PECAN BRITTLE
This is a favorite of my family. I love making this candy for Christmas.-Fern Newsom, Dubach, Louisiana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1 pound.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 136 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 90mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
MICROWAVE PECAN BRITTLE
The pecans give this brittle a whole new flavor. I am begged for this recipe all of the time. I hope all enjoy.
Provided by Texaskari22
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 49m
Yield 10
Number Of Ingredients 7
Steps:
- Butter a baking sheet.
- Combine pecans, sugar, corn syrup, and salt in a glass 4-cup measuring cup.
- Heat in microwave for 3 1/2 minutes; stir and heat for 3 1/2 more minutes. Stir butter into pecan mixture and heat in microwave for 2 more minutes.
- Stir baking soda and vanilla extract into pecan mixture until foamy; pour onto the prepared baking sheet. Allow to cool completely before breaking brittle into pieces. Store in an airtight container.
Nutrition Facts : Calories 217.5 calories, Carbohydrate 34.3 g, Cholesterol 3.1 mg, Fat 9.7 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 173.3 mg, Sugar 24.9 g
MAPLE-PECAN BRITTLE
A unique twist on peanut brittle. I mixed the seasonal flavors of maple and pecans and it turned out beautifully. The brittle has a slightly buttery taste to it from the nuts and a warmth from the maple.
Provided by foolwithflour
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 36
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment paper or spray with cooking spray.
- Mix sugar, corn syrup, maple syrup, water, and salt together in a pot over medium heat until sugar is dissolved, 5 to 10 minutes. Fold pecans into sugar mixture.
- Place a candy thermometer in pecan mixture and turn heat up to medium-high. Gently stir mixture until it reaches 300 degrees F (150 degrees C), about 10 minutes.
- Quickly removing pot from heat and stir in margarine and baking soda until well mixed. Pour mixture onto the prepared baking sheet and spread out with a spatula. Allow to cool until hardened, about 30 minutes. Break into pieces.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 18.8 g, Fat 8 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 152.4 mg, Sugar 15.3 g
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
PECAN BRITTLE
This old-fashioned brittle utilizes the rich flavor of pecans instead of peanuts and is a hit with anyone who tries it. Store in an airtight container.
Provided by Fall
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h50m
Yield 32
Number Of Ingredients 8
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.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 18.4 g, Cholesterol 2.9 mg, Fat 7.2 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 73.3 mg, Sugar 12.5 g
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
PAW PAW'S TEXAS PECAN BRITTLE
This is a classic holiday treat that we all look forward to. I have been known, since childhood, to sneak into the pantry for this sweet treat.
Provided by LindseyKay
Categories Candy
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Bring the first 3 ingredients to 260°F.
- When temperature reaches 280°F add remaining ingredients.
- Add the baking soda last.
- Pour onto greased cookie sheet to cool.
Nutrition Facts : Calories 556.7, Fat 29.1, SaturatedFat 4.1, Cholesterol 7.6, Sodium 156.5, Carbohydrate 77.1, Fiber 3.5, Sugar 59.3, Protein 3.4
MARSHMALLOW PECAN BRITTLE
found this recipe from 1971 in a box of recipe clippings at a Church garage sale have not tried this yet...
Provided by grandma2969
Categories Candy
Time 50m
Yield 30 pieces
Number Of Ingredients 4
Steps:
- Place sugar in a heavy 10" skillet --
- says you can use a teflon skillet and stir with wooden spoon.
- heat slowly, stirring constantly until sugar melts and forms a smooth golden syrup.
- remove from heat, blend in nuts and marshmallows --
- pour into buttered 9" square pan.when hard, break into pieces.
Nutrition Facts : Calories 76.4, Fat 1.3, SaturatedFat 0.1, Sodium 8.4, Carbohydrate 16.7, Fiber 0.2, Sugar 15.6, Protein 0.2
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
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