Pecan Pie Brittle Recipes

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.

CHEWY PECAN PIE BRITTLE

Steps:

• Place a medium saucepan over medium heat.
• Add a tablespoon of coconut oil then add your pecans to the pan. Toss around to coat in the oil and keep moving to help roast your pecans without burning them.
• When your pecans begin to become fragrant and browned a bit, add your honey and maple syrup. Mix well.
• Once your sugar begins to thicken just a little, add your coconut oil and coconut cream concentrate. Keep mixing with a rubber spatula to make sure your coconut cream concentrate doesn't burn.
• Then add your cinnamon, vanilla extract, and a pinch of salt.
• When everything is well combined, turn burner on low and let simmer for about 3-4 minutes to thicken just a bit. (it won't get super thick, so don't expect that).
• While your mixture is thickening, line a 8×8 glass baking dish with parchment paper, pressing the paper down into the sides of the dish.
• Then pour your mixture into the parchment-lined baking dish and use a spoon to spread out the pecans throughout the mixture.
• Place in the freezer and let freeze for an hour or more. When you pull it from the freezer, it should be completely hardened but still have a chewyness to it.
• Use a knife to break it into pieces.
• Store in the freezer until serving!

PECAN BRITTLE

Steps:

• Cook first 3 ingredients in a medium size heavy saucepan over medium heat, stirring constantly, until mixture starts to boil.
• Boil without stirring 5 minutes or until a candy thermometer reaches 310 degrees.
• Add pecans, and cook 2 - 3 more minutes or to 280°F (mixture should be golden brown).
• Remove from heat, and stir in butter and remaining ingredients.
• Pour mixture onto a metal surface or onto a shallow pan.
• Allow to stand 5 minutes or until hardened.
• Break into pieces.
• * If you'd like you can also add popcorn.
• Prepare brittle as directed.
• Stir in 1 cup popped popcorn before pouring into pan.