MICROWAVE PECAN BRITTLE RECIPES

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PECAN BRITTLE (MICROWAVE) RECIPE | ALLRECIPES



Pecan Brittle (Microwave) Recipe | Allrecipes image

I modified the microwave peanut brittle found on this site to suit my in-laws preference for pecan brittle.

Provided by FASTFINAL137

Categories     Desserts    Nut Dessert Recipes    Pecan Dessert Recipes

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1 /2 pound batch

Number Of Ingredients 6

1 cup white sugar
½ cup corn syrup
1?½ cups pecan pieces
3 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon baking soda

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.

Nutrition Facts : Calories 348.7 calories, CarbohydrateContent 43.9 g, CholesterolContent 11.4 mg, FatContent 20.4 g, FiberContent 2.1 g, ProteinContent 2.1 g, SaturatedFatContent 4.1 g, SodiumContent 200.8 mg, SugarContent 31.4 g

MICROWAVE PECAN BRITTLE RECIPE | MYRECIPES



Microwave Pecan Brittle Recipe | MyRecipes image

This microwave pecan brittle recipe makes preparing this classic candy super simple.

Provided by Janie Proffitt Flippo, Roanoke, Virginia

Yield 3/4 pound

Number Of Ingredients 6

1 cup sugar
½ cup light corn syrup
1 cup pecan pieces
1 teaspoon butter or margarine
1 teaspoon vanilla extract
1 teaspoon baking soda

Steps:

  • Combine sugar and corn syrup in a 1 1/2-quart microwave-safe bowl, stirring well.
  • Microwave at HIGH 4 minutes; stir in pecans. Microwave at HIGH 5 to 7 minutes or until lightly browned. Stir in butter and vanilla; microwave 1 minute. Stir in soda until foamy.
  • Pour mixture onto a lightly greased baking sheet; cool on pan on a wire rack. Break into pieces, and store in an airtight container.

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