Rainforest Brittle
307 people added this to their Recipe Box
This recipe makes 1 lb servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 113 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 2 mg |
| sodium | 63 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 1 |
| folate | 1 |
A trio of nuts packs this brittle full of flavour. If you would like to have some traditional peanut brittle, just substitute 2 cups (500 mL) skinned roasted unsalted peanuts for the nuts.
Ingredients
- 2 cups granulated sugar
- 1/2 cup corn syrup
- 1/2 cup water
- 2 tbsp butter
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tsp baking soda
- 2/3 cup each Brazil nuts, cashew and macadamia nuts, halved or coarsely chopped
Preparation
In large heavy saucepan, stir together sugar, corn syrup and water. Bring to boil over medium heat; cook, without stirring but brushing down side of pan with pastry brush dipped in cold water, for about 10 minutes or until candy thermometer reaches 234°F (112°C), or soft-ball stage when 1 tsp (5 mL) hot syrup dropped into cold water forms soft, pliable ball.
Stir in butter and salt ; cook for about 10 minutes or until 300°F (149°C), or hard-crack stage when 1 tsp (5 mL) hot syrup dropped into cold water forms hard brittle threads. Remove from heat. Stir in vanilla. Stir in baking soda. Stir in Brazil, cashew and macadamia nuts.
Immediately pour onto greased baking sheet. Using greased spatula, spread thinly over pan. Let brittle cool. Break into pieces.
Stir in butter and salt ; cook for about 10 minutes or until 300°F (149°C), or hard-crack stage when 1 tsp (5 mL) hot syrup dropped into cold water forms hard brittle threads. Remove from heat. Stir in vanilla. Stir in baking soda. Stir in Brazil, cashew and macadamia nuts.
Immediately pour onto greased baking sheet. Using greased spatula, spread thinly over pan. Let brittle cool. Break into pieces.
Source : Holiday Best: 2008 - on newsstands now!
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