Crunch, crunch mmmm… actual verbatim phrasing of someone enjoying nut brittle. So, I thought why not turn crunch, crunch mmmm into sparkle-crunch-crunch-wow-mmmm! And so, Sparkle Nut Brittle was born. Nut, and not just peanut brittle because – nuts are awesome. And Sparkle Belly Corner is all about options – the nuttier, the better.
Enjoy making these! Watch the phalanges and look at the Sparkle Notes at the end if you are anything like me (partial to kitchen boo-boos).
What You Need to Brittle:
2 Cups of Sugar
1 Cup of Maple Syrup
1 Cup of Water
2 Cups of Salted Peanuts/Cashew/Pecan Nuts
¼ Cup of Additional Nuts (Optional)
¼ Cup of Butter
1½ Tsps. of Bicarbonate Soda
1 Tsp. of Vanilla Essence
Non-Stick Spray/ Silicone Mat
Edible glitter (optional)
How to Brittle:
1. Line a cookie sheet with a silicone mat (non-stick spray) and set aside.
2. Combine the butter, bicarbonate of soda and vanilla essence in a bowl and also set aside.
3. Over a medium heat, mix the sugar, maple syrup and water in a large saucepan (your oldest, ugliest pot will do), and stir until the sugar is melted.
4. Once the sugar is melted stir now-and-then; but don’t go on with life and forget or anything dramatic.
5. Keep it on the heat for a while… until, when you lift the spoon, it makes a long “thread” (see video). After about 15-20 minutes after the “thread” appears, it is ready for the nuts. Keep mixing and watch it; so that it doesn’t burn.
6. It is time to add the salted peanuts and stir, until the mixture turns slightly darker (see picture).
7. Now add the bowl of butter, bicarbonate of soda and vanilla essence (that you prepped earlier).
8. Mix until the butter is melted and looking light and fluffy from the bicarbonate of soda and brownish in colour.
9. Carefully pour the mixture on the sheet and use a fork to spread it out thinly (less than a centimetre). Pour additional salted nuts on top (optional).
10. Pop in the freezer for 15 minutes and then allow to set on the kitchen counter. Once it is set – use a meat mallet to bash it into yummy pieces.
11. Sprinkle with edible gold dust and sparkle your belly.
Tada and yum-yum and sparkle-crunch-crunch-wow-mmmm!
- If you don’t take the maple mix far enough in Step 5, it may be more of a chewy toffee than a brittle. But honestly – who cares it is yummy either way. But if your family is like mine and toffee won’t cut it – I have something to confess. View my toffee-brittle save Here.
- Be careful – melted sugar/maple syrup is as hot as the surface of the sun. So, when stirring and lifting to do the thread test and pouring – be careful – and make sure the fur-kids and human ones aren’t near you, distracting you. My fingers are willing to testify.
- I purposefully didn’t use a baking/candy thermometer but it may be easier for you – 150 Degrees C (300F) – Step 5.
Recommended Serve: enjoy with coffee or a dry red wine.
Download the Recipe: Here
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