Chocolate Brittle Recipe | Thehome.com in the Kitchen Pt. 6

This chocolate brittle recipe is one of Ellen's favorites. In part six of TheHome.com in the Kitchen, Ellen shows us how to make her Mom's famous Chocolate Brittle!

INSTAGRAM: https://www.instagram.com/thehomedotcom/

ELLEN GEFEN: https://www.instagram.com/ellengefen/

Video Production By Gefen Productions: http://gefenproductions.com/webdev/

INGREDIENTS:

Saltine Crackers – usually 1 ½ sleeves for 12 x 17 pan. If use smaller pan will make Brittle have more chocolate!

2 sticks butter (I use unsalted)

1 cup packed light brown sugar

12 oz. package chocolate chips or 1+ cup

1 cup chopped walnuts

Preheat over to 350 degrees

Line a Jelly Roll pan (approximate size 12 x 17) with saltine crackers (can use matzah)

On a stove melt 2 sticks of butter and then add brown sugar. Bring it to a slight boil, stirring constantly for 3 minutes.

Pour the mixture over the crackers and spread evenly.

Bake for 10 minutes at 350 degrees until brown and bubbly.

Remove from oven and place on trivet or racks.

Make sure crackers are set evenly back on the pan. (They can tend to move during cooking)

Set timer for 3 minutes and put chocolate chips on top.

When timer goes off, spread the melted chocolate chips over the crackers. Add 1 cup nuts on top (CAN BE LEFT OFF).

Using a sheet of wax paper, gently press the nuts into the chocolate

Refrigerate for a minimum of 1 hour.

Break into pieces to make into “brittle”

I put extra chocolate, nuts, etc. that fall off when breaking into pieces into a small bag or container and put in freezer to use as ice cream topping!
so I want to share with you a recipe that I got for my mother we call it mom's chocolate brittle I have a lot of friends that call it crack because when you start eating it you can't stop but it's really easy to make and something that I whip up really quickly if I'm having friends over so the first thing you do is take saltine crackers and place them in a jelly roll pan I have made these in different size pans so that you know and depending upon the size pan you put it in will depend upon how chocolaty the chocolate brittle is the recipe does call for one sleeve of the saltine cracker sometimes I do add more just because it gets a little thick again sometimes depending upon the pan you are using I believe the size of a jelly roll pan is supposed to be about 12 by 17 so for this pan it does take more than one sleeve so do try and have an extra sleeve with you to add as you need them and I do try and make sure my parchment paper is up just to keep the caramel sauce which is really what it ends up being inside the parchment paper and not on the pan okay there you go in the pan you put two sticks of butter they don't have to be softened because you are letting them melt and you let the butter melt before you add one cup of packed brown sugar now that my butter is mostly melted I will add in the one cup of packed brown sugar and once I have this mix I now need to store it for three minutes so this is something you do need to keep your eye on what we're making is kind of like caramel you do have to keep your eye on this and just keep stirring it you don't want it to get over done so I have brought the heat down just a little bit but it is bubbling boiling and we're stirring I do try and not only store on the bottom to keep the mixture from sticking but I also do like to scrape along the sides so that everything is well blended okay so that's three minutes I'm gonna turn this off and then all you do is pour it on top of your saltine crackers and now what I do is spread it and again over here I don't have a lot on the edges so I'm gonna pull some of this over here I have preheated the oven to 350 degrees so you know time to go to the oven so again the oven has preheated to 350 I'm putting it in and setting my timer for 10 minutes so when the brittle does come out the next thing I'll do is put the chocolate chips on top so it'll melt and I also need to put chopped pecans you don't have to use a nuts if you don't want them but you'll want one cup and we do happen to have this container that allows us to chop it easily if you don't want to hand chopped it makes it a little finer so I'm just gonna finish chopping my pecans
perfect okay so you can see that some of the saltine crackers have moved so I'm going to put them back in place so while this is supposed to sit for three minutes one of the things I like to do is take my twelve ounces of chocolate chip and pour it on there and this helps to melt the chocolate chips on to the saltines and at the end of three minutes you'll see that we will spread this and it'll be melted chocolate on top so we have about 15 more seconds to go what I like to do is start taking these chocolate chips and spreading it over the crackers.

Видео Chocolate Brittle Recipe | Thehome.com in the Kitchen Pt. 6 канала TheHome.com