Pecan Pie Brittle Recipes

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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

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.

CHIFFON PUMPKIN PIE WITH PECAN BRITTLE



Chiffon Pumpkin Pie with Pecan Brittle image

Provided by Food Network Kitchen

Time 5h10m

Yield 8 Servings

Number Of Ingredients 13

One 9-inch prepared graham cracker pie crust
1 packet unflavored gelatin
One 15-ounce can pure pumpkin puree
¾ cup whole milk
½ cup sugar
2 large egg yolks
1 teaspoon pumpkin pie spice
Pinch fine salt
1¼ cups cold heavy cream
Brittle:
2 cups sugar
1 cup toasted pecan halves, broken into peanut-size pieces
1 teaspoon kosher salt

Steps:

  • 1. To make the pie: Preheat the oven to 350°F. Bake the crust until warm and fragrant, 12 to 15 minutes. Set aside to cool.
  • 2. Sprinkle the gelatin over 3 tablespoons of water in a small cup and let sit for 5 minutes. Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spice, and salt in a medium saucepan. Cook over medium-low heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6 to 8 minutes.
  • 3. Whisk the gelatin mixture into the saucepan with pumpkin mixture until combined and the gelatin is dissolved completely. Let sit at room temperature, stirring frequently, until it is cool but not set, 30 to 40 minutes. Transfer to a large bowl.
  • 4. Beat ¾ cup of the cream in a large bowl until semi-stiff peaks form. Fold the whipped cream into the cooled pumpkin mixture, folding just until combined. Pour into the graham cracker crust. Place plastic wrap directly on the filling and refrigerate until firm, about 3 hours or overnight.
  • 5. For the brittle: Spray a rimmed baking sheet with cooking spray. Have a candy thermometer, a bowl of water and a pastry brush ready.
  • 6. Put the sugar and ¼ cup water in a medium saucepan and place over medium-high heat. Cook without stirring, allowing the water to evaporate as the sugar begins to melt. Dip the pastry brush in the bowl of water and brush down the sides of the pan if any sugar crystals begin to form around the edges. When the sugar turns a deep caramel color and registers 300°F. on the candy thermometer, about 15 minutes, pick up pan and gently swirl to melt any sugar that hasn't dissolved. Carefully pour the melted sugar onto the prepared baking sheet, spreading it out as much as possible. Immediately sprinkle the toasted pecan pieces and salt evenly over the top and allow to cool completely, about 30 minutes.
  • 7. Beat the remaining ½ cup cream in a until stiff peaks form. Spread the cream over the top of the pie. Break up the brittle into shards and put them into the whipped cream; slice the pie and serve with more brittle.

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 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.

CHEWY PECAN PIE BRITTLE



Chewy Pecan Pie Brittle image

Make and share this Chewy Pecan Pie Brittle recipe from Food.com.

Provided by Cathleen Colbert

Categories     Candy

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 cup pecans (more would work if you REALLY love pecans)
1/2 cup honey
1/2 cup maple syrup
1/2 cup coconut oil, melted
1/2 cup coconut butter
2 teaspoons cinnamon
1 teaspoon vanilla extract
1 pinch salt

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!

Nutrition Facts : Calories 2266, Fat 148.4, SaturatedFat 97.7, Sodium 181.6, Carbohydrate 257.6, Fiber 8.3, Sugar 237.2, Protein 5.8

BROWNED BUTTER PECAN PIE



Browned Butter Pecan Pie image

Looking for a delicious dessert made using Pillsbury™ refrigerated pie crust? Then check out this browned butter pecan pie that's baked to perfect golden brown hue.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h25m

Yield 8

Number Of Ingredients 8

1/2 cup butter (do not use margarine)
1 cup sugar
1 cup light corn syrup
1 teaspoon vanilla bean paste or vanilla
1/4 teaspoon salt
4 eggs, beaten
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/4 cups pecan halves

Steps:

  • In 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes, stirring often, until butter stops foaming and browned bits form at bottom of pan. Stir in sugar and corn syrup. Cook over low heat 15 to 18 minutes, stirring frequently, until sugar is dissolved. Cool 1 hour. Add vanilla bean paste, salt and eggs; beat with wire whisk until well blended.
  • Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour filling into crust-lined plate. Arrange pecan halves in concentric circles on top of filling. With fork, gently press pecans into filling to glaze, keeping pecans in circular pattern.
  • Bake 50 to 55 minutes or until filling is set and crust is golden brown. Cover crust edge with strips of foil after 40 minutes to prevent excessive browning. Cool completely on cooling rack, 3 to 4 hours, before slicing.

Nutrition Facts : Calories 588, Carbohydrate 74 g, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 327 mg

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