Maple Pecan Brittle Recipes

MAPLE-PECAN BRITTLE

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.

MAPLE-PECAN SHORTBREAD

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper; set aside. Into a medium bowl, sift flours and salt. Whisk in 1/2 cup chopped pecans; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1 1/2 hours or overnight.
• On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Sprinkle the entire surface with turbinado sugar.
• Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool.

MAPLE BACON PECAN BRITTLE

Steps:

• Bring sugar, water, corn syrup, and maple syrup to a boil in a large skillet over medium-high heat, stirring constantly. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Stir pecans and vanilla into syrup mixture until mixture begins to turn brown; add bacon. Cook until bacon mixture turns light brown, 1 to 3 minutes. Remove from heat and stir baking soda into bacon mixture. Pour brittle out onto a sheet of parchment paper set on a heat-proof surface and cool brittle to room temperature before breaking into pieces, at least 30 minutes.

MAPLE GRANOLA BRITTLE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Spread oats, almonds, pecans, and sunflower seeds in an even layer in a large shallow baking pan and bake, stirring occasionally, until oats are pale golden, about 15 minutes. Transfer to a bowl and toss with pumpkin seeds and zest.
• Line a baking sheet with nonstick liner. Cook brown sugar, syrup, juice, and salt in a 4- to 6-quart heavy saucepan over moderately high heat, stirring with a wooden spoon (be careful not to splash or splatter while stirring; mixture will become extremely hot), until it registers 290°F on thermometer, 8 to 10 minutes. Stir in butter until melted (mixture will thicken and become opaque), then quickly add nut mixture and stir until coated well. Immediately pour onto liner, then cover mixture with a sheet of parchment paper.
• Roll out brittle as thin as possible with a rolling pin. Carefully peel off parchment paper and discard (don't worry if some caramel sticks to parchment).
• Cool to room temperature, about 30 minutes. Break brittle into large pieces.

MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE

Steps:

• To prepare the pie crust: Break up the crackers and place them in the bowl of a food processor. Add sugar, if using, and cinnamon, then pulse and process to create fine crumbs. Alternatively, you can use a plastic baggie and a rolling pin to crush the crackers. You should end up with about 2 cups of crumbs.
• Place crackers in a bowl, melt the butter. This mixture should hold together when squeezed in your palm. If not, add a enough water so that it does.
• Preheat oven to 375 degrees F. Press the cracker crust into a pie pan.
• In a large bowl, combine pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs and beat lightly with a fork. Gradually stir in milk.
• Pour filling into the cracker crust. Bake until a knife inserted near the center comes out clean, about 55 to 60 minutes.
• Cool on wire rack. Cover, and chill in refrigerator for 2 hours.
• Meanwhile, spray a jellyroll pan with nonstick cooking spray or use a marble slab.
• To make the brittle: Combine Splenda, corn syrup, butter, and water in a saucepan. Stir over medium high heat until Splenda dissolves and mixture reaches a boil.
• Reduce heat to medium low and cook, stirring occasionally, until mixture reaches 275 degrees F on a candy thermometer, about 20 minutes.
• Add pecans, then cook and stir until 295 degrees; an additional 10 minutes.
• Remove pan from heat and sprinkle with the baking soda. Stir to combine.
• Spread mixture on the prepared pan or marble slab thinly. Sprinkle with sea salt. Once cool, break into pieces.
• To serve, top pie with Salted Pecan Brittle.

MARSHMALLOW PECAN BRITTLE

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.