brittle

This classic peanut brittle recipe is easy to make, full of buttery peanut flavor, and is great for packaging up as holiday gifts.

Peanut Brittle

(60 ml) water

(200 g) granulated sugar

(170 g) light corn syrup

salt

(146 g) unsalted dry-roasted peanuts

unsalted butter,

baking soda

vanilla extract

Have all the ingredients measured and set out...

Have all the ingredients measured and set out before you begin!

Grease a large baking sheet with butter or...

Grease a large baking sheet with butter or nonstick spray. Set aside.

In a medium-sized heavy bottom pot, stir together...

In a medium-sized heavy bottom pot, stir together the water, sugar, corn syrup, and salt. Cook over medium heat until the mixture comes to a boil. 

Boil without stirring for about 5 minutes until...

Boil without stirring for about 5 minutes until it reaches 238°F on a candy thermometer. 

Add the peanuts and cook for 2 to...

Add the peanuts and cook for 2 to 3 more minutes, stirring constantly, until it reaches 300°F on a candy thermometer. The mixture will be golden brown.

Remove from heat and immediately stir in the...

Remove from heat and immediately stir in the butter, baking soda, and vanilla. 

Immediately pour the mixture onto the prepared baking...

Immediately pour the mixture onto the prepared baking sheet. Spread it with the back of a wooden spoon until it's the desired thickness and even. 

Let cool 10 minutes or until hardened. Break...

Let cool 10 minutes or until hardened. Break into pieces, using a large spoon. 

Store in an airtight container or plastic freezer...

Store in an airtight container or plastic freezer bag. The brittle will keep for up to 2 months stored in a dark, dry place that stays fairly cool. 

https://mediavine-res.cloudinary.com/video/upload/ibvnk0h35ugdqxe9emyt.mp4

Edible sugar glass is so fun to make and play with! Need prop glass to break? Maybe you want to make an edible stained glass window? Perhaps you want to make little glass candies with those silicone molds that you have? This recipe is really easy to make. If I can do you it, you can do it.

Edible Sugar Glass

white granulated sugar (450 grams)

corn syrup (Karo syrup (300 grams))

water (125 to 250 milliliters)

cream of tartar (optional)

Prepare a sheet pan with a silicone mat or spray it lightly with cooking spray.

Add the water, sugar, corn syrup, and cream of tartar into your pot or skillet

Add the pot to the stovetop. Set the heat to medium-low and heat up the mixture. Gently stir until the sugar mixture starts to boil. After it boils you can stop stirring.

Allow the sugar syrup to reach 290 to 300 F (hard crack stage) (145 to 150 C). If you aren&#x27;t using a candy thermometer right when it starts to turn yellow it is ready to go. You can also check it by dropping a spoonful into a bowl with ice-cold water. It will harder up instantly and then you can check out brittle it is. If it breaks easy it is ready to go.

Pour the hot sugar syrup onto your prepared pan or use a spoon and spoon it into your silicone molds. You will need to work fairly quickly because it thickens and hardens up fairly quickly.

Allow it to cool for an hour or two. Then you can smash it! Have fun! :)

***Be careful when preparing the recipe the sugar gets extremely hot and will burn you. If you are a young person please have adult supervision.

https://www.youtube.com/watch?time_continue=2&v=myZGkibZhTE

Print this recipe here on my website: https://inthekitchenwithmatt.com/edible-sugar-glass

In this episode of In the Kitchen with Matt, I will show you how to make sugar glass. This easy edible glass recipe is awesome! It takes very few ingredients. You can make movie props, fun decorations, use it for Halloween, whatever you like. :) It looks like glass, it behaves like glass, it is sharp like glass, but you can eat it! If I can do it, you can do it. Let's get started! :) 

Buy my new mini-cookbook "All Things Chocolate" here on Etsy: https://etsy.me/30kADNb
Or buy the Kindle version here on Amazon: https://amzn.to/31U2DYB

Don't forget to subscribe to my channel, click that notification bell and check out my other videos! 

If you have any questions, comments, or requests leave them down below and I will get back to you as soon as I can.

Check out my dance video here: https://youtu.be/9bXM4FRd6y0

Find me on other social media platforms here:
Other Youtube Channel: https://www.youtube.com/matttaylorvariety
Facebook: https://www.facebook.com/inthekitchenwithmatt/
Twitter: https://twitter.com/KitchenWithMatt
Instagram: https://www.instagram.com/inthekitchenwithmatt/
Steemit: https://steemit.com/@mrchef111
Instructables: https://www.instructables.com/member/In%20The%20Kitchen%20With%20Matt/

Check out my dating book here (Food and dating go hand in hand): http://amzn.to/2DwfseZ

You can print this recipe and others here on my website: https://inthekitchenwithmatt.com

Ingredients:
2 cups white granulated sugar (450g)
1 cup of corn syrup (Karo syrup) (300g)
1/2 to 1 cup water (125 to 250ml)
pinch of cream of tartar (optional)

Tools:
Bowl
Pot or deep skillet
wooden or silicone spoon
sheet pan
kitchen spray or a silicone mat

Video Production Gear I use:
Canon 70D - https://amzn.to/2Gv0Pu5
Canon 50mm 1.4 lens - https://amzn.to/2Gugvxr
Canon 28mm 1.8 lens - https://amzn.to/2KCm9A2
Rode Video Mic Pro - https://amzn.to/2IuYTmR
Amazon Basics Mic Stand - https://amzn.to/2Lb2B70
Juiced Link Audio Mixer
Adobe Premiere and After Effects
OBS Studio

Check out my new Amazon Store here: https://www.amazon.com/shop/inthekitchenwithmatt

Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.

How to Make Sugar Glass | Easy Edible Glass Recipe

This easy Keto Peanut Brittle is our take on the classic candy found at fetes, fairs and markets. Our version is sugar-free, yet still crunchy and delicious!

Keto Peanut Brittle - Sugar Free Candy

Roasted & Salted Peanuts

Butter

Swerve

Vanilla Essence

Line a cookie sheet with parchment paper and evenly spread out the peanuts.

Place the butter, swerve and vanilla essence in a small saucepan over medium-high heat.

Cook the mixture to caramel stage, it should be a deep brown color. Note that under cooking the caramel will leave your brittle grainy.

Pour the caramel over the peanuts and leave to cool completely, around 30-50 minutes.

Break the cooled brittle into pieces and serve.

Give it as an edible gift this holiday season, or simply keep it all for yourself. Either way, it's all good!

This recipe is an edited extract from Sweet by Yotam Ottolenghi and Helen Goh (published by Penguin, RRP $55). On sale now.

Saffron and pistachio brittle

(150 grams) flaked almonds

saffron

brown sugar

unsalted butter, chopped

tsp bicarbonate of soda, sifted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

A surprising topping for desserts - makes them that little bit extra special. Also delicious dipped in chocolate

Salted almond brittle

almond

golden caster sugar

butter

Lightly butter a lipped baking tray and spread the almonds over it in a thin, even layer. Put the sugar, butter, salt and 4 tbsp water into a smooth-bottomed frying pan and heat gently, stirring, until the sugar dissolves. Increase the heat and boil for about 5 mins, or until it starts to turn light golden brown. Stir every now and again as some patches will start to caramelise faster than others. Carefully tip the caramel over the nuts and leave to cool completely.

Once cold, shatter the caramel. An easy way to get clean sharp pieces is to put the point of a sharp knife vertically onto the caramel and bash the handle with a rolling pin, like a hammer and chisel. Serve on top of the Chocolate amaretti puddings. Keep for up to 2 days in an airtight container, interleaved with non-stick paper, in a cool, dry place (not the fridge).

This ginger and pecan brittle with chocolate drizzle is simple to make and is a perfect edible Christmas gift or at any time of year. Try this quick and easy brittle recipe!

Ginger Pecan Brittle with Chocolate Drizzle

(200 grams) sugar

(170 grams) light corn syrup (golden syrup)

(60 milliliters) water

sea salt

(120 grams) pecans, roughly chopped

tbsp chopped candied ginger (crystallised ginger)

tbsp unsalted butter (room temperature (or dairy free butter to make it vegan))

tsp baking soda ((bicarb of soda))

chocolate

Line a large baking tray that has sides with baking parchment paper and prepare and measure all ingredients before starting.

In a large heavy-bottomed high sided saucepan, bring the sugar, syrup, water and sea salt to the boil, stirring until the sugar has dissolved. Stir in the chopped pecans.

Continue stirring and use the Thermapen digital food thermometer to check the temperature until it reaches 150C/300F.

Working quickly, remove the pan from the heat and carefully stir in the butter, crystallised ginger and soda. Immediately pour the mixture into the prepared tray and spread it out with a spoon.

Allow to cool, then cut into pieces.

Meanwhile, melt the chocolate in a bowl over a pan of simmering water. Drizzle the melted chocolate over the brittle and allow to set.

The ginger pecan brittle can be stored in an airtight container for up to two weeks. Perfect for a Christmas gift!

https://embed.mediavine.com/videos/wpn76iidvza7kjyohxug

This ginger and pecan brittle with chocolate drizzle is simple to make and is a perfect edible Christmas gift or at any time of year. It's a simple candy recipe that's full of flavour.

Ginger Pecan Brittle Recipe

7-ingredient Quinoa Brittle naturally sweetened with maple syrup and coconut sugar, and it&#039;s butter-free! Crispy, crunchy, nutritious — a healthier dessert or snack!

Quinoa Brittle

quinoa quinoa

pecans, chopped

gluten-free rolled oats

Tbsp chia seeds

Tbsp coconut sugar

sea salt ((optional))

Tbsp coconut oil

maple syrup

Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges (to prevent spill over).

Add quinoa, pecans, oats, chia seeds, coconut sugar, and salt (optional) to a mixing bowl - stir to combine.

To a small saucepan, add coconut oil and maple syrup. Warm over medium-low heat for 2-3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.

Pour over the dry ingredients and stir to thoroughly combine and coat. Arrange on parchment-lined baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up (see photo).

Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully as to not burn. You'll know it's done when uniformly deep golden brown in color and very fragrant. The edges may appear to be getting too brown, but they’re just getting crisp and caramelized, so don’t be afraid of that!

Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.

Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer for up to 1 month. This makes an excellent holiday dessert or gift!

Easy to make ice cream, no machine required! Sweet, smooth vanilla ice cream base with little macadamia brittle pieces is a dream in the summer.

No-churn Ice Cream with Macadamia Nut Brittle

heavy cream

400 g sweetened condensed milk

vanilla exctract

vodka

sugar

120 g glucose (or light corn syrup)

water

tsp salt (use 1/4 if you like more salted brittle)

macadamia nuts

g butter

tsp bicarbonate soda

Prepare a baking sheet and line it with parchment paper or lighly butter it.

Prepare the baking soda, vanilla and butter so you are ready when it&#039;s the time to use them.

In a medium sized saucepan over medium high heat, bring the water, glucose, sugar, salt, and macadamia to a boil, stirring constantly with a wooden spoon or heatproof spatula. The macadamia will roast in the process.

Cover with a lid for a minute to dissolve any sugar crystals.

Remove the lid and cook, stirring occasionally, until it reaches 147 °C (296 degrees F). You have to use a thermometer here, making sure it doesn&#039;t touch the bottom of the pan.

Remove from the heat, add in the prepared vanilla, butter and baking soda and stir for a few seconds, until everything is well combined. The mixture will puff up.

Then immediately pour the brittle onto the prepared pan. Strech it with two forks, gently pulling in opposite directions making sure the macadamia nuts are not over each other.

Only start making the ice cream when the brittle is cooled completely, about 1 hour.

Macadamia Nut Brittle

When the brittle is cooled completely, crush or chop it into small pieces. The smaller they are the easier is to eat the ice cream but don&#039;t turn them into dust.

Prepare an ice cream container or a loaf tin 30x10 cm (12x4 inches).

Start making the ice cream by whipping the cream to soft peaks (the cream holds its shape but lightly) in one bowl and mixing the condensed milk with vanilla extract and alcohol in another bowl.

Stir 1/3 of the cream into the condensed milk and then gently fold in the remaining cream and crushed brittle pieces. You can leave some brittle to sprinkle over the top of the ice cream.

Pour the ice cream into the prepared container, sprinkle over the remaining brittle and cover with a cling film to protect it from freezer odors and crystalization. Also cover with a lid, if you have it.

Place the ice cream into the freezer for at least 8 hours or overnight.

Leave the ice cream outside for two minutes before scooping for easier scooping. Enjoy!

Macadamia Nut Brittle Ice cream

Coconut Thins! If you like crisp, caramel, coconut and sweet then these little treats are for you! They&#x27;re absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients

Coconut Thins

Brown sugar

Tablespoons golden or corn syrup

6 1/2 Tablespoons plain flour, AP

lemon juice

Tablespoons Shredded Coconut

Preheat the oven to 180C / 350F /...

Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.

Add butter, sugar and syrup into a small,...

Add butter, sugar and syrup into a small, heavy-based pan.

Heat gently until the butter has melted and...

Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over a low heat. Don’t let the mixture boil as it may crystalise.

Leave the mixture to cool slightly, about 2-3...

Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.

Drop four teaspoonfuls of the mixture onto each...

Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.

Bake in the pre-heated oven for about 10-15...

Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies. Leave them on the baking tray until they firm up and then transfer to a cooling rack.

When they are completely cool, they will be...

When they are completely cool, they will be brittle and can break easily, so be gentle with them! Store in an air tight container of decorate the tops to your liking if you wish to.

https://mediavine-res.cloudinary.com/video/upload/o7l9nyo5rmcf65wd05rx.mp4

Coconut Thins! If you like crisp, caramel,coconut and sweet then these little treats are for you! They're absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients

Microwave Peanut Brittle

corn syrup

peanuts

unsalted butter

Line a large baking sheet with aluminum foil and spray it with nonstick cooking spray. Set aside.

In large microwave safe glass bowl, stir together the sugar and corn syrup.

Microwave the mixture for 4 minutes. The sugar will boil. Carefully add the peanuts and butter and use a heatproof utensil to stir to combine.

Return the bowl to the microwave and cook for an additional 3 to 5 minutes - or until caramel colored. The mixture will need to reach between 300 and 310°F - the hard crack stage.

Remove from the microwave and add the vanilla and baking soda and stir quickly to combine. The mixture will foam up. Stir just enough to get all the baking soda combined, but don&#39;t over stir. The bubbles/foam is what give the brittle the lighter honeycomb texture and stirring too much will work all those out of the mixture.

Quickly and carefully pour the mixture onto the prepared pan. Use a silicone spatula sprayed with nonstick cooking spray to spread the brittle evenly. Allow to cool completely before breaking into pieces. Store in an airtight container.

Homemade peanut brittle is the best, and I love how easy this classic recipe is. It's so impressive, people will think you're a professional candy maker when they taste this buttery confection. Place in decorative tins or cellophane bags and you have a lovely hostess gift.

Best of Show Dixie Peanut Brittle!

cup(s) sugar

cup(s) corn syrup, light

teaspoon(s) salt

cup(s) red skin raw Spanish peanuts

tablespoon(s) butter (and extra for baking sheet)

teaspoon(s) pure vanilla extract

teaspoon(s) baking soda

The Just A Pinch Test Kitchen

*These were hard to find in the northern midwest (Chicago), but I recently moved to southern IN, and they're quite popular here. Must be a southern thing!

Top 11 brittle recipes from across the web

The most viewed brittle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Peanut Brittle

Edible Sugar Glass

Keto Peanut Brittle - Sugar Free Ca...

Saffron and pistachio brittle

Salted almond brittle

Ginger Pecan Brittle with Chocolate...

Quinoa Brittle

No-churn Ice Cream with Macadamia N...

Coconut Thins

Microwave Peanut Brittle

Best of Show Dixie Peanut Brittle!

Top 11 brittle recipes from across the web

The most viewed brittle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Brittle

Edible Sugar Glass

Keto Peanut Brittle - Sugar Free Ca...

Saffron and pistachio brittle

Salted almond brittle

Ginger Pecan Brittle with Chocolate...

Quinoa Brittle

No-churn Ice Cream with Macadamia N...

Coconut Thins

Microwave Peanut Brittle

Best of Show Dixie Peanut Brittle!

The most viewed brittle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine