Nut Brittle
2 cups granulated sugar1 cup light corn syrup2 tablespoons butter1/4 teaspoon salt1/4 cup water1 1/2 cups pecans, unsalted roasted pumpkin seeds, pi?ons or salted roasted peanuts*1/2 teaspoon baking soda
Butter a 20-inch length of heavy aluminum foil.
Combine sugar, corn syrup, butter, salt and water in a large non-reactive pot. Bring to a boil. Whisk to [...]
Macadamia Brittle
2 (7 ounce) jars macadamia nuts2 cups granulated sugar1/2 cup light corn syrup2 tablespoons butter1/2 teaspoon baking soda
Butter a large baking sheet; set aside. Cut nuts in half; set aside.
In a 10-inch nonstick skillet, combine sugar with 1/2 cup water and cornsyrup. Cook over medium-high heat, stirring occasionally, until golden brown.
Stir in nuts; cook, [...]
Chocolate Brittle
2 cups butter2 cups granulated sugar1/4 cup plus 2 tablespoons water12 (1.05 ounce) milk chocolate candy bars3 cups chopped pecans
Combine butter, sugar and water in a Dutch oven; cook over low heat until candy thermometer registers 300 degrees F.
Remove from heat and immediately pour into 2 buttered 12-inch pizza pans.
Melt chocolate in top of [...]
Tollhouse Cookie Brittle
1 cup butter1 1/2 teaspoons vanilla extract1 teaspoon salt1 cup granulated sugar2 cups sifted all-purpose flour1 cup semisweet chocolate chips1/2 cup nuts
Preheat oven to 375 degrees F.
Combine butter, vanilla extract and salt and gradually beat in sugar. Add flour and chocolate bits and mix well. Press into an ungreased 15 x 10 x [...]
Cashew Brickle
2 cups granulated sugar2/3 cup light corn syrup1/2 cup water3 tablespoons butter or margarine1 teaspoon vanilla extract1/2 teaspoon baking soda2 cups salted cashews
In a large saucepan, combine sugar, corn syrup and water; bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300 [...]