Spicy Rum Nut Brittle Recipes

Steps:

• For the spicy brittle: Line a baking sheet with parchment paper.
• Heat the sugar, corn syrup, butter and 1/2 cup water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and continue to cook, swirling the pan occasionally to ensure it cooks evenly, until the mixture reaches 300 degrees F on a candy thermometer, about 10 minutes. While this is cooking, combine the chili powder, cumin, and cayenne in a small bowl.
• Carefully, but moving quickly, stir the almonds, walnuts, pecans, pistachios and spice mixture into the sugar syrup until the nuts are coated. Pour onto the prepared baking sheet, spreading it out as evenly as possible using the back of a spoon. Sprinkle over the sea salt. Allow to cool completely, 1 to 1 1/2 hours. When cool, break into shards.
• For the salad: Fry the bacon in a skillet until crisp. Reserve 1 tablespoon bacon fat in the skillet.
• When ready to serve, arrange the salad on a large platter in layers: escarole, radicchio, carrots, apples, onion, raisins and bacon.
• Heat the skillet with the bacon fat over medium heat. Add the vinaigrette, mustard and honey and cook, stirring, until warm. Pour the dressing over the salad. Arrange the spicy brittle shards over the top. Serve immediately.

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.

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...

Steps:

• 1. Read through entire recipe and have everything ready to go. Steps must go fast and in order to insure brittle will come out correct. In a large glass measuring cup, or glass bowl, mix sugar and corn syrup. Microwave for 5-7 min or until mixture has started to turn to a lite amber color. Keep a close eye on this, some microwaves cook faster than others.
• 2. While the sugar and syrup is microwaving, quickly mix together butter, and all the nuts and seeds. When sugar and syrup is ready, quickly add nut and seed mixture, microwave 2 more min.
• 3. As soon as the above comes out of the microwave stir in vanilla, salt, baking soda and chili powder, combine well and spread out on a silicone mat laid on a baking sheet with a silicone spatula (makes clean up so much easier), as thin as you would like your brittle.
• 4. When cooled break into small pieces, store in airtight container.

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!

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.

Steps:

• Put a large pot or kettle over a medium heat. Add sugar, water, and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate.

Steps:

• In a large heavy saucepan, combine the sugar, corn syrup and water. Cover and bring to a boil over medium heat. Uncover and cook until a candy thermometer reads 290° (soft-crack stage)., Meanwhile, grease a 15x10x1-in. baking pan with 2 teaspoons butter; set aside. Place nuts in two ungreased 15x10x1-in. baking pans; bake at 325° for 10-15 minutes or until warm. (Keep warm until ready to use.), Remove sugar mixture from the heat; carefully stir in the nuts, vanilla, salt and remaining butter. Quickly spread into prepared pan. Cool completely; break into pieces.