1 cup butter
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1 cup granulated sugar
2 cups sifted all-purpose flour
1 cup semisweet chocolate chips
1/2 cup nuts
Preheat oven to 375 degrees F.
Combine butter, vanilla extract and salt and gradually beat in sugar. Add flour and chocolate bits and mix well. Press into an ungreased 15 x 10 x 3-inch pan. Sprinkle with chopped nuts. Bake for 25 minutes. Cool, then break into irregular pieces and drain on white paper towels.
2 cups granulated sugar
2/3 cup light corn syrup
1/2 cup water
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups salted cashews
In a large saucepan, combine sugar, corn syrup and water; bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300 degrees F (hard-crack stage).
Remove from the heat; stir in butter, vanilla extract and baking soda. Add cashews. Pour into a greased 15 x 10-inch baking pan. Cool; break into pieces.
Yields about 2 pounds.
These paper-thin cookie-cakes redefine what a brownie can be. You will not not need to grease the pan for these brownies The amount of butter to flour is so balanced that added fat on the pan can cause the batter to split.
Makes 24 servings.
1/4 pound (1 stick) unsalted butter
1 ounce unsweetened chocolate, broken in half
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
1 egg
1/3 cup all-purpose flour
1/2 cup ground pecans, almonds or walnuts
Preheat oven to 375 degrees F.
In a large saucepan over medium heat, melt the butter. Add the chocolate, ginger, cinnamon and black pepper. Remove from the heat and stir until the chocolate is melted.
Stir in the sugar, vanilla extract and egg until smooth. Stir in the flour and beat well. Pour and scrape the batter into a 10 x 15 x 1-inch jellyroll pan and tilt the pan back and forth, allowing the batter to flow into a thin, even layer across the pan. Scatter the ground nuts evenly over the top. Bake for 10 minutes, or until the cake is just set. Remove from the oven and cool on a rack for 20 minutes.
Cut or break into 2 dozen rough-shaped pieces, as you would a nut brittle.
2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1 teaspoon salt
1 (6 ounce) package semisweet chocolate chips or 1 cup
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups salted peanuts
Combine sugar, syrup, water, and salt and boil to hard crack stage (300 degrees F) without stirring. Remove from heat and quickly stir in chocolate chips, butter, vanilla extract and peanuts. Pour quickly onto buttered cookie sheet. When cool, break into pieces.
1 pound butter
2 cups granulated sugar
1/4 cup water
2 tablespoons white syrup
Frosting
1 (6 ounce) bag milk chocolate chips, melted
1/4 cup finely chopped nuts
In a 2-quart saucepan, melt butter and sugar. Add water and syrup. Cook over low heat to 300 degrees F (crack stage). Pour into jellyroll pan. Cool. Spread with frosting and break into pieces.
Posted by bettyboop50 at recipegoldmine.com May 21, 2001
Makes approximately 1 pound.
1/2 cup peanuts
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine
6 ounces semisweet chocolate chips
Lightly grease a 9-inch square pan. Sprinkle peanuts into pan and set aside.
Combine brown sugar and butter in a medium saucepan, cook over low heat stirring constantly, until mixture reaches soft crack stage (about 270 degrees F). Immediately pour over peanuts, spreading to sides of pan, sprinkle chocolate chips over top. Cover with aluminum foil and let stand 2 minutes. Remove foil and spread melted chocolate evenly over top, chill until firm.
Remove candy from pan and break into pieces.
Posted by CookinMom at recipegoldmine.com – May 19, 2001
Source: Chile Head Mailing List – Posted by Elsa Altshool 25 Oct 1997
2 cups granulated sugar
1 cup dark brown sugar, packed
1/2 cup light corn syrup
1/2 cup water
1/4 to 1/2 cup chile – I prefer half habanero
and half dried ground chipotles
1/8 teaspoon salt
1/4 cup soft butter or margarine
1/8 teaspoon baking soda
1 1/2 cups whole pi?ones, peanuts, cashews
or coarsely chopped pecans, walnuts or brazil nuts
Boil together the sugars, corn syrup, water, chile and salt until the mixture reaches 300 degrees F on a candy thermometer (hard crack). Stir the mixture only until the sugar is dissolved so it doesn’t scorch.
Add the butter and baking soda, stirring until the mixture foams up. Add nuts and quickly stir them in. Pour the mixture onto a greased heatproof flat pan. Spread the mixture until it is very thin. Loosen from the sheet before it cools and hardens. Break into crude pieces.