Pecan Pie Brittle Recipes

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.

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.

Steps:

• 1. To make the pie: Preheat the oven to 350°F. Bake the crust until warm and fragrant, 12 to 15 minutes. Set aside to cool.
• 2. Sprinkle the gelatin over 3 tablespoons of water in a small cup and let sit for 5 minutes. Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spice, and salt in a medium saucepan. Cook over medium-low heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6 to 8 minutes.
• 3. Whisk the gelatin mixture into the saucepan with pumpkin mixture until combined and the gelatin is dissolved completely. Let sit at room temperature, stirring frequently, until it is cool but not set, 30 to 40 minutes. Transfer to a large bowl.
• 4. Beat ¾ cup of the cream in a large bowl until semi-stiff peaks form. Fold the whipped cream into the cooled pumpkin mixture, folding just until combined. Pour into the graham cracker crust. Place plastic wrap directly on the filling and refrigerate until firm, about 3 hours or overnight.
• 5. For the brittle: Spray a rimmed baking sheet with cooking spray. Have a candy thermometer, a bowl of water and a pastry brush ready.
• 6. Put the sugar and ¼ cup water in a medium saucepan and place over medium-high heat. Cook without stirring, allowing the water to evaporate as the sugar begins to melt. Dip the pastry brush in the bowl of water and brush down the sides of the pan if any sugar crystals begin to form around the edges. When the sugar turns a deep caramel color and registers 300°F. on the candy thermometer, about 15 minutes, pick up pan and gently swirl to melt any sugar that hasn't dissolved. Carefully pour the melted sugar onto the prepared baking sheet, spreading it out as much as possible. Immediately sprinkle the toasted pecan pieces and salt evenly over the top and allow to cool completely, about 30 minutes.
• 7. Beat the remaining ½ cup cream in a until stiff peaks form. Spread the cream over the top of the pie. Break up the brittle into shards and put them into the whipped cream; slice the pie and serve with more brittle.

Steps:

• Heat sugar in a 4-qt. saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied.
• Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes.
• Combine vanilla extract and baking soda in a bowl and then add to pan along with salt; stir to combine.
• Pour onto a baking sheet lined with foil or a silicone baking mat and spread into an even layer with a small rubber spatula; let cool completely.
• Break into bite-size pieces and store in an airtight container between sheets of wax paper.

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.

Steps:

• Place a medium saucepan over medium heat.
• Add a tablespoon of coconut oil then add your pecans to the pan. Toss around to coat in the oil and keep moving to help roast your pecans without burning them.
• When your pecans begin to become fragrant and browned a bit, add your honey and maple syrup. Mix well.
• Once your sugar begins to thicken just a little, add your coconut oil and coconut cream concentrate. Keep mixing with a rubber spatula to make sure your coconut cream concentrate doesn't burn.
• Then add your cinnamon, vanilla extract, and a pinch of salt.
• When everything is well combined, turn burner on low and let simmer for about 3-4 minutes to thicken just a bit. (it won't get super thick, so don't expect that).
• While your mixture is thickening, line a 8×8 glass baking dish with parchment paper, pressing the paper down into the sides of the dish.
• Then pour your mixture into the parchment-lined baking dish and use a spoon to spread out the pecans throughout the mixture.
• Place in the freezer and let freeze for an hour or more. When you pull it from the freezer, it should be completely hardened but still have a chewyness to it.
• Use a knife to break it into pieces.
• Store in the freezer until serving!