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Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
7 mins
total:
1 hr 32 mins
Yield:
Serves 6 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 5 ingredients, stirring well with a whisk. Place the mixture in the freezer can of a table-top ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; freeze for 1 hour or until firm.

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  • Coat a sheet of parchment paper with cooking spray. Combine sugar, 1 tablespoon water, and corn syrup in a small, heavy saucepan; bring to a boil. Cook 7 minutes or until golden, without stirring. Remove from heat. Stir in nuts and butter. Quickly spread the sugar mixture in a thin, even layer over prepared parchment; cool completely. Chop brittle; serve over ice cream.

Nutrition Facts

255 calories; fat 8.6g; saturated fat 4.7g; mono fat 2.4g; poly fat 0.5g; protein 6.1g; carbohydrates 38.9g; fiber 0.1g; cholesterol 26mg; iron 0.2mg; sodium 145mg; calcium 204mg.