Best Marshmallow Pecan Brittle Recipes

PECAN BRITTLE RECIPE

Steps:

• Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
• In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved.
• Add in pecans, stirring until combined.
• Place a candy thermometer into the mixture and continue cooking. Stir frequently until temperature reaches 300°F.
• Immediately remove saucepan from heat and quickly stir in butter, vanilla, cinnamon, and baking soda.
• Immediately pour onto prepared baking sheet. Using a rubber spatula, spread the mixture into rectangle about 14x12 inches.
• Cool completely.
• Snap candy into pieces and store in an airtight container at room temperature.

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:

• 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.

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.