YumSugar

12 Days of Edible Gifts: Sweet and Spicy Brittle

YumSugar — Mon, 15 Dec 2008 16:15:29 -0800

During the holidays, I keep homemade brittle in pretty packages to ensure that unexpected guests don't leave empty handed. This year, I made two different types of brittle: a classic peanut brittle and a more exotic, spicy brittle with pine nuts. However, it's easy to make brittle with any nut, seed, spice, or dried fruit.
Making brittle can be a daunting task, but with a couple of helpful tips, the procedure is uncomplicated. A candy thermometer is essential. There's a limited amount of time between brittle and burned sugar disaster, so have all the nuts and other ingredients ready and waiting. When the amount of steam produced by the boiling water and sugar mixture lessens, you have reached the hard-crack stage. Most importantly, remember to be patient! Get started on this crunchy, sweet, and spicy gift when you read more.

Sweet and Spicy Brittle
From Epicurious

Ingredients

Classic Peanut Brittle
1 cup sugar
1/2 cup water
1/2 cup salted peanuts
Spicy Pine Nut Brittle
1/2 cup toasted pine nuts
1 cup sugar
1/2 cup water
1 teaspoon dried hot red pepper flakes
1/2 teaspoon salt

Directions

Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
Cook caramel without stirring, swirling pan, until golden. If making the spicy variation, immediately stir in red pepper flakes, salt, and nuts and cook, stirring, until nuts are golden, about 1 minute.
Once brittle reaches hard-crack stage (about 300°F) quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.) Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces.
If you want to create brittle pops, cut skewers into thirds. Alternate the sticks on a foiled and oiled cookie sheet. Cook the brittle as directed above, pour on the foil covering 1/3 of the top of each stick. Once cooled, carefully break apart brittle pops.

Makes 1 1/2 cup brittle of each type.

Print recipe with images | without images

View 12 Photos ›

Pumpkin Cake = Perfect Alternative to Pumpkin Pie

partysugar — Mon, 10 Nov 2008 10:15:43 -0800

Last week I was asked to make a sweet contribution to BabySugar's baby shower. Since the shower was a surprise, I decided what kind of cake to make. Filled with Fall flavors, this pumpkin cake with pecan brittle and whipped cream-cheese frosting is to die for. The cake is moist, rich, and delicious. The crisp pecan brittle provides a snappy texture while the creamy frosting is not overly sugary. This cake was a huge success at the party and it was devoured in mere minutes. On a Thanksgiving table it would be a festive alternative to the classic pumpkin pie. To look at the recipe, read more.

Pumpkin Cake With Pecan Brittle and Whipped Cream Cheese Frosting
From Everyday with Rachael Ray

Ingredients

3 cups granulated sugar
2 cups pecans (about 8 ounces)
2 1/2 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups packed brown sugar
4 large eggs, at room temperature
3/4 cup milk
Grated zest of 1 orange
One 15-ounce can pure pumpkin puree
1 8-ounce package of cream cheese, at room temperature
3 cups heavy cream, chilled
2 teaspoons pure vanilla extract

Directions

Line a baking sheet with parchment paper. Butter two 8-x-2-inch round cake pans. Line the bottoms of the pans with parchment paper and butter the parchment. Flour the pans.*
In a large skillet, melt 2 cups granulated sugar over medium-high heat until light amber, about 7 minutes.
Reduce the heat to low, add the pecans and quickly stir to coat. Transfer the pecans to the prepared baking sheet and, using a metal spatula, spread in a single layer to cool completely.
Place the praline in a sturdy resealable plastic bag and crush into pieces; set aside.
Preheat the oven to 350°F. In a bowl, sift together the flour, pumpkin pie spice, salt, baking powder and baking soda.
Using an electric mixer, beat together the butter, 1/2 cup brown sugar and the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating until combined.
Beat in the flour mixture in 3 parts alternately with the milk and orange zest on low speed until just combined.
Add the pumpkin puree and beat until just combined.
Divide the batter evenly between the 2 prepared pans and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Transfer the cake layers to a rack to cool, about 10 minutes. Remove the cakes from the pans, invert and peel off the parchment paper. Let the cakes cool completely on the rack, about 45 minutes.
Meanwhile, make the frosting. Using a standing mixer with a whisk attachment, whip the cream cheese and cream on medium speed until soft peaks form, 2 to 3 minutes.
On low speed, gradually beat in the remaining 1 1/2 cups brown sugar and the vanilla until stiff peaks form. Cover and refrigerate until ready to use.
Assemble the cake: halve each cake layer horizontally with a serrated knife. Place 1 cake layer on a platter. Spread the whipped cream frosting on top about 1/4 inch thick; sprinkle with about 1/2 cup crushed pecan praline. Repeat with three more layers, saving enough frosting for the cake sides and reserving the last layer of praline. Spread the remaining frosting evenly on the sides of the cake and sprinkle the reserved pecan praline on top. Refrigerate the cake for at least 1 hour before serving.

Makes 1 cake.

*Inspired by Tyler Florence, I decided to make a three-layer, long, rectangular cake.

Print recipe with images | without images

View 10 Photos ›

Come Party With Me: Pumpkin Patch Picnic -Dessert

partysugar — Wed, 15 Oct 2008 15:00:17 -0700

When planning a picnic always select an easy-to-eat, portable dessert. Cakes and pies are a show-stopping finish to a meal, but save those for the dinner party.

Pumpkin seed brittle is an appropriately sweet treat for a picnic at a pumpkin patch. The brittle can be made well in advance and it doesn't matter if it breaks while in transit.

This recipe is also fun to make at a pumpkin carving party: It uses up the pumpkin seeds and guests can take some home as a favor.

To check out the technique behind pumpkin seed brittle, read more.

Pumpkin Seed Brittle
From Gourmet

Ingredients

1 cup sugar
1/2 cup water
1/8 teaspoon fine sea salt
3/4 cup raw green (hulled) pumpkin seeds (not toasted; 4 oz)
Special equipment: parchment paper; a candy thermometer

Directions

Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape.
Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless).
Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.
Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted).
Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out(between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly.
Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. Alternately, break brittle into pieces once cool.

Serves 12.

Make ahead: brittle can be made 2 weeks ahead and kept, layers separated by wax paper, in an airtight container.

Print recipe with images | without images

Reader Recipe: Homemade Almond Roca

YumSugar — Thu, 04 Oct 2007 07:01:33 -0700

All of this cookie talk has me mentally prepping for the upcoming holiday season. This year I hope to make baskets of cookies and candies for my neighbors, and while it's too early to start baking, it's never too early to start planning. My list of treats is already quite long, but when I saw rainbowdarling's recipe for Almond Roca, I knew I had to add it to the group. The best thing about it is that it's so adaptable. If you prefer pecans, use those instead. If you like peppermint, crush some up and add it to the mix!

To learn how to make your own homemade Almond Roca, read more

Recipe submitted by TeamSugar member rainbowdarling

I absolutely love almond roca. A family friend used to make this yearly for my dad for Christmas. Every year, he would get a beautifully wrapped shoe box sized parcel from her at Christmas time, which would be filled with this delectable candy. A few years ago, I set out to figure out how to make it myself. It turned out to be a remarkably easy recipe to replicate, and after some trial and error, I finally settled on a recipe that is basically fail-proof as long as I have a steady stove and am paying attention.

1 lb real butter
2 cups sugar
2 tablespoons light corn syrup
6 tablespoons water
1 cup finely chopped almonds
1 (11 1/2 ounce) bag milk or semi-sweet chocolate chips

In a large soup pot, melt the butter over medium heat.

While the butter is melting, chop up almonds and brown them lightly in a frying pan.

As soon as the butter is melted, add corn syrup, water and sugar, and cook over medium heat until temperature reaches a hard crack (290 degrees), and becomes the color of a brown paper bag, stirring frequently.

Once the candy reaches this tempurature and color, remove from the heat and mix in all of the chopped, toasted almonds. Leave approximately 1 teaspoon for sprinkling over the top, as well as any flakes that have resulted from chopping. Once the nuts are thorougly mixed in, spread the candy out onto a cookie sheet with edges. Spread it out as thick or as thin as you like, the candy will be good no matter what.

Open the bag of chocolate chips, and with a spoonula, spread them over the top of the still-warm candy until all the candy is colored with cocolate. Sprinkle remaining almonds and flakes over the top and allow candy to cool completely. If covered carefully with hand towels, roca may be placed into the refridgerator to speed cooling. Make sure, though, as it is cooling, that it is not in a very moist spot, or the candy's texture may alter. Once it is cool, you may break it into pieces as small or as large as you like.

Many recipes recommend not making this when it is humid or if it is rainy, but by that logic, I would not be able to make this recipe for about ten months of the year, being as I live in the Pacific Northwest right now, and it rains a fair amount. Just make sure the room in which you're making it is not actually filled with moisture. (For instance, if you've just left the dishwasher open to cool down after it has only just finished washing, it may not be a good idea to make this candy just yet.) It should be fine.

This is definitely one of my favorite holiday recipes, as well. It packages easily and is quite giftable - always a plus!

Print recipe with images | without images

Would You Rather Get Peppermint Bark or Peanut Brittle?

partysugar — Sun, 07 Dec 2008 01:30:59 -0800

Source

Yummy Link: Mocha Cake with Coffee Bean Brittle

partysugar — Tue, 11 Mar 2008 07:28:31 -0700

Ever since I tasted the Starbucks chocolate covered coffee beans, I've been wanting to make something decadent with coffee. Luckily Lisa has taken care of my dilemma with her mocha cake with coffee bean brittle. It looks stunning and surely tastes scrumptious. - Pittsburgh Needs Eated

This Thanksgiving, Make Triple-Chocolate Pumpkin Pie!

partysugar — Fri, 06 Nov 2009 13:00:33 -0800

Although I can't deny the deliciousness of a slice of classic, cinnamon-laced pumpkin pie, in recent years, I've expanded my horizons to somewhat non-traditional Thanksgiving desserts. Pecan pie? Surprisingly easy, yet wildly delicious. Pumpkin meringue pie? An unexpected crowd-pleaser. Pumpkin cake with pecan brittle and whipped cream cheese frosting? Devoured in seconds. Triple chocolate pumpkin pie? Sign me up! When I came across this recipe, while browsing Martha Stewart's Thanksgiving central, I knew I had to try it. If you've made pumpkin pie in the past, you can master this. It's actually easier because the crust is made from graham crackers instead of a standard pastry dough. The resulting pie is dense and rich. Each bite is an experience of flavors: first you taste chocolate, then pumpkin, and finally the sweet crust. To take a look at the recipe, read more.

Triple-Chocolate Pumpkin Pie
From Martha Stewart

Ingredients

For the graham cracker crust
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
For the filling:
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Directions

Make the crust: Preheat oven to 350 degrees.
Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides.
Let cool on a wire rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack.
Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Serves 12.

Print recipe with images | without images

View 25 Photos ›

Have You Ever Made Candy at Home?

YumSugar — Mon, 02 Nov 2009 11:45:32 -0800

After reviewing the new reference book A Field Guide to Candy, I found myself looking back on all the fun candies we've made, from candied orange peel to peanut brittle to peppermint bark. It left me wondering if you ever tried to make your own candy.

Let's Dish: Whose Recipes Do You Trust?

YumSugar — Thu, 29 Oct 2009 05:50:54 -0700

Whether it's custard that won't set or brittle fleur de sel caramels, we've all had failed cooking attempts. But when disaster strikes while closely following a recipe, it poses the question: Whose recipes can be trusted? And whose cannot? Most religious recipe followers seem to have culinary experts they've come to trust. For example, I find it hard to pick on anything by famed perfectionist Thomas Keller. Same with any cookbook that's been tested over and over again, like those from the late Sheila Lukins. And I've never been able to find fault in a recipe from Tyler Florence or Ina Garten. Whose recipes have you counted on time and time again?

Sweet & Spicy Brittle

YumSugar — Mon, 15 Dec 2008 10:37:56 -0800

View Slideshow ›