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Chocolate-Dipped Banana Nut Brittle

Chocolate Dipped Banana Nut Brittle


I have to say, one of the best things about loving to cook, bake, candy make…….
is when you get to give it away!

Whether you pack this in bags, boxes or buckets—Chocolate-Dipped Banana Nut Brittle is the perfect gift-giving recipe.  Using a classic peanut brittle recipe, I joined peanuts with my favorite nut–cashews!  Adding banana chips gives it an extra crunch that is super addictive.  So be sure to pack this one quick and don’t blame me if you don’t!


Chocolate-Dipped Banana Nut Brittle
1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
2/3 cups banana chips, slightly crushed
2/3 cups  cashews
2/3 cups peanuts
chocolate chips for dipping
candy thermometer

Butter 2 cookie sheets and keep warm in 200 degree oven.  Mix baking soda, 1 teaspoon water and vanilla;  set aside.  Mix sugar, 1 cup water and corn syrup in a large saucepan.  Cook over medium heat, stirring occasionally, to 240 degrees on a candy thermometer.  Stir in butter, banana chips and nuts.  Cook,  stirring constantly, to 300 degrees.  (Just before it reaches 300 degrees, remove pans from the oven to countertop). Immediately remove from the heat and quickly stir in baking soda until light and foamy.  Pour half the candy mixture on each cookie sheet.  Quickly spread to 1/4 inch thick.  Cool completely, at least 1 hour.  Break into pieces.  Melt a layer of chocolate chips on a plate in the microwave.  Dip the bottom of each piece of brittle and place on parchment paper until set.  Repeat until all pieces are dipped.  Store in a covered container.

Recipe adapted from Betty Crocker


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