PECAN BRITTLE RECIPE RECIPES
PECAN BRITTLE RECIPE | MYRECIPES
Provided by MyRecipes
Yield Makes about 1 pound
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients in a large glass bowl. Microwave on HIGH 5 minutes, add pecans, and microwave 2 more minutes with 1,000-watt microwave. Microwave 4 more minutes if using a 700-watt microwave. Stir in remaining ingredients.
- Pour into a buttered 15- x 10-inch jellyroll pan; shake pan to spread thinly. Cool until firm, and break into pieces. Store in an airtight container.
MICROWAVE PECAN BRITTLE RECIPE | ALLRECIPES
The pecans give this brittle a whole new flavor. I am begged for this recipe all of the time. I hope all enjoy.
Provided by Texaskari22
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Total Time 49 minutes
Prep Time 10 minutes
Cook Time 9 minutes
Yield 10 servings
Number Of Ingredients 7
Steps:
- Butter a baking sheet.
- Combine pecans, sugar, corn syrup, and salt in a glass 4-cup measuring cup.
- Heat in microwave for 3 1/2 minutes; stir and heat for 3 1/2 more minutes. Stir butter into pecan mixture and heat in microwave for 2 more minutes.
- Stir baking soda and vanilla extract into pecan mixture until foamy; pour onto the prepared baking sheet. Allow to cool completely before breaking brittle into pieces. Store in an airtight container.
Nutrition Facts : Calories 217.5 calories, CarbohydrateContent 34.3 g, CholesterolContent 3.1 mg, FatContent 9.7 g, FiberContent 1.1 g, ProteinContent 1.1 g, SaturatedFatContent 1.5 g, SodiumContent 173.3 mg, SugarContent 24.9 g
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MICROWAVE PECAN BRITTLE RECIPE | MYRECIPES
This microwave pecan brittle recipe makes preparing this classic candy super simple.
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- 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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PECAN BRITTLE BARK COOKIES - PUREWOW
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Reviews 3.0
Total Time 1 hours 50 minutes
Calories 211 calories per serving
Reviews 3.0
Total Time 1 hours 50 minutes
Calories 211 calories per serving
- 1. Make the Pecan Brittle Bark: Heavily spray a rimmed baking sheet with the nonstick spray and line with parchment paper; set aside. 2. In a medium saucepan, combine the sugar, corn syrup and ? cup water over medium heat. Cook, stirring often, until the sugar dissolves, about 5 minutes. Continue to cook until the mixture reaches 250?F on a candy thermometer. Stir in the butter and continue to cook, stirring often, until the mixture reaches 300?F. 3. Remove the saucepan from the heat, stir in the pecans, vanilla, baking soda and salt and immediately spread the mixture over the prepared baking sheet to ?-inch thickness. Cool completely, 1 to 2 hours. Once cool, cut into ?-inch chunks. Reserve half of the brittle for another use. Clean the rimmed baking sheet and once again spray with nonstick spray and line with parchment. 4. Place the chocolate in a medium heat-safe bowl over a medium saucepan of simmer water. Do not let the bowl touch the water or the water come to a boil. Stir the chocolate frequently until melted and smooth. Pour onto the baking sheet using a spatula to smooth to ?-inch thickness and sprinkle with the brittle. Let cool completely, coarsely chop and place in the fridge or freezer until ready to use. 5. Make the Bark Cookies: Preheat the oven to 350?F and cover several baking sheets with parchment paper. Place a rack in the top third of the oven. 6. Cream the brown sugar and butter in the bowl of an electric stand mixer fitted with the paddle attachment until well blended, about 4 minutes on medium speed. Scrape down the sides and bottom of the bowl. With the mixer on low, add the eggs one at a time, making sure each is blended before adding the next. Add the oil and vanilla and run the mixer for 1 more minute. 7. In a medium bowl, whisk together the white whole-wheat flour, bread flour, baking powder, baking soda and sea salt. Add this dry mixture to the butter mixture and run the machine until barely blended and you still see streaks of flour. Take the bowl out of the mixer and stir in the brittle bark until evenly distributed throughout the dough. 8. Roll 2 tablespoons of the dough and set on the prepared baking sheet. Repeat with the remaining dough, leaving 2 inches between the balls. Bake one baking sheet at a time for 12 to 13 minutes in the top third of the oven.
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Reviews 83
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Total Time 17 minutes
Calories 102 calories per serving
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Nov 26, 2013 · 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.
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