brittle and bark smack down, part two!

December 22nd, 2011

Did you enjoy yesterday’s recipe for white chocolate peppermint bark? Here are the other two I promised you – and these brittles are just as easy to make.

brittles and bark

The first one is a honeycomb brittle – it gets its name both from the honey in the recipe and the honeycomb pattern that appears when the brittle sets. Its sweet, crispy taste and texture make this brittle highly addictive.

honeycomb brittle

Next  is a chili, lime and cashew brittle. Martha’s recipe calls for cashews and cayenne pepper – I added the lime zest because I love that combination of flavors. The fresh zest looks so pretty too.

chili lime and cashew brittle

chili lime and cashew brittle

Enjoy!

Honeycomb Brittle
adapted from Martha Stewart Living

1 1/2 c. sugar (300 g.)
1/4 c. honey
1/4 c. water
1 T. baking soda

Spray a baking sheet with a vegetable oil cooking spray (such as Pam). In a medium saucepan bring the sugar, honey and water to a boil, stirring constantly. Reduce heat to medium-high and cook, without stirring, until a candy thermometer reads 300 degrees.

Remove from heat and whisk in baking soda until thoroughly combined and mixture bubbles up. Gently pour onto your baking sheet without spreading. Let cool and break into pieces.

Chili Lime and Cashew Brittle
adapted from Martha Stewart Living

1 1/2 c. sugar (300 g.)
1/2 c. light corn syrup
2 c. salted cashews (approximately 10 oz.)
1/2 t. cayenne pepper
1/2 t. salt
1 -2 t. freshly grated lime zest

Spray a baking sheet with a vegetable oil cooking spray (such as Pam). In a medium saucepan bring the sugar and corn syrup to a boil (brush down the sides with a wet pastry brush to prevent crystals from forming, until sugar dissolves). Cook, swirling occasionally, until mixture just starts to turn golden around the edge.

Stir in the cashews, cayenne, salt and lime zest . Continue to cook, stirring occasionally, until mixture is pale amber (between 5 and 8 minutes). Gently pour onto your baking sheet without spreading. Let cool and break into pieces.

Brittles can be stored, in an airtight container, for up to one week.

(print this recipe)


This delicious recipe brought to you by Donuts, Dresses and Dirt
http://sherisilver.com/2011/12/22/brittle-and-bark-smack-down-part-two/

Comments are closed.

css.php