Brittle Candy - Recipes - Page 6

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Results 51 - 60 of 162 for brittle candy

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51. HONEY ALMOND BRITTLE

In a heavy bottom saucepan, ... 300°F on a candy thermometer (see ). Remove from ... helps). Store in a cool dry place in air-tight containers.

52. EASY PECAN PRALINE BRITTLE

Cover a baking sheet with ... prepared baking sheet (candy hardens very fast!). Cool completely. ... dry. Moisture can cause coating to thicken.

53. PEANUT BRITTLE - THE CHALLENGE

Combine sugar, syrup, salt and water in a 3 quart saucepan. Bring to boil over medium high heat, stirring constantly. As sugar melts add ...

54. MOHR PEANUT BRITTLE

Combine sugar, syrup, and water. ... pans make thicker brittle.) When cold, turn pan ... bottom of pan. Candy will fall out. Break into ... you want milder brittle.

55. BACON BRITTLE

Note: I find it easier ... mixture boils. Attach candy thermometer and turn heat to ... another batch. Cool brittle until hard; you can test ... candy thermometer is recommended.

56. POPCORN NUT BRITTLE

Combine sugar, corn syrup, water, and salt in heavy saucepan. Stir over low heat until sugar is dissolved. Cook over medium heat to hard ...

57. ALMOND BRITTLE

Combine corn syrup, sugar, water, ... stage (300-310°F on candy thermometer). Stir in vanilla; pour ... thermometer is recommended. Makes 1 1/3 pounds.

58. PEANUT BRITTLE

Combine sugar, water and corn ... water (250-266°F on candy thermometer). Remove from heat; add ... Use of a candy thermometer is recommended.

59. PECAN BRITTLE

Spread pecans on buttered cookie ... brown (300-310°F on candy thermometer). Just before all sugar ... as it is brittle. Cooks Note: Use of ... recommended. Makes 2 pounds.

60. PEANUT BRITTLE

Combine sugar, corn syrup and ... cup (300-310°F on candy thermometer). Add peanuts and butter; ... is thin and brittle. Cooks Note: Use of a candy thermometer is recommended.

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