Puffed Rice Brittle

Puffed Rice Brittle Image by: Puffed Rice Brittle Author: Canadian Living

Gluten-Free   Nut-Free
Be sure to use puffed rice instead of crisped rice. The contrasting texture of crisp brittle and chewy rice makes a surprising and unique candy.

  • Portion size 35 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 2 cups granulated sugar
  • 1/2 cup corn syrup
  • 1/2 cup water
  • 2 tablespoons butter
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 2 cups puffed rice cereal

Method

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, until candy thermometer reaches 234°F (112°C), or soft-ball stage when 1 tsp (5 mL) hot syrup dropped in cold water forms soft ball that flattens when removed from water, 10 to 15 minutes.

Stir in butter and salt; boil until candy thermometer reaches 300°F (149°C), about 10 minutes. Remove from heat; stir in vanilla and baking soda. Stir in puffed rice cereal.

Immediately pour onto greased baking sheet, spreading with greased spatula. Let cool. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week.)

Nutritional facts Per piece: about

  • Sodium 28 mg
  • Protein trace
  • Calories 66.0
  • Total fat 1 g
  • Potassium 2 mg
  • Cholesterol 2 mg
  • Saturated fat trace
  • Total carbohydrate 16 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Puffed Rice Brittle

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