PECAN BRITTLE
This is a favorite of my family. I love making this candy for Christmas.-Fern Newsom, Dubach, Louisiana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1 pound.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 136 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 90mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN BRITTLE
Make old-fashioned brittle just like the professionals with this easy recipe. A delicious, sweet and buttery homemade brittle that is loaded with pecans. Paula also provides a great gift packaging tip.
Provided by Paula Deen
Time 25m
Yield 25
Number Of Ingredients 7
Steps:
- In a nonstick saucepan, heat and stir sugar, corn syrup, water and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 °F).
- Add pecans and butter and cook to 300 °F stirring all the time to keep the nuts from burning. Pull off heat at 300 °F and stir in baking soda while beating to froth for 30 seconds.
- Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.
- This brittle has a great shelf life, if kept in airtight zip locks or containers; it will keep for 2 months.
- Paula's Gift Packaging Tip: I love to junk for little pots and pans. I found this copper one at a store here in Savannah for FIVE dollars! I thought it would be the perfect way to gift my Pecan Brittle. I lined the saucepan with natural parchment paper piled it high with pecan brittle and tied a satin ribbon on the handle. Don't forget to add the recipe!
OLD-FASHIONED PEANUT BRITTLE
Steps:
- Gather the ingredients.
- Line a work surface with heatproof pads or pot holders. Generously grease 2 (13 x 9 x 2-inch) rimmed baking sheets. Place the prepared sheets on the protected work surface.
- In a large saucepan with a candy thermometer attached, combine the sugar, corn syrup, and water.
- Cook the sugar mixture over medium heat, stirring frequently, until the sugar dissolves. Bring the sugar mixture to a boil. Carefully add the butter, stirring until melted. Begin to stir frequently when syrup reaches the thread stage, about 230 F.
- When the temperature reaches the soft-crack stage (280 F), add the peanuts. Stir constantly until hard-crack stage (300 F), is reached.
- Remove from heat and stir in baking soda. Mix well to combine.
- Immediately pour the mixture evenly into the prepared baking pans.
- As the peanut brittle cools, stretch it thinner by lifting and pulling at the edges with forks. Loosen the brittle from the pans after about 7 to 8 minutes, flipping the brittle over while the mixture is still semi-solid and flexible (the mixture should be removed from the pans as quickly as possible to avoid sticking).
- Break the hardened candy into pieces as desired. Store in an airtight container.
Nutrition Facts : Calories 280 kcal, Carbohydrate 31 g, Cholesterol 20 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 123 mg, Sugar 28 g, Fat 17 g, ServingSize 2 pounds peanut brittle, UnsaturatedFat 0 g
PECAN BRITTLE
This old-fashioned brittle utilizes the rich flavor of pecans instead of peanuts and is a hit with anyone who tries it. Store in an airtight container.
Provided by Fall
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h50m
Yield 32
Number Of Ingredients 8
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.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 18.4 g, Cholesterol 2.9 mg, Fat 7.2 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 73.3 mg, Sugar 12.5 g
PECAN BRITTLE
A fall favorite with a healthier twist ;) Just like Peanut Brittle but w/ Pecans. Also good w/ Almonds
Provided by B.B.Grimm
Categories Lunch/Snacks
Time 18m
Yield 1 pound
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2237.5, Fat 101.8, SaturatedFat 21.3, Cholesterol 61.1, Sodium 1819.3, Carbohydrate 347.1, Fiber 10.5, Sugar 250.9, Protein 10.2
CASHEW BRITTLE
I like this quick and easy recipe because it doesn't require a candy thermometer. It also makes a wonderful gift for nut lovers on your list. -Rhonda Glenn, Prince Frederick, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3/4 pound.
Number Of Ingredients 6
Steps:
- Grease a baking sheet with 1 teaspoon butter., In a microwave-safe bowl, mix sugar and corn syrup; microwave, uncovered, on high for 3 minutes. Stir to dissolve sugar; microwave 2 minutes longer. Stir in cashews and remaining butter; microwave on high for 40 seconds. Stir; continue microwaving in 20-second intervals until mixture turns a light amber color, about 1-2 minutes. (Mixture will be very hot.) Quickly stir in baking soda and vanilla until light and foamy., Immediately pour onto prepared pan, spreading with a metal spatula; cool slightly. Refrigerate until set, 15-20 minutes., Break brittle into pieces. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 184 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 170mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 2g protein.
AMISH PEANUT BRITTLE
We used to get this from a Amish lady in Moberly MO. Then she was nice enough to give us the recipe. It is light and bubbly and wonderful.
Provided by Gena S
Categories Candies
Time 20m
Number Of Ingredients 7
Steps:
- 1. Put first 3 ingredients in a large pan. Boil until hard ball stage. Then add in the butter and peanuts. Cook until it is golden in color. Remove from the heat. Add in the vanilla and soda. As soon as you do this it will start bubbling. Mix it fast then pour it onto a well greased cookie sheet. Do Not Spread it out, or it will not be as light and fluffy. Let it cool and break into pieces. Then enjoy!
AMISH PEANUT BRITTLE
Make and share this Amish Peanut Brittle recipe from Food.com.
Provided by MrsNestleroad
Categories Candy
Time 1h25m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, molasses, water and salt in a heavy saucepan.
- Cook slowly, stirring occasionally, to 280 degrees F.
- Stir in butter and immediately remove from heat.
- Stir in peanuts.
- Pour onto greased marble slab or stoneware platter and let cool.
- Break into pieces.
Nutrition Facts : Calories 258, Fat 12.7, SaturatedFat 3.3, Cholesterol 8.1, Sodium 50, Carbohydrate 34.2, Fiber 1.6, Sugar 27.4, Protein 5
FLUFFY PEANUT BRITTLE
This peanut brittle is very light and fluffy. It is important to coat cookie sheets with butter and put in the freezer to get them really cold before you need to pour the brittle. After you pour the candy you should put the pans in the fridge or outside if it is cold, so the brittle will set up quickly and stay fluffy. You could also use another nut if you are allergic to peanuts. This brittle won't break your teeth!
Provided by janefree
Categories Candy
Time 1h10m
Yield 2 pounds
Number Of Ingredients 7
Steps:
- Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In saucepan combine sugar, corn syrup, butter, and 1/2 cup water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 275°, soft-crack stage (about 30 minutes). Add nuts; cook and stir to 295°, hard-crack stage (15-20 minutes more). Remove saucepan from heat; remove thermometer.
- Quickly add vanilla, stir in briskly. Sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Cool; break into pieces. Store tightly covered.
- This recipe produces a "fluffy" brittle, the candy is lightly honeycombed and opaque. For a dark and clear brittle, omit the baking soda. And let me know how that works out.
Nutrition Facts : Calories 2500.8, Fat 113.2, SaturatedFat 27.1, Cholesterol 61, Sodium 1603.7, Carbohydrate 360.6, Fiber 15.5, Sugar 252.8, Protein 47.3
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