THE BEST PEANUT BRITTLE
This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.
Provided by Food Network Kitchen
Time 40m
Yield 8 to 10 servings; makes about 20 pieces
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
- Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
- Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
- Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.
RAINFOREST BRITTLE
This is from Canadian Living site. I have not tried it yet but will be making it as Christmas gifts. Times are approximate
Provided by wicked cook 46
Categories Candy
Time 35m
Yield 1 3/4 pounds, 35 serving(s)
Number Of Ingredients 10
Steps:
- .Coarsely chop or halved the nuts.
- In large heavy saucepan, stir together sugar, corn syrup and water. Bring to boil over medium heat; cook, without stirring but brushing down side of pan with pastry brush dipped in cold water, for about 10 minutes or until candy thermometer reaches 234°F (112°C), or soft-ball stage when 1 tsp (5 mL) hot syrup dropped into cold water forms soft, pliable ball.
- Stir in butter and salt cook for about 10 minutes or until 300°F (149°C), or hard-crack stage when 1 tsp (5 mL) hot syrup dropped into cold water forms hard brittle threads. Remove from heat. Stir in vanilla. Stir in baking soda. Stir in Brazil, cashew and macadamia nuts.
- Immediately pour onto greased baking sheet. Using greased spatula, spread thinly over pan. Let brittle cool. Break into pieces.
Nutrition Facts : Calories 113.7, Fat 5.6, SaturatedFat 1.4, Cholesterol 1.7, Sodium 74.3, Carbohydrate 16.3, Fiber 0.5, Sugar 12.9, Protein 1
QUICK PEANUT BRITTLE
Break this salted peanut brittle into shards to decorate puds or give as a gift to a foodie friend. It will keep for several weeks in an airtight container
Provided by Liberty Mendez
Time 7m
Yield Makes 300g
Number Of Ingredients 3
Steps:
- Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
- Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.
Nutrition Facts : Calories 96 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
TROUT GREMOLADA
I ran across this recipe at the Canadian Living site. Chose it for ease of prep and because I love gremolada. I chose well. This is delicious. Great fish, cooked simply, sings on its own. And, because it's a Canadian Living recipe, you know it's tested until perfect.
Provided by evelynathens
Categories Trout
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, combine parsley, lemon rind, oil, garlic, salt and pepper. Pat fillets dry; spread parsley mixture over skinless sides.
- Place fillets, skin side down, on greased grill over medium heat; close lid and cook for 8 to 10 minutes or until fish flakes easily when tested with fork.
- Enjoy!
BASIC BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations: Lemon and Almond Brittle, Pine Nut and Rosemary Brittle, Cashew and Cayenne Brittle, Pepita and Lavender Brittle, Coconut and Spice Brittle, Espresso and Walnut Brittle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
- Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.
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SAFFRON–ROSE WATER BRITTLE WITH PISTACHIOS AND ALMONDS
From bonappetit.com
4.2/5 (9)Author Andy BaraghaniServings 12Estimated Reading Time 3 mins
- Line a rimmed baking sheet with parchment paper; lightly coat with nonstick spray. Dissolve saffron in rose water in a small bowl.
- Bring sugar, corn syrup, honey, and 2 Tbsp. water to a boil in a medium saucepan fitted with candy thermometer over medium heat, stirring to dissolve sugar. Cook, swirling occasionally (do not stir once sugar is dissolved), until thermometer registers 290°, about 5 minutes. Mix in almonds, butter, and kosher salt and cook, stirring often, until almonds are golden, butter is absorbed, and thermometer registers 300°, about 2 minutes. Vigorously mix in baking soda, then rose water mixture (caramel will bubble at first but then look smooth and creamy). Immediately pour onto prepared baking sheet and spread out as thin as possible. Sprinkle pistachios, rose petals, and sea salt over brittle. Let cool, then break into bite-size pieces.
14 BARK AND BRITTLE RECIPES - BON APPéTIT RECIPE | BON …
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Author Elyssa GoldbergPublished Dec 10, 2015Estimated Reading Time 2 mins
- Nutty Chocolate Toffee Bark. This recipe is easily doubled; it's also a perfect host or hostess gift. View Recipe.
- Spicy Orange Hazelnut Chocolate Bark. Dark chocolate is an antioxidant-rich treat that rounds off a day of hard work and good eating. Here, we’ve made things a bit spicier with a pinch of cayenne pepper.
- Golden Cashew-Curry Brittle. Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule.
- Salted Honey and Chocolate Bark. It's sweet and salty, the kettle corn of bark! View Recipe.
- Salted Pistachio Brittle. Break this vibrant green pistachio brittle on top of ice cream or crumble it over rice pudding. Or, do what we do, and eat it straight off the baking sheet.
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