Anise Brittle is one of the two brittles I made this year. The Anise gives the brittle a lovely licorice flavor, something a little different from the more traditional peanut brittle. I also included possible additions to the recipe for an orange anise brittle – notes for a future experiment of mine.
- 1 1/2 cups Sugar
- 1/2 cup Light Corn Syrup
- 1 tbsp Anise Seeds
To make orange anise brittle add:
- 1 tsp Orange Extract
- zest from 1 Orange
- Line a baking sheet with a piece of parchment paper or a silicone mat.
- Combine all of the ingredients, except for the zest if making the orange variation, in a deep (the mixture will boil up) heavy bottomed pot, and bring it to a boil.
- Insert the candy thermometer into the pot.
- Reduce the heat slightly so that the mixture does not overflow, and continue to stir and cook the syrup until the thermometer reads 300 F (~149 C) entering into the hard crack phase.
- Stir in the orange zest.
- Pour the syrup out onto your parchment or mat, and allow it to cool for at least half an hour before using your hands to brake it into pieces.
Tip: Place the pot directly into the sink along with any other syrup coated cooking implements and pour hot water over them allowing the syrup coated surfaces to soak. You’ll be thankful when you return 10-15 minutes later to clean them. The caramel should come right off.