GRANDMA MYRNA'S HONEY-WALNUT BRITTLE
After several failed attempts at making homemade brittle, I finally got some sense and called my Grandma Myrna! She gave me this recipe for brittle made in the microwave, and I had instant success! The best tips she gave were to 'work quickly, have everything pre-measured out, and for goodness' sake, don't burn yourself!'
Provided by Kim
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Grease a large baking sheet with butter.
- Mix sugar and honey together in a large microwave-safe glass bowl; mixture will be very thick. Place in the microwave and cook on high for 1 minute. Stir, and cook 1 minute more. Stir mixture again, and cook until mixture boils and sugar is dissolved, an additional 30 seconds to 2 minutes.
- Stir walnuts into the bowl with the sugar mixture. Heat in the microwave another 3 to 4 minutes. Stir in butter, salt, cinnamon, and vanilla extract. Microwave until mixture is caramel in color, an additional 1 to 2 minutes.
- Carefully remove bowl from microwave, and quickly stir in baking soda until incorporated. Immediately pour mixture onto the buttered cookie sheet. Allow to cool until brittle is set, about 15 minutes. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 22.3 g, Cholesterol 1.9 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 132.4 mg, Sugar 21.4 g
BUTTERY BLACK WALNUT BRITTLE CANDY
Here in the Ozarks, black walnuts are very plentiful and are often called "Black Gold." We usually start harvesting the nuts from the trees on our property in the beginning of October so I can use them to make this Christmas candy.-Anne Medlin, Bolivar, Missouri
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/4 pounds.
Number Of Ingredients 6
Steps:
- In a saucepan, cook sugar, corn syrup and water until sugar dissolves and mixture comes to a boil. Add butter; cook until mixture reaches 280° on a candy thermometer. Stir in walnuts; cook until 300° (hard crack stage). Remove from the heat and stir in baking soda., Spread immediately into a greased 15x10x1-in. pan. When cool, break into pieces.
Nutrition Facts : Calories 280 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 176mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON WALNUT BRITTLE
Seasoned with cinnamon, this spicy brittle is a great gift or family snack to munch while watching Christmas movies. Best of all, it goes together quick as a wink in the microwave.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 pound.
Number Of Ingredients 7
Steps:
- Butter a baking sheet; set aside. In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Cook, uncovered, on high 2-1/2 minutes longer. Stir in the walnuts, butter and cinnamon. , Microwave, uncovered, on high for 2 minutes longer or until mixture turns a light amber color (mixture will be very hot). , Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto prepared pan; spread with a metal spatula. Cool; break into pieces.
Nutrition Facts : Calories 57 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
STRAWBERRY-RHUBARB JAM WITH FROZEN YOGURT PARFAIT AND HOMEMADE WALNUT BRITTLE
Provided by Nancy Fuller
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the frozen yogurt: Strain the yogurt through a fine-meshed strainer for 2 hours. Put the strained yogurt, the sugar, cinnamon and vanilla extract in a blender and blend until the ingredients are incorporated, about 2 minutes.
- Transfer the yogurt mixture to an 8-inch square baking dish and freeze until firm, about 1 hour.
- Meanwhile, make the homemade walnut brittle: Line a baking sheet with a silicone baking mat and grease it liberally with 2 tablespoons of butter.
- Bring the sugar and corn syrup to a boil in a large saucepan over medium heat, stirring constantly. Attach a candy thermometer to the side of the saucepan and cook until the mixture reaches 240 degrees F, about 6 minutes. Stir in the walnuts and cook until the mixture becomes golden-brown and reaches 300 degrees F, about 5 more minutes.
- Remove the saucepan from heat, and stir in 1 stick butter, the vanilla extract, baking soda and salt¿the mixture will come to a vigorous bubble, then it will settle. Stir until the butter is fully melted and pour onto the silicone baking mat. Let the brittle cool completely, about 30 minutes. Break apart before serving.
- To assemble the parfaits: Add a large spoonful of jam to each parfait glass, then a scoop of Frozen Yogurt, and top with a few pieces of Homemade Walnut Brittle.
MICROWAVE WALNUT BRITTLE
Looking for a snappy standout? This brittle is simple to make in the microwave. Plus, it'll bring on the compliments quickly.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/4 pounds.
Number Of Ingredients 7
Steps:
- In a covered 1-1/2-qt. microwave-safe glass dish, microwave the walnuts, sugar, corn syrup and salt on high for 2-1/2 minutes. Stir; cook 2-1/2 minutes longer. Stir in butter and vanilla. Cover and microwave on high for 1-1/4 minutes. Add baking soda; stir quickly until lightly foamy. Immediately pour onto a lightly buttered baking sheet; spread until very thin. When cool, break into small pieces. Store in an airtight container at room temperature.
Nutrition Facts :
ZUCCHINI OLIVE OIL CAKE WITH MANDARIN ORANGE GLAZE AND WALNUT OLIVE BRITTLE
Steps:
- Preheat the oven to 350 degrees F. Grease a Bundt cake pan using cooking spray, and then dust with flour to coat it completely, tapping out any excess flour.
- Sift the flour, baking powder, salt, baking soda, cinnamon, ginger and nutmeg into a medium bowl and set aside.
- In an electric mixer fitted with a paddle attachment, beat the eggs, sugar and olive oil on medium speed until light and fluffy, 3 to 4 minutes. Then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula, and then mix for 30 seconds. Turn the mixer to low and beat in the zucchini and walnuts until they are completely incorporated.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 40 to 45 minutes. The cake is done when a tester inserted in the center comes out clean and the cake has begun to pull away from the sides of the pan.
- Serve with the Mandarin Orange Glaze and Walnut Olive Brittle.
- In a small saucepan over medium-high heat, add the sugar and 4 tablespoons water. When the water has evaporated, the sugar will begin to caramelize. When it reaches a medium golden brown, add the mandarin orange juice. Next, whisk in the butter and heavy cream. To finish the sauce, add the mandarin orange segments.
- Line a baking sheet with a nonstick baking mat or with an oiled sheet of foil.
- Heat the sugar and 1/4 cup water in a deep, heavy saucepan over low heat. Stir slowly with a fork until melted and pale golden in color. Gently swirl the pan and stir in the walnuts and black olives. Then immediately pour the caramel onto the prepared baking sheet, tilting the sheet to spread the caramel as thin as possible. Cool the brittle completely at room temperature. Break into small pieces with a spoon.
WALNUT BRITTLE
Categories Candy Nut Dessert Christmas Quick & Easy Winter Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 cups (1/2 cup chopped plus shards)
Number Of Ingredients 5
Steps:
- Shake nuts in a sieve to remove nut powder (this will make for a clearer brittle.)
- Line a baking sheet with nonstick pad or with an oiled sheet of foil.
- Heat sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, gently swirling pan, until golden. Stir in walnuts, then immediately pour caramel onto baking sheet, tilting sheet to spread caramel as thin as possible. Cool brittle completely at room temperature.
- Coarsely chop enough brittle to measure 1/2 cup, then break remainder into shards for decorating cake.
WALNUT BRITTLE
Make and share this Walnut Brittle recipe from Food.com.
Provided by Barb G.
Categories Candy
Time 37m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar and corn syrup in a microwave-safe dish.
- Microwave mixture for three (3) minutes.
- Stir again and place in the microwave for an additional four (4) minutes.
- Stir in walnuts, salt, vanilla and butter.
- Mix with Electric Mixer until mixture is well blended and Fluffy.
- Grease a cookie sheet with butter.
- Spread mixture on cookie sheet in any desired thickness.
- After candy cools SLIGHTLY stretch the brittle to your desired thickness.
- Cool at least one hour.
- When cooled break into pieces and store in covered (tight) container.
BLACK WALNUT MICROWAVE NUT BRITTLE
This recipe is made in the microwave in 10 minutes, but I chose to use the all time SOUTHERN FAVORITE Black Walnuts because I didn't have enough Peanuts. You may use other nuts of choice. I also used Vanilla Bean Paste instead of Vanilla Extract. This brittle will be darker in color because of the Black Walnuts, but the taste...
Provided by Rose Mary Mogan
Categories Other Snacks
Time 25m
Number Of Ingredients 6
Steps:
- 1. These are most of the main ingredients for this recipe. This recipe requires working quickly to prevent the candy from hardening.
- 2. Butter liberally a shallow baking pan, and set aside till needed. Measure out walnuts or other nuts of choice, & set aside so they can be added quickly when needed.
- 3. Spray measuring cup with non stick cooking spray before measuring out corn syrup. It helps to release the syrup more easily. Mix the sugar and corn syrup in a 2 quart microwaveable bowl or dish, and stir to blend before placing in microwave, to cook for 4 minutes
- 4. Then remove from microwave, add nuts, and stir quickly and return to microwave, and cook for an additional 4 minutes.
- 5. Next add in the butter and vanilla Bean paste or extract, stir, and return to microwave for an additional 2 minutes.
- 6. Then remove from microwave and add the baking soda, stir quickly as mixture is bubbling. I prefer using a wooden spoon when I make this.
- 7. Pour candy brittle onto prepared sheet pan, and allow to harden and cool. When cool enough to handle, break into small bite size pieces. I do not recommend doubling recipe. It is best to make one batch at a time.
- 8. Note: BLACK WALNUT BRITTLE WILL BE A LOT DARKER IN COLOR THAN REGULAR PEANUT BRITTLE. One of these is Black Walnut and the other is mostly Peanut Brittle with about a quarter cup walnuts added because I didn't have any more peanuts.
SMOKY WALNUT BRITTLE
The traditional peanut brittle gets an update by using walnuts that are toasted, plus an addition of smokehouse rub found at Winco® (1745 is the bin number). Instead of using traditional corn syrup, I swapped to Lyle's® golden syrup; I believe it gave a deeper, richer taste. I absolutely recommend using a nonstick saucepan and a silicone spatula, because this mixture is rather sticky
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Pour walnuts into a skillet over medium heat. Cook, stirring frequently, until lightly toasted, about 3 minutes. Remove from heat and allow to cool.
- Line a rimmed half-sheet pan with aluminum foil and spray with nonstick cooking spray.
- Combine sugar, water, and golden syrup in a nonstick saucepan over medium heat. Do not stir. Clip a candy thermometer to the side of the pan, and wait for the mixture to reach 275 degrees F (135 degrees C), about 5 minutes.
- Once sugar mixture reaches 275 degrees F (135 degrees C), add toasted walnuts. Stir using a silicone spatula until mixture reaches 300 degrees F (150 degrees C), about 5 minutes more. Stir in butter, baking soda, smokehouse rub, and walnut extract.
- Remove saucepan from heat and carefully pour mixture onto the prepared baking sheet. Allow to cool before breaking into smaller pieces, about 30 minutes.
Nutrition Facts : Calories 352 calories, Carbohydrate 57.2 g, Cholesterol 5.1 mg, Fat 14.7 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 394.3 mg, Sugar 41.1 g
ESPRESSO AND WALNUT BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
- Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.
CINNAMON WALNUT BRITTLE
Made this at christmas and it didn't last i had to make 4 times lol enjoy!!
Provided by stephanie jennings
Categories Candies
Number Of Ingredients 7
Steps:
- 1. Butter a baking sheet; set aside. In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Cook, uncovered, on high 2-1/2 minutes longer. Stir in the walnuts, butter and cinnamon
- 2. Microwave, uncovered, on high for 2 minutes longer or until mixture turns a light amber color (mixture will be very hot).
- 3. Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto prepared pan; spread with a metal spatula. Cool; break into pieces
WALNUT CANDY BRITTLE
This is an awesome treat and makes great gifts for the holidays. To cut costs just use peanuts for peanut brittle. Just remember to use your thermometer! Calories: 125 fat 5 protein 1 carb 20
Provided by deinemuse
Categories Candy
Time 50m
Yield 20-30 serving(s)
Number Of Ingredients 7
Steps:
- Line a pan with parchment paper and coat lighty with cooking spray.
- Combine sugar, corn syrup, water and butter into sauce pan.
- Cook over medium heat, stirring until sugar dissolves. Cook for 20-40 minutes until candy thermometer reaches 275.
- Stir in walnuts and cook for 2 minutes, stirring often, till thermometer reaches 295.
- Remove from heat and stir in baking soda and vanilla. Color should be a light amber and frothy.
- Quickly pour mixture onto prepared pan and spread to desired thickness.
- Cool completely for 30-60 minutes and then break with wooden spoon into small pieces.
Nutrition Facts : Calories 148.6, Fat 6.2, SaturatedFat 0.8, Cholesterol 0.8, Sodium 108.5, Carbohydrate 24.3, Fiber 0.6, Sugar 14.8, Protein 1.4
CHARRED CHICORY CUPS & WALNUT BRITTLE
Sweet and salty, hot and sharp, these canapés make a great light snack or casual starter. The brittle is delicious on its own, make twice as much and serve it on the side
Provided by Miriam Nice
Categories Canapes, Starter
Time 55m
Number Of Ingredients 11
Steps:
- Start by making the brittle. Brush the oil over a baking tray, then tip the sugar into a frying pan. Put the pan over a medium-high heat to melt the sugar, swirling the pan occasionally to ensure it melts evenly - but don't stir or it will crystallise. When it starts to look like golden syrup, add the walnuts, caraway seeds and fennel seeds. Stir briefly to coat the walnuts in the molten sugar, then swiftly and very carefully pour it onto the greased tray. Leave to cool for 10 mins, then chop into small pieces.
- In a bowl, beat together the cheeses with a wooden spoon until smooth. Transfer to a disposable piping bag and keep in a cool place until needed.
- Remove the outer leaves from the chicory heads. Carefully pick off the remaining leaves until you have 20-25 nice ones (keep the core to make the syrup, for the Chicory Collins cocktails, if you like).
- Put 6-8 of the chicory leaves, curved-side up, in a large, non-stick frying pan over a high heat. Let them sit for 1-2 mins or until the very edges start to char. Take them out of the pan with tongs and leave to cool on a large platter, curvedside down. Repeat until all the chicory leaves have been toasted.
- Toast the butternut squash, a small handful at a time, in the same non-stick pan. Cook for 2-3 mins or until the squash feels drier and is just starting to turn dark brown at the very edges. Transfer to a plate and repeat until all the butternut squash has been cooked.
- To assemble the canapés, snip the end off the piping bag to create a round nozzle, then pipe a small blob of the cheese mixture into each chicory cup. Add a generous pinch of the butternut squash, and top with one or two pieces of pickled walnut. Pipe another blob of the cheese mixture onto each one, and scatter over the pieces of brittle. Finally, scatter over the green chillies and serve.
Nutrition Facts : Calories 312 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
BLACK WALNUT BRITTLE RECIPE
Provided by dmarquardt
Number Of Ingredients 7
Steps:
- Spread on greased cookie sheet and cool.
SPICED WALNUT BRITTLE
Spice up a candy dish with this microwave-easy treat.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- MICROWAVE DIRECTIONS: Butter cookie sheet. In 8-cup microwave-safe measuring cup or medium microwave-safe bowl, combine sugar and corn syrup; mix well. Microwave on HIGH for 4 minutes.
- Stir; microwave on HIGH for 3 to 5 minutes or until light brown.
- Stir in walnuts, cinnamon, margarine and vanilla until well blended. Microwave on HIGH for 1 minute.
- Add baking soda; stir until light and foamy. Pour onto buttered cookie sheet. Cool 30 minutes or until hardened.
- Break brittle into pieces. Store in tightly covered container.
- MICROWAVE DIRECTIONS: Butter cookie sheet. In 8-cup microwave-safe measuring cup or medium microwave-safe bowl, combine sugar and corn syrup; mix well. Microwave on HIGH for 4 minutes.
- Stir; microwave on HIGH for 3 to 5 minutes or until light brown.
- Stir in walnuts, cinnamon, margarine and vanilla until well blended. Microwave on HIGH for 1 minute.
- Add baking soda; stir until light and foamy. Pour onto buttered cookie sheet. Cool 30 minutes or until hardened.
- Break brittle into pieces. Store in tightly covered container.
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