Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
e been making my own candy glass for years, and while
hance to add the peanut brittle.)
Butter a rimmed baking
br>This is our favorite brittle recipe.
It is also good
Combine both Chex cereals, pretzels and peanuts in large bowl. Melt the coating in microwave at 50% power, stirring every 2 minutes.
Pour melted coating over dry mix and stir until all is coated well.
Line two cookie sheets with wax paper and spread mix all over.
Chill at least 15 minutes.
Remove from pans by breaking apart like peanut brittle.
Store in Ziploc bags.
Refrigerate in humid weather.
Makes a very large amount of candy.
May want to halve the recipe.
Remove peanut brittle bag from box and put a couple of small holes in it, then wrap it in a kitchen towel and with a butcher knife handle, pound candy until it is in very small pieces, turning bag. Dump Cool Whip and candy pieces in a large bowl and mix well. Put this mixture into your pie crust and cover with plastic lid that came with the crust. Let chill at least 24 hours before serving. Serve topped with whipped cream. Yum, yum.
ater.
Syrup should form brittle threads in ice water and
cup caramel.
ALMOND BRITTLE: Heat the oven to 350
lab.
To make the brittle: Combine Splenda, corn syrup, butter
eat, stirring constantly, until a candy thermometer reaches 240\u00b0 (soft
Using 3-quart heavy pan, cook sugar, corn syrup and water to 260\u00b0, using a candy thermometer.
Add 1 tablespoon butter and peanuts, continuing to cook until temperature reaches 310\u00b0.
Remove from heat and add 1/2 teaspoon of vanilla and baking soda.
Beat vigorously, this will bubble up, Quickly pour in a buttered cookie sheet or foil.
Cool and break.
ith 3 tablespoons chopped peanut brittle, and drizzle each evenly with
Line a large jellyroll pan with heavy-duty foil.
Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.
eanwhile, to make coffee bean brittle, line a baking sheet with
of the chopped nut brittle evenly over the top. Return
ool. In the meanwhile prepare brittle and candied tangerine zest.
Melt chocolate in a double boiler.
Add chopped candy and stir.
Pour onto metal cookie sheet and flash freeze for 20 minutes.
Slice or break into brittle.
Cook
corn
syrup,
sugar
and
water until hard crackle stage.
Remove
from
fire,
add
salt and vanilla (if nuts are unsalted
add
1 1/2 teaspoons salt).
Stir ingredients and add nuts.
Stir until all nuts are coated with candy nuts.
Pour on greased cookie sheet and press thin as possible, with 2 greased spoons.
Cool
and
break into small pieces.
Store in airtight container.
Do not refrigerate.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.