Best 4 Maple Pecan Brittle Recipes

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Are you craving a crunchy, sweet treat that will satisfy your sweet tooth and leave you wanting more? Look no further than maple pecan brittle! This irresistible confection combines the rich flavor of maple syrup, the nutty crunch of pecans, and the brittle texture of caramelized sugar for an unforgettable snacking experience. Whether you're a seasoned baker looking to expand your repertoire or a novice cook seeking an easy-to-follow recipe, this guide will provide you with all the necessary information and step-by-step instructions to create the perfect maple pecan brittle. Get ready to embark on a culinary journey that will leave you with a delicious treat and a newfound appreciation for the art of candy making.

Let's cook with our recipes!

MAPLE BACON PECAN BRITTLE



Maple Bacon Pecan Brittle image

I adapted this recipe one night after having seen a peanut-bacon brittle on TV. It is sooooo good. I have trouble waiting for this stuff to cool before eating!

Provided by Ry

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 20

Number Of Ingredients 8

1 cup white sugar
½ cup water
6 tablespoons light corn syrup
2 tablespoons maple syrup
1 cup pecans
1 teaspoon vanilla extract
¾ cup crumbled, cooked maple bacon
1 teaspoon baking soda

Steps:

  • Bring sugar, water, corn syrup, and maple syrup to a boil in a large skillet over medium-high heat, stirring constantly. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  • Stir pecans and vanilla into syrup mixture until mixture begins to turn brown; add bacon. Cook until bacon mixture turns light brown, 1 to 3 minutes. Remove from heat and stir baking soda into bacon mixture. Pour brittle out onto a sheet of parchment paper set on a heat-proof surface and cool brittle to room temperature before breaking into pieces, at least 30 minutes.

Nutrition Facts : Calories 139.6 calories, Carbohydrate 17 g, Cholesterol 7.4 mg, Fat 7.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 223 mg, Sugar 13.1 g

MAPLE-PECAN BRITTLE



Maple-Pecan Brittle image

A unique twist on peanut brittle. I mixed the seasonal flavors of maple and pecans and it turned out beautifully. The brittle has a slightly buttery taste to it from the nuts and a warmth from the maple.

Provided by foolwithflour

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 36

Number Of Ingredients 8

2 cups white sugar
½ cup corn syrup
½ cup pure maple syrup
½ cup water
1 teaspoon salt
12 ounces chopped pecans
¼ cup margarine, softened
2 teaspoons baking soda

Steps:

  • Line a baking sheet with parchment paper or spray with cooking spray.
  • Mix sugar, corn syrup, maple syrup, water, and salt together in a pot over medium heat until sugar is dissolved, 5 to 10 minutes. Fold pecans into sugar mixture.
  • Place a candy thermometer in pecan mixture and turn heat up to medium-high. Gently stir mixture until it reaches 300 degrees F (150 degrees C), about 10 minutes.
  • Quickly removing pot from heat and stir in margarine and baking soda until well mixed. Pour mixture onto the prepared baking sheet and spread out with a spatula. Allow to cool until hardened, about 30 minutes. Break into pieces.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 18.8 g, Fat 8 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 152.4 mg, Sugar 15.3 g

MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE



Maple Pumpkin Pie With Salted Pecan Brittle image

This recipe is inspired from a recipe in Better Homes and Gardens Magazine. I made a few changes to healthify it a bit. By swapping out the pastry crust and replacing it with a graham cracker crust and by substituting Splenda for some of the sugars you can save half the calories, carbs and fat, while saving a third of the cholesterol. All substitutions adhere to Splenda's recommendation to only substitute 1/3 of the sugar in a recipe so as not to alter a recipe's outcome.

Provided by threeovens

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 19

12 graham crackers (about 6 1/2 ounces)
1/4 cup Splenda Sugar Blend for Baking (optional)
1/2 teaspoon ground cinnamon (optional)
6 tablespoons butter (3 ounces)
1/4 cup water, if needed (2 ounces)
1 (15 ounce) can pumpkin puree
2/3 cup pure maple syrup
1/4 cup Splenda brown sugar blend, packed
1 teaspoon pure vanilla extract or 1 teaspoon vanilla bean paste
1/2 teaspoon salt
3 eggs, slightly beaten
3/4 cup milk
nonstick cooking spray
1/4 cup Splenda Sugar Blend for Baking
1/4 cup light corn syrup
1/8 cup water
3/4 cup pecans, toasted and chopped
1/2 teaspoon baking soda, sifted
1 teaspoon sea salt, divided

Steps:

  • To prepare the pie crust: Break up the crackers and place them in the bowl of a food processor. Add sugar, if using, and cinnamon, then pulse and process to create fine crumbs. Alternatively, you can use a plastic baggie and a rolling pin to crush the crackers. You should end up with about 2 cups of crumbs.
  • Place crackers in a bowl, melt the butter. This mixture should hold together when squeezed in your palm. If not, add a enough water so that it does.
  • Preheat oven to 375 degrees F. Press the cracker crust into a pie pan.
  • In a large bowl, combine pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs and beat lightly with a fork. Gradually stir in milk.
  • Pour filling into the cracker crust. Bake until a knife inserted near the center comes out clean, about 55 to 60 minutes.
  • Cool on wire rack. Cover, and chill in refrigerator for 2 hours.
  • Meanwhile, spray a jellyroll pan with nonstick cooking spray or use a marble slab.
  • To make the brittle: Combine Splenda, corn syrup, butter, and water in a saucepan. Stir over medium high heat until Splenda dissolves and mixture reaches a boil.
  • Reduce heat to medium low and cook, stirring occasionally, until mixture reaches 275 degrees F on a candy thermometer, about 20 minutes.
  • Add pecans, then cook and stir until 295 degrees; an additional 10 minutes.
  • Remove pan from heat and sprinkle with the baking soda. Stir to combine.
  • Spread mixture on the prepared pan or marble slab thinly. Sprinkle with sea salt. Once cool, break into pieces.
  • To serve, top pie with Salted Pecan Brittle.

Nutrition Facts : Calories 315.1, Fat 15.8, SaturatedFat 5.9, Cholesterol 76.7, Sodium 552.1, Carbohydrate 41.5, Fiber 1.2, Sugar 23.1, Protein 4.3

MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE



MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE image

Categories     Squash

Number Of Ingredients 16

ingredients
1 recipe Pastry Single-Crust Pie
Filling:
1 15 ounce can pumpkin
2/3 cup pure maple syrup
1/4 cup packed brown sugar
1 teaspoon vanilla bean paste or vanilla
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup milk
Salted Pecan Brittle
Nonstick cooking spray
3/4 cup granulated sugar
1/4 cup water
3/4 cup pecans, toasted and coarsely chopped
1 teaspoon flaky sea salt

Steps:

  • directions Filling:: 1. Prepare Pastry for Single-Crust Pie. Preheat oven to 375 degrees F. 2. For filling, in a large bowl combine pumpkin, maple syrup, brown sugar, vanilla, and 1/2 tsp. salt. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir to combine. 3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack for 1 hour. Cover and refrigerate at least 2 hours. 4. To serve, sprinkle with Salted Pecan Brittle. Salted Pecan Brittle:: 5. Line a shallow baking pan with foil and coat with nonstick cooking spray; set aside. In a small saucepan combine the sugar and water. Stir over medium heat until sugar is dissolved. Bring to boiling. Boil at a moderate steady rate, without stirring, until mixture turns a dark amber color, about 10 minutes. Stir in pecans and 1/2 tsp. sea salt. Remove from heat and immediately pour onto the prepared baking pan. Using a spatula, spread evenly. Immediately sprinkle with remaining sea salt. Cool completely. Break into large pieces. from the test kitchen Pecan brittle can be made ahead - if you can keep people from eating it that long. Store in a covered container at room temperature up to 1 week.

Tips:

  • Use a heavy saucepan with a thick bottom to prevent scorching the sugar.
  • Use a candy thermometer to accurately measure the temperature of the sugar syrup.
  • Stir the sugar syrup constantly to prevent crystallization.
  • Add the nuts and butter to the sugar syrup as soon as it reaches the desired temperature.
  • Pour the brittle onto a greased baking sheet and allow it to cool completely before breaking it into pieces.

Conclusion:

Maple pecan brittle is a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a brittle that is both crunchy and flavorful. Be sure to follow the tips above to ensure that your brittle turns out perfectly. Whether you are making it for yourself or as a gift, maple pecan brittle is sure to be a hit!

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