Best Butterscotch Brittle Recipes

BANANA BRIOCHE MONKEY BREAD WITH MOLOKO MILK STOUT BUTTERSCOTCH AND SMOKED ALMOND TOFFEE BRITTLE

Steps:

• In a small saucepan, heat milk until just warmed through. Transfer to a large bowl and add yeast; stir to combine. Let stand 1 minute until yeast is dissolved. Add 2 eggs and whisk to combine. Add 3/4 cups flour and mix until well combined. Sprinkle remaining 1 cup flour over top of mixture; cover with plastic wrap and let dough stand in a warm place until doubled in volume, about 1 hour.
• Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. Add remaining 5 eggs, granulated sugar, remaining 4 1/3 cups flour, and honey. With the mixer on low, add salt. Mix until dough forms a ball, adding more flour if necessary. Increase speed to medium and mix for about 5 minutes. Reduce speed to low and add butter; mix until fully incorporated.
• Lightly coat a large bowl with nonstick cooking spray and transfer dough to prepared bowl. Cover with plastic wrap and let stand in a warm place until doubled in volume, 1 to 2 hours. Punch dough down and cover again with plastic wrap. Transfer to refrigerator until ready to use, up to 1 week.
• In a large bowl, mix together 2 cups butterscotch and pureed bananas. Lightly coat twelve 1-cup ovenproof dishes or ramekins with melted butter; set dishes on a large rimmed baking sheet. Place one tablespoon butterscotch in the bottom of each baking dish. Sprinkle some of the toffee over the butterscotch; set aside.
• Divide dough into 12 equal pieces (about 5-ounces each). Working with 1 piece at a time, roll into a 6-inch-long rope using your hands. Cut rope into 8 equal pieces; add to bowl with butterscotch mixture and toss to coat. Transfer dough pieces to a prepared baking dish; repeat process with remaining pieces of dough. Sprinkle each baking dish filled with dough with more toffee. Cover baking dishes with plastic wrap and let stand in a warm place until spongy, about 1 hour.
• Preheat oven to 350 degrees.
• In a small bowl, mix together granulated cane sugar and cinnamon. Brush tops of dough with butterscotch mixture and sprinkle with cinnamon-sugar; top with remaining chopped toffee. Transfer to oven and bake, rotating halfway through baking, until golden and firm to the touch, about 30 minutes. Dust with confectioners' sugar and garnish with large toffee pieces. Serve immediately with remaining butterscotch, for dipping.

BUTTERSCOTCH-WHITE CHOCOLATE POPCORN BRITTLE

Steps:

• Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place the popcorn in a large bowl.
• Using a double boiler, heat the butterscotch chips until melted, whisking frequently. Whisk in the coconut oil. While warm, pour over the popcorn and stir until coated in the butterscotch mixture. Immediately turn out onto the prepared baking sheet. Press down into an even layer.
• Melt the white chocolate chips using the same method as the butterscotch chips, or microwave them until melted. Drizzle the chocolate over the popcorn with a spoon, then sprinkle the crushed peanuts all over. Let the chocolate harden, then break up the brittle before serving.

GINA'S BUTTERSCOTCH PUDDING POTS AND CASHEW BRITTLE

Steps:

• Whisk the first four ingredients together in a large bowl.
• Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the brown sugar, and cook, stirring, until the sugar has melted into the butter.
• Whisk in the half-and-half mixture, and bring to a boil. Reduce the heat, and simmer, whisking constantly, until the pudding thickens, about 4 to 5 minutes. Strain the pudding into a large measuring cup, and then divide evenly into eight 4-ounce ramekins. Let cool, then chill in the refrigerator to set for at least 2 hours.
• Serve with Gina's favorite cashew brittle (recipe follows).
• CASHEW BRITTLE
• Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
• Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
• Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
• NOTE
• A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.

BUTTERSCOTCH PRETZEL BRITTLE

Steps:

• Spread the crushed pretzels out on a baking sheet lined with (greased!!!) parchment paper. In a medium saucepan bring butter and sugar to a boil, stirring and watching constantly as soon as you notice the sugar melting. Boil for about 3 minutes. Carefully pour evenly over crushed pretzels.
• bake the toffee-covered pretzels at this point in a 400 degree oven for just under 5 minutes
• While the toffee is still really hot (DO NOT TOUCH IT like I did) sprinkle the butterscotch chips over top to let them melt onto the toffee,then break it up into pieces.

BUTTERSCOTCH BRITTLE

Steps:

• 1. Measure margarine and corn syrup into 3-quart saucepan. Cook over medium heat until margarine melts, stirring occasionally. Stir in pudding mix. Bring to full boil, stirring constantly. Continue cooking and stirring for 1 minute. Remove from heat.2. Add KELLOGG'S CORN FLAKES cereal and peanuts to cooked pudding mixture, mixing thoroughly until evenly coated. Spread in thin layer on waxed paper or buttered baking sheet. Cool. Break into small pieces. Store in tightly covered container.