Marshmallow Pecan 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.

TURTLE BRITTLE

Steps:

• Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet; toast until dark and fragrant, 12 to 14 minutes. Let cool completely, then coarsely chop.
• Line a rimmed baking sheet with parchment. In a medium saucepan, combine butter, sugar, 1 tablespoon water, and salt. Bring to a boil, stirring until butter melts, then reduce heatto medium-high and continue cooking, swirling pan occasionally, until a candy thermometer registers 280 degrees. Reduce heat to medium and continue cooking until thermometer registers 298 degrees.
• Remove from heat, stir in vanilla, and let stand until bubbles subside, about 30 seconds. Stir once, then pour mixture into center of prepared sheet, using a small circular motion (mixture will spread toward edges in an oval shape). Immediately sprinkle evenly with pecans. Let stand until hard and dry, about 1 hour.
• Drizzle half of chocolate evenly over top (reserving remaining chocolate for another use). Let stand until hard and dry, about 2 hours. Break into small pieces and serve, or store between layers of parchment in an airtight container at room temperature up to 1 month.

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.

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.

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.

MARSHMALLOW PECAN FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle marshmallows and pecans into pan., In a large heavy saucepan, combine the milk chocolate, German chocolate and remaining butter. Cook over low heat until smooth, stirring frequently. Pour over marshmallows and pecans. Refrigerate for 1 hour or until firm., Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container in the refrigerator.