This recipe for nut brittle block is from "Martha Stewart Holiday Handmade Gifts," December 2006. When giving as a gift, package this brittle block with cellophane, and include a small hammer and bow.
1. Brush a 9-by-13-inch rimmed baking sheet with butter, and oil an offset spatula; set aside. Put sugar, corn syrup, and salt in a medium saucepan with 1/4 cup cold water. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Wash down sides of the pan with a wet pastry brush to prevent crystals from forming. Cook, swirling the pan occasionally, until the mixture registers 238 degrees on a candy thermometer (soft-ball stage). Stir in nuts, and continue to cook, stirring often so that the nuts do not burn, until the mixture is medium amber in color, 10 to 15 minutes.
2. Carefully stir in vanilla and baking soda (the mixture will foam up).
3. Pour onto prepared baking sheet, and using oiled offset spatula, quickly spread into a 1/2-inch-thick layer. Let cool completely.
4. Break brittle into pieces if desired; store in an airtight container at room temperature up to 1 month.
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Serving Size: 1 Serving (1076g) | ||
Recipe Makes: 1 | ||
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Calories: 4495 | ||
Calories from Fat: 1592 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 176.9g | 236 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 107.5g | ||
Polyunsanturated Fat 36.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 889.2mg | 31 % | |
Potassium 2067mg | 54 % | |
Total Carbohydrate 732.8g | 216 % | |
Dietary Fiber 30.9g | 124 % | |
Sugars, other 701.9g | ||
Protein 59.3g | 85 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4495
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