Butter brickle (or peanut brittle) is an easy-to-make candy recipe that is customizable to almost anyone’s tastes with the addition of simple ingredients. One of my family’s favorite holiday treats is Pecan-Cashew-Almond Roca Candy, which is basically, butter brickle with chocolate and nuts on top.
Here are the recipes for both the stovetop and the microwave versions of:
Pecan Cashew Almond Roca Candy (butter brickle)
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup warm water (rinse out syrup measuring cup)
1/2 tsp. salt
2 cups pecan or cashew pieces (reserve 1/2 cup for topping)
1 tsp. butter
*optional 1/2 tsp. cinnamon (it’s just as good without it)
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 tsp. baking soda
1/2 bag chocolate or white chocolate chips
Makes 1 pound.
Stove top instructions;
In a deep skillet boil sugar, corn syrup, water and salt on high/med-high for about 6 min. or until boiling for at least 4 minutes. Add 1&1/2 cup nuts, butter, and extracts and boil for another 2-3 min. until foamy and dark golden in color. Take off heat and immediately stir in baking soda. Pour onto large greased cookie sheet. After foaming settles sprinkle on chocolate chips and let melt for about 1 min. Use the back of a wooden spoon or spatula and spread melted chocolate over top, then sprinkle with remaining nuts. Cool and break into pieces.
In a greased 2-quart glass pyrex measuring cup, cook sugar, corn syrup and salt on HIGH for 2 to 3 minutes until boiling. Cook 4 minutes. Watch carefully so it doesn’t boil over edge of cup.
Stir in 1-1/2 cups nuts, butter, almond and vanilla extracts. Cook 2 minutes. Remove from heat and Immediately stir in baking soda until light and foamy. Quickly pour onto small greased cookie sheet and spread. After foaming settles sprinkle on chocolate chips and let melt for about 1 min. Use the back of a wooden spoon or spatula and spread melted chocolate over top, then sprinkle with remaining nuts. Cool and break into pieces.
If you want to change it up you can add other ingredients or omit the nuts and change out the extracts for different versions. Here are some of my favorites:
Cranberry-Orange w/ White Chocolate -just use dried cranberries in place of the nuts and add either Grand Marnier, orange extract or a drop of orange essential oil, and top with white chocolate chips.
Toasted Almond Coconut – use toasted almonds and coconut extract, and top with chocolate and sprinkle sweetened coconut on top.
Marshmallow Swirl – stir in marshmallows and top with white and dark chocolate, swirl chocolates while melty.
There are so many options with this recipe! The possibilities are endless! Have fun and try your favorite ingredients…just make sure the fruits used are dried. Do not attempt to add fresh fruit or wet ingredients.
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