Garnish With Brittle | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Garnish Desserts With Brittle – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Garnish Desserts With Brittle

If someone gives you brittle—or you’re inspired to make your own—use some of it to garnish desserts.

Just a few small pieces make almost any dessert even more festive. If you already have “brittle crumbs” at the bottom of the box, so much the better.

MAKE BRITTLE

For the holidays, this spicy pumpkin seed brittle recipe is a natural. We also love classic pecan brittle (recipe below).

You can add dried cranberries to any brittle recipe.
 
RECIPE: 15-MINUTE MICROWAVE BRITTLE

You can make this brittle in just 15 minutes, plus cooling time. Make sure everything is in its place before you start cooking, because the brittle sets quickly. This recipe is courtesy of Taste Of Home.

Ingredients For 1 Pound/16 Servings

  • 2 teaspoons plus 1 tablespoon butter, divided
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 cup pecan halves
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  •    
    mini-pumpkin-pie-brittle-garnish-figandolive-230

    Plain or fancy, almost any dessert perks up with a brittle garnish. Photo courtesy Fig & Olive.

     

    Pumpkin Pie With Brittle Topping
    Turn a plain holiday pie into a festive one
    with brittle. Photo courtesy Midwest Living.
     

    Preparation

    1. GREASE a 15-inch x 10-inch x 1-inch pan with 2 teaspoons of butter; set aside.

    2. COMBINE the sugar and corn syrup in a 2-quart, microwave-safe glass bowl. Microwave uncovered on high for 4 minutes, or until a candy thermometer reads 238°F (soft-ball stage).

    3. ADD the pecans. Microwave for 4 minutes or until a candy thermometer reads 300°F (hard-crack stage). The mixture will be very hot. Vigorously stir in the baking soda, vanilla and remaining butter until the mix is blended.

    4. QUICKLY POUR into the prepared pan and spread with a metal spatula as thin as possible.

     
    5. COOL completely, then break into pieces. Store in an airtight container with waxed paper between the layers.
     
    NOTES:

  • This recipe was tested in a 1,100-watt microwave.
  • For a 1,650 watt microwave, adjust both cook times to be 3 minutes instead of 4 minutes.
  • Test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
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