Jelly Bean Brittle Recipe

5 1 1
Jelly Bean Brittle Recipe
Jelly Bean Brittle Recipe photo by Taste of Home
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Jelly Bean Brittle Recipe

Read Reviews
5 1 1
Publisher Photo
"Here's a fun version of brittle that's perfect for Easter," suggests Kathy Kittell of Lenexa, Kansas. "The jelly beans add both color and flavor."
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + cooling

Ingredients

  • 4 tablespoons butter, divided
  • 2-1/2 cups small jelly beans
  • 3 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda

Directions

Line two 15x10x1-in. pans with foil. Melt 1 tablespoon butter; brush over foil. Sprinkle evenly with jelly beans.
In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly to dissolve sugar. using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in remaining butter and salt; cook until a thermometer reads 300° (hard-crack stage), stirring frequently.
Remove from heat; stir in baking soda (mixture will foam). Immediately pour over jelly beans. Spread with a buttered metal spatula. Cool completely.
Break brittle into pieces. Store between layers of waxed paper in an airtight container. Yield: 2-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Jelly Bean Brittle in Taste of Home April/May 2003, p8

Nutritional Facts

2 ounce-weight: 300 calories, 2g fat (1g saturated fat), 6mg cholesterol, 229mg sodium, 72g carbohydrate (65g sugars, 0 fiber), 0 protein.

  • 4 tablespoons butter, divided
  • 2-1/2 cups small jelly beans
  • 3 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  1. Line two 15x10x1-in. pans with foil. Melt 1 tablespoon butter; brush over foil. Sprinkle evenly with jelly beans.
  2. In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly to dissolve sugar. using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in remaining butter and salt; cook until a thermometer reads 300° (hard-crack stage), stirring frequently.
  3. Remove from heat; stir in baking soda (mixture will foam). Immediately pour over jelly beans. Spread with a buttered metal spatula. Cool completely.
  4. Break brittle into pieces. Store between layers of waxed paper in an airtight container. Yield: 2-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Jelly Bean Brittle in Taste of Home April/May 2003, p8

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tkarinas User ID: 4389335 41165
Reviewed Dec. 21, 2009

"This is an excellent recipe and my family absolutely loves it. I spend most of my time hiding it from them or it gets eaten way faster than I'd planned on. This recipe is definitely a keeper."

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