Peanut Brittle, Nut Toffee and Almond Crunch

Peanut, Hazelnut, and Almond Candy Recipes

© Theresa Bledsoe

Dec 11, 2008

A new harvest of nuts has arrived at the grocery stores. Variety and price are generally at their best. this time of year, making it a good time to stock up. Most nuts store well for weeks in the pantry, but they can also be frozen and used during the summer months as well.

Think beyond the basic walnut. Each of the following recipes features a different type of nut. Almonds, cashews, peanuts and hazelnuts all get to star in a recipe of their own.

Peanut Brittle

Ingredients:

• 1 cup light or dark corn syrup
• 1/8 teaspoon salt
• 1 cup sugar
• 1/4 cup water
• 2 Tablespoons margarine or butter
• 1 1/2 cups shelled peanuts
• 2 teaspoons hot water
• 1 teaspoon baking soda

Directions:

1. Stir corn syrup, salt, sugar, water and margarine together in a kettle.
2. Cook over medium heat to soft crack stage (280 degrees) or until a small amount separates into threads which are hard but not brittle when tested in very cold water.
3. Stir in peanuts gradually so that mixture will continue to boil.
4. Cook, stirring frequently, to hard crack stage (300 degrees), or until a small amount separates into threads which are hard and brittle when tested in very cold water. The color of the mixture will darken slightly at this stage.
5. Remove from heat.
6. Stir hot water into baking soda and beat thoroughly into peanut brittle.
7. Turn out onto heavily buttered baking sheet and with spatula spread out as thin as possible.
8. Let cool slightly, about 5 minutes, then turn warm brittle upside down.
9. The sheet of brittle may be cut into strips to make it easier to turn.
10. Stretch brittle to desired thickness.
11. Let cool and break ino irregular shaped pieces.

Makes about 1 1/4 pounds.

Note: 1 7 1/4 ounce can of salted peanuts may be used. Omit salt in recipe.

Almond-Butter Crunch

Ingredients:

• 1 cup slivered almonds
• 1/2 cup butter
• 1/2 cup sugar
• 1 Tablespoon light corn syrup

Directions:

1. Line bottom of 9 inch baking pan (not glass) with foil.
2. Butter the foil heavily.
3. Set pan aside.
4. Combine almonds, butter, sugar, and syrup in 10 inch skillet.
5. Cook over medium heat until sugar is melted and mixture is golden brown, stirring constantly (about 10 minutes).
6. Quickly spread mixture into prepared pan.
7. Cool about 15 minutes.
8. Turn out of pan and break into pieces.

Hazelnut Toffee

Ingredients:

• 1 3/4 cups finely chopped hazelnuts
• 1 1/2 cups sugar
• 1l2 cup water
• 1/3 cup light corn syrup
• 1 cup butter (no substitutes)
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon orange extract
• 1 cup (6 ounces) semisweet chocolate chips

Directions:

1. Place hazelnuts in a greased 15 x 10 inch baking pan.
2. Bake at 300 degrees for 15 minutes or until toasted. Set aside.
3. In a large heavy saucepan, combine sugar, water and corn syrup, and bring to a boil over medium heat.
4. Cover and boil for 2 minutes.
5. Stir in butter, and cook over medium heat, stirring occasionally, until mixture reaches 300 degrees (hard-crack stage) on candy thermometer.
6. Remove from heat and quickly stir in salt, baking soda, orange extract and 1 1/4 cups toasted hazelnuts.
7. Pour onto a greased baking sheet and spread to 1/4 inch thickness.
8. Let stand a room temperature until cool (about 1 hour).
9. In a microwave or double boiler, melt chocolae chips and spread over toffee.
10. Sprinkle with remaining hazelnuts.
11. Let stand 1 hour longer.
12. Break into bite-sized pieces.

Yields 2 pounds.

Chocolate-Cashew Candies

Ingredients:

• 1 (12 ounce) package white vanilla chips
• 1 1/2 cups chopped salted cashews
• 1 ounce semisweet chocolate, melted

Directions:

1. In a medium saucepan, melt vanilla chips over low heat.
2. Remove from heat and stir in cashews.
3. Drop by rounded teaspoonfuls into small foil or paper candy cups.
4. Drizzle with melted chocolate.

Makes 3 dozen candies

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