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Post by marlaoh on Nov 18, 2002 10:17:24 GMT -6
Nut Brittle see the pictures at www.pastrywiz.com/dailyrecipes/recipes/536.htmA classic, crunchy favorite for the whole family to enjoy. A perfectly delicious gift for family and friends. 1 cup Sugar 1/3 cup Light Corn Syrup 1/2 cup Water 1 cup Peanuts (can substitute any nuts) 2 Tbsp Butter 1 Tsp Vanilla 1/2 tsp Salt 1 tsp Baking Soda Line a sheet pan with parchment paper and spray lightly for easy release, set aside. Put water, sugar, and corn syrup in a pot and heat over medium heat till sugar dissolves, do not stir. Increase heat to high, and bring to a boil. Boil till the mixture comes to 260F on a candy thermometer. If you do not have a candy thermometer boil till it just starts to turn color. Reduce heat to medium, and add the nuts and butter to the mixture and stirring constantly, cooking them until the thermometer reaches 295F. Remove from heat and add the vanilla, salt, and baking soda, stirring constantly until well incorporated. The mixture will foam up a little bit. Immediately pour the mixture on the sprayed parchment paper and spread into a thin layer. Let cool completely until cold and hard. When the brittle is completely cooled and hard, break into small pieces and store in air tight containers at room temperature. The brittle will hold for one month. For gift giving put several pieces in a small plastic bag and tie with a ribbon. Store in an air tight container and give as a gift within the month.
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Post by carnation037 on Nov 24, 2002 23:44:20 GMT -6
Pecan Brittle
4 c. pecan pieces 1/4 c. whipping cream 1/4 c. light corn syrup 1/4 c. water 1 c. sugar 1/2 c. butter 1/3 tsp. salt 1/2 tsp. baking soda 1/2 tsp. vanilla
Preheat oven to 200. Butter a 15x10" pan and set aside. Place the pecans in a 9x13" baking pan. Keep warm in oven while candy is cooking. In a heavy 2 quart saucepan combine cream, corn syrup, water and sugar. Heat over a medium high heat, stirring constantly until mixture comes to a boil. Continue cooking until hard crack stage is reached (300 degrees). Stir in butter and continue cooking syrup to 285 degrees or soft crack stage. Remove from heat, stir in salt, baking soda and vanilla. Add warm pecans and stir until nuts are well coated. Pour onto buttered baking sheet. Using 2 forks and working quickly, separate brittle into fairly large pieces. Allow to cool completely. Makes 30 pieces.
Notes: Candy improves with a few days aging. Keep in airtight container. If sugar crystals form on the sides of the saucepan wash down the sides of the pan with a wet pastry brush.
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