Best Sweet And Smoky Brittle Recipes
SWEET & SMOKY BRITTLE
Make and share this Sweet & Smoky Brittle recipe from Food.com.
Provided by MizEmerilLagasse
Categories Nuts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Line a rimmed baking sheet with parchment.
- Lightly brush with oil or coat with cooking spray.
- Cook sugar, water, and 1/2 teaspoon salt in a heavy medium saucepan over high heat, stirring, until sugar just dissolves. Continue to cook, without stirring, until golden, about 4 minutes.
- Cook about 1 minute more, swirling the pan, until syrup is light amber.
- Carefully stir in adobo sauce (hot syrup will spatter), and cook 30 seconds.
- Remove pan from heat.
- Add pepitas, peanuts, and cayenne, stirring to coat.
- Immediately pour onto baking sheet.
- Sprinkle with remaining salt.
- Let cool completely, and break into pieces.
Nutrition Facts : Calories 577.2, Fat 33.4, SaturatedFat 5.2, Sodium 588.7, Carbohydrate 62.1, Fiber 5, Sugar 50.4, Protein 15.7
SMOKY WALNUT BRITTLE
The traditional peanut brittle gets an update by using walnuts that are toasted, plus an addition of smokehouse rub found at Winco® (1745 is the bin number). Instead of using traditional corn syrup, I swapped to Lyle's® golden syrup; I believe it gave a deeper, richer taste. I absolutely recommend using a nonstick saucepan and a silicone spatula, because this mixture is rather sticky
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Pour walnuts into a skillet over medium heat. Cook, stirring frequently, until lightly toasted, about 3 minutes. Remove from heat and allow to cool.
- Line a rimmed half-sheet pan with aluminum foil and spray with nonstick cooking spray.
- Combine sugar, water, and golden syrup in a nonstick saucepan over medium heat. Do not stir. Clip a candy thermometer to the side of the pan, and wait for the mixture to reach 275 degrees F (135 degrees C), about 5 minutes.
- Once sugar mixture reaches 275 degrees F (135 degrees C), add toasted walnuts. Stir using a silicone spatula until mixture reaches 300 degrees F (150 degrees C), about 5 minutes more. Stir in butter, baking soda, smokehouse rub, and walnut extract.
- Remove saucepan from heat and carefully pour mixture onto the prepared baking sheet. Allow to cool before breaking into smaller pieces, about 30 minutes.
Nutrition Facts : Calories 352 calories, Carbohydrate 57.2 g, Cholesterol 5.1 mg, Fat 14.7 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 394.3 mg, Sugar 41.1 g
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.
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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