Pecan Brittle Recipes

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PECAN BRITTLE



Pecan Brittle image

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

2 teaspoons plus 1 tablespoon butter, divided
1 cup sugar
1/2 cup light corn syrup
1 cup pecan halves
1 teaspoon baking soda
1 teaspoon vanilla extract

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.

PECAN BRITTLE



Pecan Brittle image

Make old-fashioned brittle just like the professionals with this easy recipe. A delicious, sweet and buttery homemade brittle that is loaded with pecans. Paula also provides a great gift packaging tip.

Provided by Paula Deen

Time 25m

Yield 25

Number Of Ingredients 7

2 cups toasted whole pecans
1 tablespoon salt
1 cup water
1 1/4 cups light corn syrup
2 1/2 cups sugar
4 tablespoons butter
3 teaspoons baking soda

Steps:

  • In a nonstick saucepan, heat and stir sugar, corn syrup, water and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 °F).
  • Add pecans and butter and cook to 300 °F stirring all the time to keep the nuts from burning. Pull off heat at 300 °F and stir in baking soda while beating to froth for 30 seconds.
  • Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.
  • This brittle has a great shelf life, if kept in airtight zip locks or containers; it will keep for 2 months.
  • Paula's Gift Packaging Tip: I love to junk for little pots and pans. I found this copper one at a store here in Savannah for FIVE dollars! I thought it would be the perfect way to gift my Pecan Brittle. I lined the saucepan with natural parchment paper piled it high with pecan brittle and tied a satin ribbon on the handle. Don't forget to add the recipe!

PECAN BRITTLE



Pecan Brittle image

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

1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 cup pecans (chopped)
2 tablespoons butter
1 teaspoon baking soda
2 teaspoons vanilla

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

BROWN SUGAR PECAN BRITTLE



Brown Sugar Pecan Brittle image

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

2 tablespoons butter
¼ cup brown sugar
1 teaspoon ground cinnamon, or more to taste
1 teaspoon vanilla extract
1 cup crushed pecans, or more to taste

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

PECAN BRITTLE



Pecan Brittle image

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

1 ½ teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup water
1 cup light corn syrup
2 ½ cups coarsely chopped pecans
3 tablespoons butter

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

PEANUT BRITTLE



Peanut Brittle image

If you'd like to try making your own candy, this easy peanut brittle recipe is a perfect place to start. While "brittle" is the term for any combination of sugar and water that's heated to the hard crack stage and cooled, it's the addition of salty peanuts that makes this homemade peanut brittle recipe so addictively delicious.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 1h45m

Yield 72

Number Of Ingredients 8

1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
1 pound shelled unroasted peanuts

Steps:

  • Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
  • Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
  • Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
  • Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg

PECAN PIE BRITTLE



Pecan Pie Brittle image

"This twist on traditional pecan pie provides a snack-able ending to the holiday feast. " - Saveur (Cooking time does not include time to cool)

Provided by rpgaymer

Categories     Candy

Time 20m

Yield 10 serving(s)

Number Of Ingredients 6

2 cups sugar
2 1/2 cups pecans, chopped
6 tablespoons unsalted butter, cubed
1 tablespoon vanilla extract
1/4 teaspoon baking soda
1 teaspoon kosher salt

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.

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