Marshmallow Pecan Brittle Food
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
MARSHMALLOW PECAN FUDGE
Rich and creamy chocolate covers chewy marshmallows and crunchy nuts in this fantastic fudge. It disappears quickly from my holiday candy tray.-Jan Lutz, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle marshmallows and pecans into pan., In a large heavy saucepan, combine the milk chocolate, German chocolate and remaining butter. Cook over low heat until smooth, stirring frequently. Pour over marshmallows and pecans. Refrigerate for 1 hour or until firm., Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 61 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 17mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
MARSHMALLOW PECAN BRITTLE
found this recipe from 1971 in a box of recipe clippings at a Church garage sale have not tried this yet...
Provided by grandma2969
Categories Candy
Time 50m
Yield 30 pieces
Number Of Ingredients 4
Steps:
- Place sugar in a heavy 10" skillet --
- says you can use a teflon skillet and stir with wooden spoon.
- heat slowly, stirring constantly until sugar melts and forms a smooth golden syrup.
- remove from heat, blend in nuts and marshmallows --
- pour into buttered 9" square pan.when hard, break into pieces.
Nutrition Facts : Calories 76.4, Fat 1.3, SaturatedFat 0.1, Sodium 8.4, Carbohydrate 16.7, Fiber 0.2, Sugar 15.6, Protein 0.2
AMISH PEANUT BRITTLE RECIPE
Steps:
- Cover a cookie sheet with parchment paper. Spray the parchment paper with non-stick cooking spray.
- Crush peanuts, then set aside.
- In a medium saucepan, mix together water, sugar and corn syrup. Heat until it reaches 260F degrees and the sugar has dissolved.
- Add butter and peanuts. Cook until mixture reaches 300F degrees or the hard crack stage. Remove from heat and add baking soda and vanilla. Stir thoroughly.
- Pour the mixture onto the prepared cookie sheet.Let cool completely.
- Break the candy into pieces.
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- Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper. Spread pecans on baking sheet lined with parchment and toast in oven for 5-7 minutes, stirring occasionally, until the pecans are fragrant and snap when broken. Set aside. The tray for the pecans may be used again later, just put new parchment down.
- Combine sugar, corn syrup, and water in large saucepan over medium heat, stirring occasionally until the sugar is dissolved and the mixture is clear. This may take 10 minutes or more.
- Put a candy thermometer in the pan, increase the heat to medium-high and cook without stirring until the mixture reaches 230 degrees F on the candy thermometer. Once this happens, add the butter and toasted pecans. Stir the mixture constantly until it reaches 305 degrees F. It will bubble and be incredibly hot, so be careful. When it reaches the desired temperature, it should be caramel colored and fragrant. This process will take time.
- Remove from heat and stir in baking soda and vanilla. The mixture will bubble, so it is again important to use caution. If the mixture hardens too quickly, put it over either the still warm burner or low heat until it comes back together.
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