Nut Brittle

I like mixed nuts in my brittle, but you can use any combination or single nut you like.  This is a great recipe to fit in with your other baking, since it doesn't require the oven or the refrigerator.  I have a large Pyrex measuring cup I use to make the brittle, since the handle stays cool enough to hold.  If you're using a bowl, make sure to use potholders and be very careful with the mixture.  

• Nonstick cooking spray
• 1 1/2 c sugar 
• 1/2 c light corn syrup 
• 3/4 tsp salt 
• 2 T butter 
• 1 1/2 c mixed nuts, such as pecan halves, cashews, pistachios, coarsely chopped if large 
• 1 tsp vanilla extract 
• 1/4 tsp baking soda 

Line a rimmed baking sheet with foil and spray with nonstick spray; set aside.

In a 2-quart glass measuring c, combine sugar, corn syrup, and salt, stirring until sugar is moistened. Microwave on high for 4 minutes. Stir in butter and nuts; return to microwave for about 5 minutes, until the sugar mixture is thick, bubbly, and very pale brown in color. Mixture is very hot; use handle when holding and pouring.

Remove from microwave, stir in vanilla and baking soda (mixture may foam up). Immediately pour onto prepared baking sheet, spreading mixture as thinly as possible with the prepared spatula. Let stand 20 minutes until hardened, then lift off sheet, and break brittle into bite-size pieces.

Chocolate Almond Bark with Sea Salt

Sugar can be difficult to work with.  Stir the sugar and water together to dissolve, bring to a boil, then don't touch it until it turns golden brown.  Remove from the heat before you stir in the butter.  Use a high quality dark chocolate, and stir frequently as it melts.  Once most of the chocolate is melted, remove from the heat and continue to stir until completely melted.  Overheating will cause the chocolate to get clumpy.  Malden sea salt is a wonderful flaky salt to finish the candy with.  You can buy it online from Amazon.

• 1/2 c sugar 
• 1 T unsalted butter 
• 1 1/2 c roasted almonds 
• 1 pound good-quality dark chocolate (62%–70% cacao), finely chopped 
• Coarse sea salt (for sprinkling) 

Line a baking sheet with a silicone baking mat or foil. Combine sugar with 3 T water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook without stirring, until caramel is dark amber, 5-10 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.

Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.

Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.

Peppermint Bark

I drizzled this batch with dark chocolate (optional, but so yummy!).  You will get better results with the white chocolate if you follow the directions and stir constantly.  Once most of the pieces are melted, remove from heat and continue to stir until completely melted.  Too long on the heat and the chocolate will get tough and clumpy.

• 2 lbs white chocolate, chopped (or use baking chips)
• 12 large candy canes
• 1/2 tsp peppermint oil or extract

Line a large rimmed baking sheet with parchment or waxed paper.  Seal candy canes in a zipper lock bag, press out the air, and crush candy canes with a rolling pin.  Place chocolate in a double boiler and melt slowly, stirring constantly.  Stir candy and peppermint oil into chocolate.  Remove from heat, pour onto prepared pan, and spread evenly.  Chill until firm, then break into pieces.  Store in an airtight container.

Cranberry Pistachio Biscotti

Cranberries & pistachios are seasonal winter items, and also red and green - perfect for holiday biscotti!  Biscotti means "twice baked" in Italian.  After the first baking the logs will be delicate and crumbly.  Make sure to use a serrated knife and cool for 10 minutes before slicing.

• 2 ¼ c flour 
• 1 ½ tsp baking powder 
•  ½ tsp salt
• 1/3 c butter 
• ¾ c sugar 
• 2 large eggs 
• zest from one lemon
• 1 tsp vanilla 
• 1 c sweetened dried cranberries
• ¾ c shelled pistachios 
• White chocolate melted for dipping 

Heat oven to 325°. Line 2 baking sheets with parchment.

In a medium bowl, combine the flour, baking powder, and salt. In a stand mixer, cream together the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla. Add the flour mixture and mix until just blended. Stir in the cranberries and pistachios.

Turn the mixture out onto a lightly floured work surface – it will be a bit sticky. Divide the dough in half and roll each half into a log approximately 1 1/2” in diameter and 15” long.  Flatten each log slightly. Place both logs on one prepared baking sheet. Bake 20-25 minutes until firm to the touch. Remove and cool 10 minutes.

Transfer the logs to a cutting board. With a sharp serrated knife, cut logs into ½” thick slices on a bias. Lay the slices in a single layer on the cut side on the baking sheets. Bake 6-7 minutes until dried on top and golden, then flip and bake 6-7 minutes more. Transfer to wire rack and cool completely.

Melt white chocolate for dipping. Dip 1/3-1/2 of each piece in white chocolate and lay on waxed paper to dry. Store in an airtight container.

Nut Brittle

This is a basic, no frills recipe but still delicious.  It can be made in the microwave, and doesn't need to go in the fridge to chill, so it's also easy to fit in with your other Christmas baking.  Use your favorite mixed nuts, or just one variety.  Use a silicone spatula sprayed with cooking spray for easy cleanup.

• Nonstick cooking spray 
• 1 1/2 c sugar 
• 1/2 c light corn syrup 
• 3/4 tsp salt 
• 2 T butter 
• 1 1/2 c mixed nuts, such as pecan halves, cashews, pistachios, coarsely chopped if large 
• 1 tsp vanilla extract 
• 1/4 tsp baking soda 

Line a rimmed baking sheet with foil and spray with nonstick spray; set aside.

In a 2-quart glass measuring c, combine sugar, corn syrup, and salt, stirring until sugar is moistened. Microwave on high for 4 minutes. Stir in butter and nuts; return to microwave for about 5 minutes, until the sugar mixture is thick, bubbly, and very pale brown in color. Mixture is very hot; use handle when holding and pouring.

Remove from microwave, stir in vanilla and baking soda (mixture may foam up). Immediately pour onto prepared baking sheet, spreading mixture as thinly as possible with a heatproof spatula. Let stand 20 minutes until hardened, then lift off sheet, and break brittle into bite-size pieces.