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 miniature jelly beans
  • 3 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda

Directions

In a microwave-safe bowl, melt 1 tablespoon butter. Cube remaining butter and set aside. Line two 15-in. x 10-in. x 1-in. pans with foil; brush with melted butter. Arrange jelly beans evenly in pans.
In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 240° (soft-ball stage). Stir in cubed butter and salt. Cook and stir until mixture reaches 300° (hard-crack stage). Stir in baking soda (mixture will foam). Quickly pour over jelly beans. Spread with a buttered metal spatula. Cool; break into pieces. 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

  • 4 tablespoons butter, divided
  • 2-1/2 cups miniature jelly beans
  • 3 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  1. In a microwave-safe bowl, melt 1 tablespoon butter. Cube remaining butter and set aside. Line two 15-in. x 10-in. x 1-in. pans with foil; brush with melted butter. Arrange jelly beans evenly in pans.
  2. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 240° (soft-ball stage). Stir in cubed butter and salt. Cook and stir until mixture reaches 300° (hard-crack stage). Stir in baking soda (mixture will foam). Quickly pour over jelly beans. Spread with a buttered metal spatula. Cool; break into pieces. 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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MY REVIEW
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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