Spiced Rum Brittle Recipes

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SPICED RUM BRITTLE

Spicy and sweet this brittle that I found on line at Taste of Home has it all and to make it even better - easy made in the microwave. Cook time is cooling. Guessed at amount

Provided by Bonnie G 2

Categories     Christmas

Time 55m

Yield 1 pound, 8 serving(s)

Number Of Ingredients 12



Spiced Rum Brittle image

Steps:

  • Butter a 15"x10"x1" pan.
  • In 2 quart microwave safe bowl combine sugar and corn syrup and microwave on high uncovered for 3 minutes, stir. Microwave 2 1/2 minutes longer and stir in butter, cashews, pecans and spices.
  • Microwave on high for 2 minutes until turns a dark amber color, mixture will be very hot.
  • Immediately stir in Extracts and Baking Soda, until light and foamy. At once pour into prepared pan, spreading with metal spatula.
  • Cool completely then break into pieces and store in an airtight container.

Nutrition Facts : Calories 259.8, Fat 9.4, SaturatedFat 1.5, Cholesterol 1.3, Sodium 266.2, Carbohydrate 45.4, Fiber 1, Sugar 31.4, Protein 2

1 cup sugar
1/2 cup light corn syrup
1/2 cup chopped cashews
1/2 cup chopped pecans
1 teaspoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon rum extract
1/2 teaspoon vanilla extract

HOT SPICED BUTTERED RUM

Provided by Food Network Kitchen

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 9



Hot Spiced Buttered Rum image

Steps:

  • In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined.
  • Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.

4 tablespoons unsalted butter, softened
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
3 cups unsweetened pineapple juice
4 fluid ounces dark rum
4 long cinnamon sticks

SPICY RUM NUT BRITTLE

My family LOVES this! It has just a hint of lingering spice that so compliments the brittle.

Provided by Stephanie Morris

Categories     Nuts

Time 25m

Number Of Ingredients 11



Spicy Rum Nut Brittle image

Steps:

  • 1. Butter or spray a flat cookie sheet.
  • 2. Combine sugar, corn syrup, nuts, butter, cinnamon, cayenne, salt, nutmeg in a deep sauce pan. Cook on medium high until the mixture turns a light amber color.
  • 3. Remove from heat and quickly stir in baking soda and extracts until light and foamy.
  • 4. Immediately pour on prepared cookie sheet and spread with metal spatula. Cool completely, break into pieces and store in air tight container. Makes a nice sized batch. It doesn't last at my house longer than the day I made it...

2 c sugar
1 c corn syrup, light
2 c mixed nuts (brazil nuts removed)
2 tsp butter
1 tsp cinnamon
1/2 tsp cayenne pepper
1/4 tsp salt
1 pinch ground nutmeg (i use a generous pinch)
2 tsp baking soda
1 tsp rum extract
1 tsp vanilla extract

BUTTERED RUM BRITTLE RECIPE BY TASTY

The rich flavors of butter and rum in a sweet, crunchy treat. And it takes less than 30 minutes to make! Serve it your next holiday party or give it away as a gift, if you can keep yourself from eating the whole batch.

Provided by Betsy Carter

Categories     Desserts

Time 17m

Yield 8 servings

Number Of Ingredients 9



Buttered Rum Brittle Recipe by Tasty image

Steps:

  • Line a rimmed baking sheet with a silicone mat.
  • In a medium saucepan over medium-high heat, combine the sugar and corn syrup and bring to a boil. Cook, without stirring, for 3 minutes. Stir to dissolve the remaining sugar, then boil for another 2 minutes, stirring occasionally.
  • Add the butter, cinnamon, cayenne, salt, and pecans and stir to incorporate. Let boil for another 2 minutes, stirring occasionally.
  • Remove the pan from the heat and add the rum extract and baking soda, stirring to combine.
  • Quickly pour the mixture onto the prepared baking sheet and let cool completely, 10-15 minutes.
  • Break the brittle into pieces. Store in an airtight container at room temperature for up to one week.
  • Enjoy!

Nutrition Facts : Calories 102 calories, Carbohydrate 23 grams, Fat 1 gram, Fiber 2 grams, Protein 0 grams, Sugar 24 grams

1 cup granulated sugar
½ cup light corn syrup
1 tablespoon unsalted butter
½ teaspoon ground cinnamon
⅛ teaspoon cayenne
¼ teaspoon kosher salt
1 cup pecan, chopped
2 teaspoons rum extract
1 teaspoon baking soda

ROLLING STONES BROWN SUGAR CUPCAKE WITH COCONUT CUSTARD FILLING, SPICED RUM FROSTING AND CRACKED BROWN SUGAR BRITTLE

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 cupcakes

Number Of Ingredients 26



Rolling Stones Brown Sugar Cupcake with Coconut Custard Filling, Spiced Rum Frosting and Cracked Brown Sugar Brittle image

Steps:

  • Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners.
  • Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside.
  • In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined.
  • In a small bowl, combine the soymilk and vinegar and set aside.
  • Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk.
  • Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes. Cool the cupcakes completely.
  • To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
  • In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar. Heat on medium-high until the mixture begins to bubble around the edges.
  • In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry. Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip. Yield: 2 cups.
  • In the bowl of a stand mixer, whip the margarine and shortening until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the powdered sugar a little at a time. Add the cinnamon, allspice and cloves, and mix. Scrape the bottom of the bowl. Add the rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Yield: 2 quarts.
  • Ingredients and Directions
  • Line a cookie sheet with parchment paper and set aside. In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F. Remove from the heat and stir in the baking soda and margarine. Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers.

1 1/2 cups unbleached flour
Coconut Custard Filling, recipe follows
1/4 teaspoon baking soda
Spiced Rum Frosting, recipe follows
1/4 teaspoon salt
Cracked Brown Sugar Brittle, recipe follows
9 ounces brown sugar
4 ounces non-hydrogenated vegan margarine, such as Earth Balance
1 1/2 tablespoons egg replacer, such as Ener-G
1/2 cup soy milk
1/2 teaspoon vinegar
2 cups full-fat canned coconut milk
4 ounces sugar
1/4 cup cornstarch
8 ounces non-hydrogenated vegan margarine, such as Earth Balance
8 ounces non hydrogenated vegetable shortening, such as Earth Balance
1 pound 8 ounces 10x powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup dark rum
1 cup brown sugar
1/2 cup corn syrup
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon non-hydrogenated vegan margarine, such as Earth Balance

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