Chewy Pecan Pie Brittle Recipes

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:

• 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.

PECAN PIE BRITTLE

Steps:

• Heat sugar in a 4-qt. saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied.
• Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes.
• Combine vanilla extract and baking soda in a bowl and then add to pan along with salt; stir to combine.
• Pour onto a baking sheet lined with foil or a silicone baking mat and spread into an even layer with a small rubber spatula; let cool completely.
• Break into bite-size pieces and store in an airtight container between sheets of wax paper.