle coconut in a 12-in. circle on the prepared pan. In a large heavy saucepan, combine sugar and corn syrup. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring constantly. Stir in the macadamia nuts, pecans and remaining butter; cook and stir until the mixture reads 300° (hard-crack stage)., Combine the baking soda, water and vanilla. Remove saucepan from the heat; stir in the baking soda mixture. Quickly pour over the coconut. Cool before breaking into pieces. Store in an airtight container with waxed paper between layers.
Nutrition Facts : Calories 164 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 119mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
HONEYCOMB BRITTLE
Baking soda is the secret to achieving an airy texture. Whisking it in at the last minute gives the brittle its namesake appearance. Honey is used to sweeten the caramel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 5
Steps:
- Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, add baking soda, and stir once with whisk, just until incorporated. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.
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13 EASY BRITTLE CANDY RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Apr 21, 2022Category Desserts, Recipe Roundup
- Peanut Brittle. This brittle is the most classic candy on this list! Peanut brittle is sweet, crunchy, buttery, and widely known. For this recipe, you need just seven ingredients and the stovetop.
- Chocolate Almond Brittle. You’ll love the rich flavor of this brittle. It has a sweet and buttery flavor like almond toffee, yet it’s so easy to make.
- Easy Chocolate Bark. Who can resist crunchy chocolate bark? Bark is a great variation of candy brittle. Rather than a sugary base, bark is made with chocolate, of course.
- Microwave Chocolate Peanut Brittle. Microwaves are a game-changer for putting together treats in a pinch. There’s no sense in slaving over the stove when you can pop your brittle in the microwave.
- Butter Toffee Brittle. I often crave toffee, but I don’t want to face such a great expense. This toffee brittle is an excellent substitution for those cravings.
- Salted Nut Brittle. You’ll notice how excellent cashews are in brittle recipes. They’re creamy, buttery, and irresistible when coated in brittle candy.
- Sea Salted Pumpkin Pecan Brittle. Kudos to you if you can resist the pumpkin spice craze. You might not be able to after trying this brittle recipe. You get that delicious fall flavor by using pumpkin spice in the brittle.
- Easy Almond Brittle. Almond cookies are one sweet treat that I have a hard time saying no to! This brittle has that same flavor and crunch with no flour.
- Cashew Brittle. Delicious desserts don’t have to be a labor of love. This cashew brittle serves as evidence to make easy sweets. Who can resist crunchy brittle bursting with creamy cashew flavor?
- Macadamia Nut Brittle. Macadamia nuts are a delicious addition to any brittle candy. The result is a treat that’s crunchy, sweet, and creamy all in one pan.
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