FALL SALAD WITH SPICY BRITTLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 21
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.
SWEET AND SPICY BRITTLE
If you like nut brittle as well as I do, here is something a little different. This is almost foolproof if the steps are followed through in the correct order and you work fast. The chili powder adds a little kick at the end. I personally use a dried mixture of ghost pepper, Carolina reaper, and Caribbean red habiarino peppers...
Provided by Dave T.
Categories Other Desserts
Time 20m
Number Of Ingredients 10
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.
HOT AND SWEET NUT BRITTLE
This is originaly from Gourmet magazine. While I'm not their biggest fan this was a keeper. I promise you that it will shake up the candy plate. Serving amount depends on the size of the pieces you breat it into.
Provided by Annacia
Categories Candy
Time 35m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Place almonds in 15 1/2 x 10 1/2-inch jelly-roll pan. Bake 10 to 15 minutes until golden brown, shaking pan occasionally. Cool almonds in pan on wire rack.
- While almonds cool, in heavy 3-quart saucepan, heat vinegar and 2 cups sugar to boiling over medium heat. Continue cooking over medium heat until mixture turns dark amber in color, 15 to 20 minutes, stirring occasionally. (If using a thermometer, temperature should read about 360°F.)
- Meanwhile, in small bowl, mix salt, cumin, coriander, ground red pepper, and remaining 1 tablespoon sugar. Lightly grease large cookie sheet.
- Remove saucepan from heat. Stir spice mixture into hot sugar syrup. Add almonds, and stir until evenly coated. Immediately pour mixture onto cookie sheet. With 2 forks, spread almond mixture to form a single layer.
- Cool brittle completely on cookie sheet on wire rack. With hands, break brittle into small pieces. Store in tightly covered jar or tin for up to a month.
Nutrition Facts : Calories 170.2, Fat 9.2, SaturatedFat 0.7, Sodium 93.6, Carbohydrate 20.2, Fiber 2.2, Sugar 17.4, Protein 3.9
SWEET & SPICY PISTACHIO BRITTLE
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
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.
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