NUT BRITTLE

[norgeskog]

Any nut will work here, but I have only used peanuts, hazlenuts, almonds and pecans. On good thing about this recipe, is you do not need a candy thermometer.

NUT BRITTLE

2 cup favorite nuts, chopped
1 cup white karo syrup
1 cup sugar
1 Tbs butter or margarine
1 tsp baking soda

Mix syrup, sugar and butter in a sauce pan and bring to a boil over medium-low heat. Cook, stirring constantly, until golden brown in color, about 15 minutes. Remove from heat and stir in nuts and then add 1 tsp baking soda and mix. Pour onto a heavily greased cookie sheet and spread out to even layer. Let cool and break into pieces.

 

[kansasgirl]

That seems like a great basic recipe. You can also add a pinch of cayenne for an extra element; the sweet and heat are really great together. I also have a great variation on the classic brittle.

Tropical Brittle
1/2 c Dried banana chips
1/2 c Coconut flakes, unsweetened
1 c Sugar
1/2 c Light corn syrup
4 oz Macadamia nuts, toasted, chopped
1 tb Butter
1 ts Vanilla
1 ts Baking soda

1.Lightly butter a cookie sheet. Sprinkle banana slices and coconut over buttered sheet, keeping it about 1 inch away from the edges.
2.In 1 1/2 quart microwave-safe casserole or large measuring cup, combine sugar and corn syrup. Microwave on HIGH for 4 minutes.
3.Stir in macadamia nuts. Microwave on HIGH for 4-6 minutes or until golden brown.
4.Stir in butter and vanilla, blend well. Microwave on HIGH for 1 minute.
5.Add baking soda and stir gently until light and foamy. Quickly pour sugar syrup in a thin stream over bananas and coconut on cookie sheet. Let cool 30 minutes and then break into pieces.

 

[norgeskog]

Kansas girl, yours sounds good too except for the bannana chips, and I would toast the coconut. I have not developed a taste for any tropical fruit except pineapple, and while I do like bannana bread, that is teh only form in which I will eat a bannana, it is a texture thing, like tofu.