Hot And Sweet Pecan Brittle Recipes

BACON PECAN BRITTLE RECIPE

Steps:

• Cover a large rimmed baking sheet with foil or parchment paper. Butter the paper generously.
• Place the sugar, corn syrup, water and butter in a large sauce pot. Attach a candy thermometer on the side of the pot, with the bottom down in the sugar mixture. Turn the heat on medium-high and bring the sugar to a boil.
• Meanwhile, chop the bacon finely, place it in a skillet, and cook over medium heat until brown. Then drain the bacon bits well on paper towels. They need to be dry, not greasy when added to the brittle.
• Watch the candy thermometer closely. When it reaches 275 degrees F or "Soft Crack" carefully stir in the pecans. It usually takes 15-25 minutes to reach this temperature.
• Continue to boil the candy. The moment the thermometer reaches 295 degrees F or "Hard Crack" turn off the heat. Carefully stir in the vanilla extract and dried bacon bits. Then stir in the baking soda. The mixture will bubble up to create air pockets.
• Quickly, yet very carefully, pour the hot liquid brittle on the prepared baking sheet. Pour it in a zigzag pattern across the baking sheet so it spreads out and fills the sheet in an even layer.
• Immediately move the baking sheet to the refrigerator or freezer so that it cools fast, retaining as many air bubbles as possible. This creates a light airy texture.
• Once the entire sheet of brittle is hard, break it into 36 pieces. Store the brittle in an airtight container until ready to serve.

PECAN BRITTLE

Steps:

• Line a rimmed baking sheet with a silicone mat. Mix together baking soda, 1 teaspoon water, and vanilla in a small bowl; set aside.
• Mix together sugar, 1 cup water, and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 25 minutes.
• Stir in pecans and butter. Heat to 300 degrees F (149 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 13 minutes. Immediately remove from the heat and stir in reserved baking soda mixture, until candy is light and foamy.
• Pour mixture onto the prepared baking sheet and allow to cool until hardened, 1 to 2 hours. Break into pieces.

PECAN BRITTLE

Steps:

• Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. , In a 2-qt. microwave-safe glass dish, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes or until a candy thermometer reads 238° (soft-ball stage). , Add pecans. Microwave for 4 minutes or until a candy thermometer reads 300° (hard-crack stage). Mixture will be very hot. Vigorously stir in the baking soda, vanilla and remaining butter until blended. , Quickly pour into prepared pan; spread with a metal spatula as thin as possible. Cool completely; break into pieces. Store in an airtight container with waxed paper between layers.

HOT-AND-SWEET PECAN BRITTLE

Steps:

• Spray large baking sheet with cooking spray. Microwave sugar and corn syrup in large glass microwaveable bowl on HIGH 5 min., stirring after 3 min. Stir in pecans. Microwave 3 to 5 min. or until golden brown.
• Add butter, vanilla and hot pepper sauce; stir until butter is melted. Microwave 1 min. Stir in baking soda. (Mixture will foam.) Spread onto prepared baking sheet. Cool completely. Break into pieces.

PECAN BRITTLE

Steps:

• In a nonstick saucepan, heat and stir sugar, corn syrup, water and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 °F).
• Add pecans and butter and cook to 300 °F stirring all the time to keep the nuts from burning. Pull off heat at 300 °F and stir in baking soda while beating to froth for 30 seconds.
• Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.
• This brittle has a great shelf life, if kept in airtight zip locks or containers; it will keep for 2 months.
• Paula's Gift Packaging Tip: I love to junk for little pots and pans. I found this copper one at a store here in Savannah for FIVE dollars! I thought it would be the perfect way to gift my Pecan Brittle. I lined the saucepan with natural parchment paper piled it high with pecan brittle and tied a satin ribbon on the handle. Don't forget to add the recipe!

BROWN SUGAR PECAN BRITTLE

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.
• Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.

SPICY PECAN BRITTLE

Steps:

• Line a large baking sheet with parchment paper or lightly grease. Place in the oven at 250° F for 10 minutes.In a bowl, whisk together the salt, cinnamon, smoked paprika, ground cumin, cayenne, and baking soda. Keep the bowl close by as you will need this mixture later in the candy-making process.In a saucepot on medium heat, stir together the sugar, corn syrup, and water until well combined and let it come to a boil. Attach the candy thermometer, and while occasionally stirring, cook the sugars until it reaches 300°F, or the hard crack stage, about 10-15 minutes. When the temperature reaches 275°F, remove the baking sheet from the oven if you haven't already, and be sure that it's close by as you'll need to act quickly when the candy is done.(While I highly recommend using a thermometer, if you don't have one, to test if the candy has reached the hard crack phase is to spoon a little into a glass of water. If the candy turns into threads and is hard and brittle when removed, it is at the hard-crack phase.)As soon as the sugar reaches 300°F, remove from the heat and stir in the butter, the pecans, and the vanilla. Keep stirring. When the butter has melted, stir in the spices and baking soda. Continue stirring, and the candy should turn a lighter color and get a little puffy, after about 5 to 10 seconds. This means the candy is ready to be turned out to cool.Working quickly, spoon the candy onto the prepared baking sheet, and spread it thin. Sprinkle over the candy the flaked sea salt, and allow to cool, about 1 hour. Once cool, break into pieces.