MAPLE PECAN BRITTLE RECIPES

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MAPLE BACON PECAN BRITTLE RECIPE | ALLRECIPES



Maple Bacon Pecan Brittle Recipe | Allrecipes image

I adapted this recipe one night after having seen a peanut-bacon brittle on TV. It is sooooo good. I have trouble waiting for this stuff to cool before eating!

Provided by Ry

Categories     Meat and Poultry    Pork

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 20 servings

Number Of Ingredients 8

1 cup white sugar
½ cup water
6 tablespoons light corn syrup
2 tablespoons maple syrup
1 cup pecans
1 teaspoon vanilla extract
¾ cup crumbled, cooked maple bacon
1 teaspoon baking soda

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.

Nutrition Facts : Calories 139.6 calories, CarbohydrateContent 17 g, CholesterolContent 7.4 mg, FatContent 7.1 g, FiberContent 0.6 g, ProteinContent 3 g, SaturatedFatContent 1.3 g, SodiumContent 223 mg, SugarContent 13.1 g

MAPLE PECAN CARAMEL CORN RECIPE - NYT COOKING



Maple Pecan Caramel Corn Recipe - NYT Cooking image

Made from a combination of maple syrup and brown sugar, the rich, buttery caramel on this popcorn has a brittle, candy-like crunch that’s heightened by plenty of toasted pecans added alongside. (Cracker Jack fans can substitute roasted, salted peanuts.) A small amount of baking soda keeps the caramel from becoming sticky, but note that you’ll need an instant-read thermometer to yield the best result. If you’d rather use an air popper to prepare your popcorn, you can — just skip Step 2. The caramel corn will keep in an airtight container for at least a week.

Provided by Melissa Clark

Total Time 1 hours

Yield About 12 cups

Number Of Ingredients 9

3 tablespoons neutral oil, such as grapeseed or sunflower
1/3 cup popcorn kernels
1 cup toasted pecans (see Tip)
1/2 cup maple syrup
6 tablespoons unsalted butter
1/3 cup light brown sugar
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon baking soda

Steps:

  • Heat oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking sheet.
  • In a large pot with a tight-fitting lid, heat oil and 3 popcorn kernels over medium-high with lid on top. When kernels pop, add remaining kernels to pot, lower heat to medium-low, and crack the lid open a sliver, facing away from you, to release steam. (Alternatively, you could cover the pot with a mesh deep-frying screen, or an upside-down colander or strainer.) Cook, shaking the pot occasionally, until the popping stops.
  • Transfer popcorn to a heatproof bowl, discarding any unpopped kernels. Add nuts to bowl.
  • In a medium pot, bring maple syrup, butter and brown sugar to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy). Continue cooking, stirring constantly, until the mixture reaches 240 degrees on an instant-read thermometer. Remove from heat, and stir in salt, vanilla and baking soda. (Mixture may bubble up.)
  • Immediately pour hot syrup over popcorn mixture, and use a spatula to mix it well. Scrape popcorn onto prepared baking sheet in one layer. Bake, rotating the pan after 15 minutes, for 25 to 35 minutes. You’ll know it’s done when you can remove a piece of the popcorn, and after letting it cool for about a minute, it’s crisp when you bite into it. Taste and sprinkle lightly with more salt if you like. Let cool before serving.

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