BROWN SUGAR PECAN BRITTLE
Super simple and very delicious treat! A brittle that tastes just like the candied pecans from the mall. The recipe doesn't make a big batch but it is definitely worth it. Mexican vanilla is super yummy with this.
Provided by Madison Meehan
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 7.3 g, Cholesterol 6.1 mg, Fat 10.9 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 18 mg, Sugar 5.9 g
ALMOND-PECAN BRITTLE
Make and share this Almond-Pecan Brittle recipe from Food.com.
Provided by Luschka
Categories Candy
Time 30m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Place almonds and pecans on a baking tray and bake at 180 degrees C for 5 minutes or until golden. Set aside to cool.
- Place sugar, brown sugar, golden syrup and water in a heavy-based sauce pan and cook over medium heat, stirring until sugar dissolves.
- Add butter, bring to the boil and boil, without stirring, until mixture reaches hard crack stage (when the syrup is dropped into iced water it separates into threads which become hard and brittle) or 150 C on a sugar thermometer.
- Stir in bicarbonate of soda and toasted nuts.
- Pour into a lightly oiled 23 cm cake tin.
- When almost set, cut into squares.
Nutrition Facts : Calories 200.6, Fat 10, SaturatedFat 1.9, Cholesterol 5.1, Sodium 35.5, Carbohydrate 28.1, Fiber 1.4, Sugar 22.4, Protein 2.4
PECAN BRITTLE
A fall favorite with a healthier twist ;) Just like Peanut Brittle but w/ Pecans. Also good w/ Almonds
Provided by B.B.Grimm
Categories Lunch/Snacks
Time 18m
Yield 1 pound
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2237.5, Fat 101.8, SaturatedFat 21.3, Cholesterol 61.1, Sodium 1819.3, Carbohydrate 347.1, Fiber 10.5, Sugar 250.9, Protein 10.2
SOUR CREAM LAYER CAKE WITH PECAN BRITTLE
Make a cake the easy way: Spruce up a mix with sour cream, chocolate, brown sugar frosting and a crunchy pecan brittle.
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- Spray baking sheet with nonstick spray. Combine sugar, 1/4 cup water, and cream of tartar in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush, about 9 minutes. Add chopped pecans and swirl to blend. Pour out onto prepared baking sheet; spread evenly. Cool brittle completely. Cut 3 large pieces of brittle (each about 1 1/2 inches). Cut remaining brittle into 1/3-inch pieces. (Can be made 1 week ahead. Store airtight at room temperature.)
- Preheat oven to 350°F. Spray two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with waxed paper. Combine cake mix, eggs, sour cream, oil, vanilla extract, and almond extract in large bowl. Using electric mixer, beat mixture until well blended, about 3 minutes; fold in grated bittersweet chocolate. Divide batter equally between prepared pans.
- Bake cakes until brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes to loosen; turn out onto racks. Peel off paper and cool cakes completely.
- Combine 1/2 cup brown sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil until slightly thickened, about 3 minutes. Remove from heat; cool 5 minutes. Mix in cream. Beat 3 cups powdered sugar and butter in large bowl until well blended. Beat in brown sugar mixture. Beat in enough remaining powdered sugar to form frosting that is thick enough to spread.
- Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Sprinkle with 1/2 cup small brittle pieces; press into frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Stand large brittle pieces in center of cake. Arrange smaller brittle pieces in 1-inch-wide border around top edge of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)
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