what to do with non-brittle brittle

[cookie monster]

I've made brittles before without a problem, but yesterday I clearly messed up by not cooking it long enough, and my brittle didn't get brittle. It's more like thick caramel sauce with nuts in it. I didn't want to throw it away, plus it tastes quite good, so I'm looking for ways to repurpose it. If nothing else I'm thinking I can warm it up and serve it over vanilla ice cream. Any other creative ideas?

[ipsedixit]

Make lollipops.

[cookie monster]

Thanks for all the great suggestions. Topping/filling for brownies or cookies sound like a good plan. I'm still trying to wrap my head around Trish's chicken coating idea . . .

[TrishUntrapped]

Yeah me too, lol!

This is what is written online about the Iron Chef Battle. The challenger was Alain Passard, and it was a grand showdown type battle. The nut used in the sugar glaze was almond. So not exactly the same as nut brittle... but still could be interesting:

"(Alain) Passard received a measure of international acclaim by participating as a challenger on the popular Japanese show Iron Chef. He first appeared in the 1997 World Cup held in Arashiyama, a district in the Kyoto prefecture of Japan. Passard defeated Patrick Clark in the first round in Battle Homard Lobster to earn the right to battle Iron Chef Japanese Koumei Nakamura, who had defeated Liu Xikun in his first round match, the theme ingredient being beef. In the final, with foie gras being the theme ingredient, giving the French chef a decided advantage over his Japanese counterpart, the two tied, both being honored as World Cup champions. This was before an overtime period had been instituted in the case of a tie.

In the last match held in Kitchen Stadium, in September 1999, the “King of Iron Chefs” tournament was held with all of the current Iron Chefs battling each other for the right to battle Passard in the final. Iron Chef French Hiroyuki Sakai came out victorious in the tournament and was crowned King of Iron Chefs, and battled Passard with the theme ingredient of Long-Gang chicken. Sakai defeated Passard in a split decision. Still, it was a great honor for Passard to be named as the ultimate test for the Iron Chefs, so much so that even in defeat his Ronkonkai Chicken à la Dragee, a dish in which he slowly cooked the chicken for 40 minutes then covered it with minced Dragee (almonds covered with a hard sugar glaze), was named one of the 10 best dishes ever created in Kitchen Stadium."

[enbell]

serve as an alternative to caramel dip with apple slices
coat bananas then freeze
sub for some if not all the marshmallows in rice crispy treats
drizzle into brownie batter
drop in to basic cupcake recipe
drizzle over shortbread cookies
if you thinned it out would it be a good syurup for pancakes, waffles and french toast for holiday breakfasts?

[alkapal]

likin' that brownie idea a lot!

also, what about making a "stuffed" cookie….i'm wondering how shortbread would do?

[enbell]

if shortbread isn't just right maybe a chocolate chip minus the chips and instead tuck a piece of the brittle inside

[Sushiqueen36]

There used to be a product that was marketed as soft brittle here in Oregon. Might still be around for all I know. Was great for people with sensitive teeth or those who just didn't like hard brittle. I say just call it soft brittle and that you meant to do it that way!

[TrishUntrapped]

You said creative so here goes. On the original Iron Chef show from Japan, one of the challengers made a famous roast chicken using a caramel and nut mixture for the coating. The judges raved over it.