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This one's for all the Hatch Chile lovers out there! Nothing compares to the the maple, nutty magic of Pecans combined with the sweet heat of a Hatch Chile, a spice that hits you right at the end. If you love classic pecan brittle but also love some spicy flare - this one's for you.
This one's for all the Pecan lovers out there! Nothing compares to the the maple, nutty magic of Pecans combined with Uncle Ray's magic brittle sauce. If you love classic peanut brittle, but you love pecans just a bit more - Uncle Ray's Homemade Pecan Brittle is the candy for you!
Elizabeth took her popular soft pecan brittle, and her latest popular white satin and has brought the 2 flavors together in her WHITE SATIN PECAN BRITTLE. You will be amazed at the soft and creamy combination!!!
Made from our secret family recipe using Georgia pecans, lots of butter and has all the flavors that would not expect in candy. It starts with a sweet, savory taste with a little Cajun kick from cayenne at the finish. This brittle is known to pair well with beer or tea. 6oz Bag
Our brittle will easily last at least 3 months without any special care. Keeping all of our products away from direct sunlight, heat, and excessive air circulation will help to preserve their quality.
One of our favorite things to do is to gift people with food. This Pecan Brittle is a quick and easy way to show someone how much they mean to you with a delicious gift! Package the brittle up in a pretty goodie bag and share the food love.
Classic, traditional pecan brittle! This crackling, salty-sweet pecan brittle is gluten free and has no artificial preservatives, colors, or flavors. This is the snack you remember from grandma's kitchen!
Make the praline:On a lightly oiled rimmed sheet pan, spread the chopped cookies in one layer and sprinkle the pecans evenly on top of the cookies. Pour the sugar into a medium skillet (about 7-inches across the bottom), making sure the sugar is evenly distributed and cook it over medium heat, without stirring until most of the sugar has dissolved, become transparent and is starting to turn golden. At that point, stir the sugar with a heat proof spatula until it has all become liquid and turned a medium brown caramel color. Do not let the liquid get too dark or it will taste bitter. Very carefully pour the caramel (be careful, the caramel is very hot) as evenly as possible over the cookie pecan mixture on the sheet pan. Let the mixture cool completely until it is very hard and then chop it into -inch pieces.
Early in 1961, Salt Lake City master candy maker, Paul Cushing, perfected his recipe. It is the closely held secret of his special blend of fresh quality ingredients that have combined to make his candy brittle World Famous. We are proud to continue Paul's tradition of unsurpassed quality and excellence. Try it. We are confident you, your friends and guests will agree - Paul's brittle is unmatched.
This pecan brittle recipe might be my best brittle yet. I have a thing for candy making and have recently gotten really into homemade brittle. Roasted nuts surrounded by sweet caramelized, crunchy sugar and a hint of salt is just about as good as homemade candy gets. The baking soda adds a light foam throughout the candy to give it a perfectly delicate bite.
It has the added intrigue of ground chipotle peppers. They give this pecan brittle a slow burn and a touch of smoke, and it really is the perfect balance to a sweet nut candy. Sweet, spicy, salty, crunchy-- what more could we actually want?
Pecan brittle is a hard candy made with sugar, pecans, corn syrup, and baking soda. The nuts are cooked in the syrup, which gives them a deeply roasted flavor and helps the syrup caramelize (via maillard reactions).
The best way to store brittle is in a vacuum-sealed bag. Any amount of humidity in the air will cause the candy to become sticky, so you can wrap it really tightly in cellophane, put it in a resealable plastic bag and press out as much air as possibl