NUT AND SEED BRITTLE
Provided by Ree Drummond : Food Network
Time 2h
Yield 2 bags
Number Of Ingredients 9
Steps:
- Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process.
- Line a baking sheet with parchment.
- Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes.
- Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1 1/2 hours.
- Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon.
SEEDED HONEYCOMB BRITTLE
Candied honey studded with pumpkin, sunflower, sesame, and poppy seeds make up these sweet-and-salty bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high; add pepitas and cook, shaking skillet constantly, until darkened and beginning to pop, about 2 minutes. Transfer to a plate. Add sunflower seeds to skillet and cook, shaking constantly, until golden and beginning to pop, about 1 minute. Transfer to plate with pepitas; let cool.
- Reduce heat to medium. Add sesame seeds to skillet and cook, shaking constantly, until golden, about 1 minute. Transfer to plate; let cool completely. Add poppy seeds to plate; stir to combine.
- Coat a 12-by-17-inch rimmed baking sheet with cooking spray. In a medium saucepan, bring sugar, honey, and 1/3 cup water to a boil over high, stirring until sugar and honey are dissolved. Reduce heat to medium-high and boil, without stirring, until a candy thermometer registers 300 degrees. Remove from heat, add baking soda, and whisk vigorously just until incorporated, 2 to 3 seconds.
- Pour mixture onto prepared baking sheet (do not spread; it will flow out to fill sheet). Immediately sprinkle with seed mixture and flaky salt. Let cool completely. Break into pieces; serve. Brittle can be stored in an airtight container up to 1 week.
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.
SUNFLOWER SEED BRITTLE
Delicious and different for snacking or gifts. Easy to make. Requires a candy thermometer for best results. If you use roasted seeds, omit 1/2 of the salt.
Provided by Pam-I-Am
Categories Candy
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Butter the sides of a large heavy saucepan. Add sugar, corn syrup and water; bring to a boil, stirring constantly.
- Cook and stir over medium-low heat until a candy thermometer reads 260 degrees (hard-ball stage).
- Stir in sunflower seeds and butter. Cook on medium to 300 degree (hard-crack stage).
- Remove from the heat; vigorously stir in vanilla and baking soda.
- Pour into a buttered 15x10x1" baking pan; spread evenly to fill pan. Cool completely.
- Break into pieces. Store in an airtight container with waxed paper between layers to prevent sticking.
PUMPKIN-SEED BRITTLE
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
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.
GILDED HONEYCOMB HAZELNUT BRITTLE
This is the perfect treat for nut-lovers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Coat a baking sheet with cooking spray. Cook hazelnuts, sugar, and corn syrup in a saucepan over medium-high heat, stirring constantly, until sugar dissolves.
- Clip a candy thermometer to side of pan, and continue to cook, stirring occasionally, until mixture is golden brown (290 degrees). Stir in salt and baking soda (mixture will foam), and immediately pour on prepared sheet (do not spread). Let stand until hard, about 2 hours. Break into pieces. Using kitchen tweezers, decorate brittle with gold leaf.
HONEYCOMB BRITTLE
This mouthwatering brittle is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 pounds
Number Of Ingredients 7
Steps:
- Lightly coat a rimmed baking sheet with nonstick cooking spray; set aside.
- In a large saucepan, combine sugar, butter, corn syrup, and 1/2 cup water; stir so that sugar is wet. Place mixture over high heat and cook, without stirring, until it turns dark amber in color, about 10 minutes. Remove from heat.
- Carefully whisk in baking soda, followed by salt; mixture will rise and bubble. Using a wooden or metal spoon, fold in cashews. Pour mixture onto prepared baking sheet, spreading in an even 1/2-inch-thick layer using back of the spoon. Let cool completely.
- Break brittle into bite-size pieces using a mallet or the back of a heavy knife. Brittle can be stored in an airtight container at room temperature, up to 2 weeks.
SESAME SEED BRITTLE
This sweet treat can be served on its own, like candy, or crumbled over ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- Lightly grease a 12-by-9-inch pan, and set aside. Place the honey and sugar in a medium saucepan set over medium heat, and cook, stirring, until the sugar has dissolved. Bring mixture to a boil, and let boil until it reaches 320 degrees, about 6 minutes.
- Remove from heat, add the sesame seeds, almonds, and sunflower seeds, and stir to combine. Pour the mixture onto the prepared pan, and spread out using a greased spatula. Place pan on a wire rack to cool. When brittle is cooled but not hard, ease it out of pan. Place brittle on a wire rack to cool completely. Break the brittle into serving-size pieces.
HONEYCOMB WITH GOLDEN SYRUP
I've been on a bit of a lolly run lately and found this one from way back. Your own version of Crunchie™ - just without the chocolate. This is easy to make and fun when you add the baking soda!
Provided by Nicola
Categories Desserts Candy Recipes Brittle
Time 35m
Yield 10
Number Of Ingredients 3
Steps:
- Grease an 8-inch square cake pan. Fill a bowl with cold water.
- Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
- Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 26.3 g, Sodium 357.5 mg, Sugar 22.2 g
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