Best Butter Rum Brittle Recipes

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FROSTED BUTTER RUM BRICKLE BITES



Frosted Butter Rum Brickle Bites image

The rum, real butter and toffee bits made these cookies my husband's new favorite. If you'd like them less sweet, skip the frosting and sprinkle the cookies with confectioners' sugar while still warm. -Cindy Nerat, Menominee, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4 dozen.

Number Of Ingredients 11

1 cup butter, softened
3/4 cup confectioners' sugar
2 teaspoons rum extract
1/2 teaspoon salt
2 cups all-purpose flour
1 package (8 ounces) brickle toffee bits
ICING:
1/3 cup butter, cubed
2 cups confectioners' sugar
1/2 teaspoon rum extract
2 to 3 tablespoons 2% milk

Steps:

  • Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 89mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

SPICED RUM BRITTLE



Spiced Rum Brittle image

Spicy and sweet this brittle that I found on line at Taste of Home has it all and to make it even better - easy made in the microwave. Cook time is cooling. Guessed at amount

Provided by Bonnie G 2

Categories     Christmas

Time 55m

Yield 1 pound, 8 serving(s)

Number Of Ingredients 12

1 cup sugar
1/2 cup light corn syrup
1/2 cup chopped cashews
1/2 cup chopped pecans
1 teaspoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon rum extract
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 259.8, Fat 9.4, SaturatedFat 1.5, Cholesterol 1.3, Sodium 266.2, Carbohydrate 45.4, Fiber 1, Sugar 31.4, Protein 2

SPICY RUM NUT BRITTLE



Spicy Rum Nut Brittle image

My family LOVES this! It has just a hint of lingering spice that so compliments the brittle.

Provided by Stephanie Morris

Categories     Nuts

Time 25m

Number Of Ingredients 11

2 c sugar
1 c corn syrup, light
2 c mixed nuts (brazil nuts removed)
2 tsp butter
1 tsp cinnamon
1/2 tsp cayenne pepper
1/4 tsp salt
1 pinch ground nutmeg (i use a generous pinch)
2 tsp baking soda
1 tsp rum extract
1 tsp vanilla extract

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...

BUTTERED RUM BRITTLE RECIPE BY TASTY



Buttered Rum Brittle Recipe by Tasty image

The rich flavors of butter and rum in a sweet, crunchy treat. And it takes less than 30 minutes to make! Serve it your next holiday party or give it away as a gift, if you can keep yourself from eating the whole batch.

Provided by Betsy Carter

Categories     Desserts

Time 17m

Yield 8 servings

Number Of Ingredients 9

1 cup granulated sugar
½ cup light corn syrup
1 tablespoon unsalted butter
½ teaspoon ground cinnamon
⅛ teaspoon cayenne
¼ teaspoon kosher salt
1 cup pecan, chopped
2 teaspoons rum extract
1 teaspoon baking soda

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!

Nutrition Facts : Calories 102 calories, Carbohydrate 23 grams, Fat 1 gram, Fiber 2 grams, Protein 0 grams, Sugar 24 grams

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