Best 8 Spiced Rum Nut Brittle Recipes

SPICED RUM-NUT BRITTLE

Steps:

• Grease a 15x10x1-in. pan; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Microwave 2-1/2 minutes longer. Stir in the cashews, pecans, butter, cinnamon, cayenne, salt and nutmeg. , Microwave, uncovered, on high for 2 minutes or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and extracts until light and foamy. Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces; store in an airtight container.

BUTTERED RUM BRITTLE RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with a silicone mat.
• In a medium saucepan over medium-high heat, combine the sugar and corn syrup and bring to a boil. Cook, without stirring, for 3 minutes. Stir to dissolve the remaining sugar, then boil for another 2 minutes, stirring occasionally.
• Add the butter, cinnamon, cayenne, salt, and pecans and stir to incorporate. Let boil for another 2 minutes, stirring occasionally.
• Remove the pan from the heat and add the rum extract and baking soda, stirring to combine.
• Quickly pour the mixture onto the prepared baking sheet and let cool completely, 10-15 minutes.
• Break the brittle into pieces. Store in an airtight container at room temperature for up to one week.
• Enjoy!

SPICED ALMOND BRITTLE

Steps:

• Line a 15x10x1-in. pan with parchment. (Do not spray or grease.), In a large heavy saucepan, combine sugar, water, corn syrup and salt. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260° (hard-ball stage). , Stir in almonds, butter and seasonings; cook until thermometer reads 300° (hard-crack stage), stirring frequently, about 8 minutes longer., Remove from heat; stir in baking soda. (Mixture will foam.) Immediately pour onto prepared pan, spreading as thin as possible. Cool completely., Break brittle into pieces. Store between layers of waxed paper in airtight containers.

FRAGRANT INDIAN BRITTLE

Steps:

• Put oven rack in middle position and preheat oven to 300°F. Lightly oil 2 (16- by 12-inch) sheets of parchment paper with vegetable oil and put 1 sheet, oiled side up, on a heatproof work surface.
• Crush cardamom pods with side of a large heavy knife and scrape out seeds, discarding pods. Coarsely crush seeds with mortar and pestle or side of heavy knife.
• Bring sugar, honey, corn syrup, water, crushed cardamom seeds, and salt to a boil in a 4- to 5-quart heavy pot over moderately high heat, stirring occasionally, then boil, stirring occasionally, until mixture registers 350°F on thermometer, about 9 minutes.
• Add nuts and cook, stirring constantly with a wooden spoon, until mixture returns to a boil, about 1 minute. Carefully pour hot caramel mixture onto parchment on work surface (use caution when pouring hot liquids) and carefully cover with remaining sheet of parchment, oiled side down. Immediately roll out mixture between parchment sheets, pressing firmly with a large wooden rolling pin to 1/4 inch thick (use caution; mixture will still be hot). If brittle hardens before it is thin enough, transfer to a large baking sheet (still between parchment sheets) and warm brittle in oven 5 minutes to soften, then continue rolling to 1/4 inch thick.
• Cool brittle until firm enough to hold its shape but still pliable, 2 to 5 minutes, then remove top sheet of parchment. Lightly oil blade of a large heavy knife or a pizza cutter and score surface of brittle into 1 1/2-inch squares. If brittle hardens too much to score, transfer to a large baking sheet and warm on parchment, uncovered, until surface softens, about 5 minutes, then immediately score remaining lines. Cool brittle completely, uncovered, about 30 minutes. Invert brittle and peel off bottom sheet of parchment, then break into pieces.
• Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature 1 month.

SPICED RUM BRITTLE

Steps:

• Butter a 15"x10"x1" pan.
• In 2 quart microwave safe bowl combine sugar and corn syrup and microwave on high uncovered for 3 minutes, stir. Microwave 2 1/2 minutes longer and stir in butter, cashews, pecans and spices.
• Microwave on high for 2 minutes until turns a dark amber color, mixture will be very hot.
• Immediately stir in Extracts and Baking Soda, until light and foamy. At once pour into prepared pan, spreading with metal spatula.
• Cool completely then break into pieces and store in an airtight container.

SPICED MICROWAVE NUT BRITTLE RECIPE

Steps:

• Microwave sugar and corn syrup in large microwaveable bowl on HIGH 5 min., stirring after 3 min.
• Add nuts, pumpkin seeds, orange zest, vanilla and cinnamon; mix well. Microwave 2 min. or until golden brown.
• Add butter and baking soda; stir until butter is completely melted and mixture is well blended.
• Pour onto rimmed baking sheet; cool until firm. Break into pieces.

NUT BRITTLE

Steps:

• Brush a 9-by-13-inch rimmed baking sheet with butter. Combine sugar, corn syrup, salt, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Wash down sides of pan with a pastry brush dipped in water to prevent any crystals from forming. Cook, swirling pan occasionally, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees).
• Stir in the nuts; continue to cook, stirring often so the nuts do not burn, until the mixture is golden amber in color. Remove from heat.
• Carefully stir in vanilla and baking soda. The mixture will foam up in the pan. Pour the mixture onto the prepared baking sheet, and quickly spread with an oiled metal spatula. Set aside until completely cool. Break into pieces to serve. Brittle can be stored in an airtight container at room temperature up to 1 month.

BUTTER RUM BRITTLE

Steps:

• Preheat oven to 350°F. Line 15x10x1-inch baking pan with foil. Place graham squares, with sides touching, in single layer in baking pan; top evenly with the crushed candy.
• Bake 6 min. or until candy is melted; sprinkle with the chocolate chips. Bake an additional 2 to 3 min. or until chocolate is melted.
• Spread chocolate over topped grahams with spatula; sprinkle with pecans. Cool completely. Break into pieces. Store in airtight container at room temperature.