Best 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.

SALTED CARAMEL CUPCAKES WITH PECAN COCONUT BRITTLE CRUMBLE AND CARAMEL SWISS BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Line two standard muffin pans with 24 cupcake liners.
• For the salted caramel: Combine the sugar, 1/3 cup water and the corn syrup in a small saucepan. Stir with a wooden spoon and bring to a simmer over medium heat. Simmer, swirling the pot occasionally, until the mixture is a beautiful amber color (watch closely). Once the desired color is reached, immediately add the butter and stir with a wooden spoon until completely incorporated. Remove from the heat. Add the heavy cream and stir to incorporate. Stir in the coarse salt. Pour 1/2 cup of the salted caramel into a small bowl or measuring cup, and the remainder into another bowl. Cool completely, stirring occasionally. (You can speed up the cooling by putting the caramel into the refrigerator, but it must be pourable when you are ready to assemble the cupcakes.)
• For the brittle: Butter a small baking sheet and set aside. In a small but deep saucepan, combine the sugar, corn syrup, butter and 2 tablespoons water. Bring to a full boil over high heat, and boil until a candy thermometer reaches 280 degrees F. Remove from the heat and immediately stir in the baking soda, and then the pecans. Pour onto the prepared pan and spread with a rubber spatula. Top with the coconut. Allow to cool. Break the brittle into pieces of desired size.
• For the cupcakes: In a medium bowl, sift together the all-purpose flour, cake flour, baking powder and kosher salt and set aside. Combine the milk and vanilla and set aside. In the bowl of an electric stand mixer with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary. Once incorporated, add the eggs, one at a time, at low speed. Be sure to incorporate after each addition, scraping down the sides of the bowl as necessary. Do not over beat. Once incorporated, add the flour mixture and the milk mixture. Alternate with three parts flour and two parts milk, being sure to scrape down the sides of the bowl as necessary (we don't want any butter chunks stuck to the bottom). Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
• Bake until a skewer inserted in the center comes out clean, 18 to 20 minutes. Transfer the pans to cooling racks and cool for about 5 minutes, and then transfer the cupcakes to the racks to cool completely before filling and frosting.
• While the cupcakes are baking, make the buttercream: Combine the sugar and egg whites in the bowl of a stand mixer. Place the bowl over simmering water and whisk continuously until the sugar is melted. Remove from the heat, place under the mixer with a whisk attachment and whisk at medium-high speed until soft peaks form and it cools to room temperature. Add the butter and beat until incorporated. With the mixer running, slowly beat in the 1/2 cup reserved salted caramel until the mixture is homogenous. Set aside at cool room temperature until you are ready to frost the cupcakes.
• To assemble: Use a small serrated knife, core each cupcake about 1 1/4 inches wide at the top and halfway into the cake. (Discard the cores-or nibble while you work.) Fill each with about 1 tablespoon of the remaining salted caramel. Sprinkle with about 1/4 teaspoon coarse salt. Frost each cupcake with a generous amount of caramel Swiss buttercream and garnish with crumbled pecan coconut brittle. Eat.

BROWN SUGAR PECAN BRITTLE

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.

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.

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.

PECAN BRITTLE (MICROWAVE)

Steps:

• Combine sugar and corn syrup in a microwave-safe bowl. Heat in a microwave at 70%, or 700W, power for 4 minutes. Remove and stir. Microwave again at 70% power for 4 minutes. Add pecans, butter, and vanilla extract.
• Microwave at 100%, or 1000W, power for 3 minutes. Add baking soda and stir until frothy.
• Pour out onto a parchment paper-lined cookie sheet and let cool for 15 minutes.

CHIFFON PUMPKIN PIE WITH PECAN BRITTLE

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.

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 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.

ALMOND BRITTLE AND PECAN BRITTLE

Steps:

• 1. ALMOND BRITTLE: Have almonds warm in a 200 degree oven in large baking dish. Combine sugar and karo syrup in large iron skillet or other heavy skillet over MEDIUM HEAT. Stir with wooden spoon until disolved.
• 2. Add Almonds and salt.
• 3. Stir constantly until mixture on sides of skillet starts to turn yellow. Add butter and stir. Turn off heat, add soda quickly, it will foam, stir real fast.
• 4. Turn immediately onto well greased, warm cookie sheet. Spread quickly. When cool, break into pieces.
• 5. PECAN BRITTLE: Butter a 10x15 inch pan; set aside. Preheat oven to 200 degrees F.Place pecans in a 9x13 inch baking pan, keep warm in oven until candy is cooking.
• 6. In heavy two quart sauce pan combine heavy cream,corn syrup,water, and sugar. Heat over med/ high heat stirring constantly until mixture comes to a boil. Continue cooking until hard cracked stage is reached, 300 degrees on candy thermometer. Stir in butter and continue cooking syrup to 285 degrees on candy thermometer, or soft crack stage.
• 7. Remove from heat, stir in salt,soda, and vanilla. Add warm pecans and stir until pecans are well coated. Pour on to buttered baking dish and spread quickly, allow to cool completely. Should make 30 pieces. Store in air tight container.
• 8. ** THESE BRITTLES ARE NICE TO MAKE AHEAD AND HAVE ON HAND, THEY CAN ACT AS A FILL IN ON ANY TRAY OR MIX UP AND SERVE ALONE IN CANDY TRAY WITH OTHER COLORFUL CANDIES AND CHOCOLATES.

PECAN CHOCOLATE CHIP COOKIE BRITTLE

Steps:

• Heat oven to 350°F. Lightly grease 15x10x1-inch pan with shortening.
• In small bowl, mix flour, baking powder, baking soda and salt. In large bowl, mix butter, both sugars and vanilla; add flour mixture, stirring until smooth. Stir in chocolate chips, pecans and coconut (dough will look crumbly). Press dough evenly into pan, pressing almost to edges.
• Bake 18 to 20 minutes or until lightly browned and crisp. Cool completely in pan, about 30 minutes. Break cookie into 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.

MICROWAVE PECAN BRITTLE

Steps:

• 1. In a microwave, cook or pecans, sugar, corn syrup for 4 minutes. Add a teaspoon of butter or margarine and a teaspoon of vanilla, stir and cook for 2 minutes more.
• 2. Remove and add a teaspoon of baking soda. Stir until light and foamy.
• 3. Pour into a greased cookie sheet, let cool one hour. Flip over and crack with back of a spoon into desired pieces.
• 4. Note: Be sure to use a microwave safe bowl. Be very careful not to get the hot mixture on you. You may have to adjust times according to your microwave.

ALMOND-PECAN BRITTLE

Steps:

• Place almonds and pecans on a baking tray and bake at 180 degrees C for 5 minutes or until golden. Set aside to cool.
• Place sugar, brown sugar, golden syrup and water in a heavy-based sauce pan and cook over medium heat, stirring until sugar dissolves.
• Add butter, bring to the boil and boil, without stirring, until mixture reaches hard crack stage (when the syrup is dropped into iced water it separates into threads which become hard and brittle) or 150 C on a sugar thermometer.
• Stir in bicarbonate of soda and toasted nuts.
• Pour into a lightly oiled 23 cm cake tin.
• When almost set, cut into squares.

PECAN PIE BRITTLE

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.

MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE

Steps:

• directions Filling:: 1. Prepare Pastry for Single-Crust Pie. Preheat oven to 375 degrees F. 2. For filling, in a large bowl combine pumpkin, maple syrup, brown sugar, vanilla, and 1/2 tsp. salt. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir to combine. 3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack for 1 hour. Cover and refrigerate at least 2 hours. 4. To serve, sprinkle with Salted Pecan Brittle. Salted Pecan Brittle:: 5. Line a shallow baking pan with foil and coat with nonstick cooking spray; set aside. In a small saucepan combine the sugar and water. Stir over medium heat until sugar is dissolved. Bring to boiling. Boil at a moderate steady rate, without stirring, until mixture turns a dark amber color, about 10 minutes. Stir in pecans and 1/2 tsp. sea salt. Remove from heat and immediately pour onto the prepared baking pan. Using a spatula, spread evenly. Immediately sprinkle with remaining sea salt. Cool completely. Break into large pieces. from the test kitchen Pecan brittle can be made ahead - if you can keep people from eating it that long. Store in a covered container at room temperature up to 1 week.

SOUR CREAM LAYER CAKE WITH PECAN BRITTLE

Steps:

• Spray baking sheet with nonstick spray. Combine sugar, 1/4 cup water, and cream of tartar in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush, about 9 minutes. Add chopped pecans and swirl to blend. Pour out onto prepared baking sheet; spread evenly. Cool brittle completely. Cut 3 large pieces of brittle (each about 1 1/2 inches). Cut remaining brittle into 1/3-inch pieces. (Can be made 1 week ahead. Store airtight at room temperature.)
• Preheat oven to 350°F. Spray two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with waxed paper. Combine cake mix, eggs, sour cream, oil, vanilla extract, and almond extract in large bowl. Using electric mixer, beat mixture until well blended, about 3 minutes; fold in grated bittersweet chocolate. Divide batter equally between prepared pans.
• Bake cakes until brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes to loosen; turn out onto racks. Peel off paper and cool cakes completely.
• Combine 1/2 cup brown sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil until slightly thickened, about 3 minutes. Remove from heat; cool 5 minutes. Mix in cream. Beat 3 cups powdered sugar and butter in large bowl until well blended. Beat in brown sugar mixture. Beat in enough remaining powdered sugar to form frosting that is thick enough to spread.
• Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Sprinkle with 1/2 cup small brittle pieces; press into frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Stand large brittle pieces in center of cake. Arrange smaller brittle pieces in 1-inch-wide border around top edge of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)

MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE

Steps:

• 1. FOR FILLING: In a large bowl combine the pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs; beat lightly until combined. Gradually add the milk, stirring to combine.
• 2. Pour filling into a prepared pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake in a preheated 375-degree oven for 30 minutes. Remove foil. Continue baking about 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack and then cover and chill for 2 hours. To serve, top with Salted Pecan Brittle.
• 3. SALTED PECAN BRITTLE: In a small saucepan combine the sugar and water. Stir over medium heat until sugar is dissolved. Bring to boiling and continue to boil, without stirring, until mixture turns a dark, amber color, about 10 minutes. Stir in the toasted chopped pecans and 1/2 tsp. sea salt.
• 4. Remove from heat; immediately pour onto a baking pan that is lined with foil and sprayed with nonstick cooking spray. Spread mixture evenly over pan and immediately sprinkle with the remaining 1/2 tsp. sea salt. Cool completely and break into large pieces. Sprinkle over pie.

OAT AND PECAN BRITTLE COOKIES

Steps:

• Place a rack in middle of oven; preheat to 350°. Toast pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool.
• Line another small rimmed baking sheet with a Silpat baking mat. Cook granulated sugar, butter, and 2 Tbsp. water in a small saucepan over medium-low heat, stirring gently with a heatproof rubber spatula, until sugar is dissolved. Increase heat to medium and bring syrup to a rapid simmer. Cook, without stirring, swirling pan often, until syrup turns a deep amber color, 8-10 minutes. Immediately remove saucepan from heat and stir in pecans. Once pecans are well coated, add baking soda and salt and stir to incorporate (mixture will foam and sputter as baking soda aerates caramel). Working quickly (it will harden fast), scrape mixture onto prepared baking sheet and spread into a thin layer. Let cool completely, 5-10 minutes. Chop into pea-size pieces; set aside.
• Place half of butter (½ cup) in the bowl of a stand mixer. Bring remaining butter to a boil in a small saucepan over medium-low heat, stirring often with a heatproof rubber spatula. Cook, scraping bottom and sides of pan constantly, until butter sputters, foams, and, eventually, you see browned bits floating on the surface, 5-7 minutes. Pour brown butter over butter in stand mixer bowl, making sure to scrape in all the browned bits. Let sit until butter begins to resolidify, about 30 minutes.
• Pulse flour, salt, and baking soda in a food processor to combine. Add half of reserved pecan brittle and 1 cup oats; process in long pulses until oats and brittle are finely ground.
• Add brown sugar and granulated sugar to butter and beat with paddle attachment on medium speed until light and smooth but not fluffy, about 2 minutes. Scrape down sides of bowl and add eggs and vanilla. Beat until very light and satiny, about 1 minute. Scrape down sides of bowl and add flour mixture; beat on low speed until no dry spots remain and you have a soft, evenly mixed dough. Add remaining half of brittle and remaining 1 cup oats; mix on low speed just to distribute. Fold batter several times with a spatula to ensure everything is evenly mixed.
• Using a 2-oz. scoop or ¼-cup measuring cup, scoop level portions of dough to make 18 cookies. Place on a parchment-lined baking sheet, spacing as close together as possible (you'll space them out before baking). Cover tightly with plastic wrap and chill at least 12 hours and up to 2 days. (If you're pressed for time, a couple hours will do; cookies just won't be as chewy.)
• When ready to bake, place racks in upper and lower thirds of oven; preheat to 350°. Line 2 large rimmed baking sheets with parchment paper. Arrange 6 cookies on each prepared baking sheet, spacing at least 3" apart.
• Bake cookies, rotating baking sheets top to bottom and front to back after 12 minutes, until dark golden brown around the edges, 16-20 minutes. Let cookies cool 5 minutes on baking sheets, then transfer cookies to a wire rack with a spatula and let cool completely.
• Carefully move a rack to middle of oven. Arrange remaining dough on one of the baking sheets (it's okay if it's still warm). Bake as before (this batch might go a bit faster).
• Do ahead: Dough can be formed 2 months ahead; chill dough balls at least 2 hours before transferring to freezer. Once frozen solid, store in resealable plastic freezer bags and keep frozen. No need to thaw before baking, but you may need to add a minute or two to the baking time. Cookies can be baked 5 days ahead; store airtight at room temperature.