Microwave Pecan Brittle, airy and crisp
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 267.5
- Total Fat: 11.2 g
- Cholesterol: 3.8 mg
- Sodium: 73.0 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 1.3 g
- Protein: 1.3 g
View full nutritional breakdown of Microwave Pecan Brittle, airy and crisp calories by ingredient
Introduction
This is a modification of a Microwave Brittle that has been around for 30 years and has appeared many places. The instructions are unique and have helped many friends and family members master this amazing concoction. If it burns try again with less cooking time. It will always work eventually. Some people use peanuts but I prefer home grown backyard gathered pecans. This is a modification of a Microwave Brittle that has been around for 30 years and has appeared many places. The instructions are unique and have helped many friends and family members master this amazing concoction. If it burns try again with less cooking time. It will always work eventually. Some people use peanuts but I prefer home grown backyard gathered pecans.Number of Servings: 8
Ingredients
-
1 cup Pecan halves, quarters or pieces
1 cup sugar
1/ 2 cup light corn syrup (not KARO)
1/8 tsp. salt
1 tbs. butter (or more) or real margarine (not spread)
1 tsp. vanilla (or more) [1 Tbs of Adam’s Best for lots of flavor]
1 tsp. baking soda (or more) [1 Tbs is more likely to result in the crackling middle layer]
Directions
Stir pecans, sugar, corn syrup and salt in a 1 ½ quart bowl. (Which is the standard Pyrex big measuring cup, which works well.)
Microwave on high 7 or 8 minutes stirring well half way through.
Add butter & vanilla and blend well.
Microwave 1 or 2 minutes
Add baking soda and mix until mixture is light and foamy.
Pour very quickly onto a lightly greased cookie sheet.
Let cool for 30 minutes to an hour.
Break into pieces and store in an airtight container.
I found that the lower of the times ranges is adequate, especially when using the Pyrex measuring cup rather than a bowl. The wattage of the microwave also matters. Sometimes this comes out very airy, sometimes not. I have been told that it is due to the relative humidity, but I believe it is due to the amount of baking soda. I think when I add a level tsp. of baking soda it comes out less airy than when I add a great big heaping tsp. of baking soda. Be prepared to experiment and to have batches turn out badly. You will have to find the times that are right for you. On one microwave I found 2.5 min, 2.5 min followed by 45 seconds worked well but even then the results varied by the size of the bowl. The thing that people really comment on is the texture of this brittle. Adding a lot of baking soda and pouring it out into a baking pan where it can’t spread out results in a thicker brittle that has an airy center section which makes it not stick to the teeth as much as ordinary brittle.
This recipe makes a pound of candy. I've calculated it as making 8 servings of 2 ounces each.
Number of Servings: 8
Recipe submitted by SparkPeople user TSSW2000.
Microwave on high 7 or 8 minutes stirring well half way through.
Add butter & vanilla and blend well.
Microwave 1 or 2 minutes
Add baking soda and mix until mixture is light and foamy.
Pour very quickly onto a lightly greased cookie sheet.
Let cool for 30 minutes to an hour.
Break into pieces and store in an airtight container.
I found that the lower of the times ranges is adequate, especially when using the Pyrex measuring cup rather than a bowl. The wattage of the microwave also matters. Sometimes this comes out very airy, sometimes not. I have been told that it is due to the relative humidity, but I believe it is due to the amount of baking soda. I think when I add a level tsp. of baking soda it comes out less airy than when I add a great big heaping tsp. of baking soda. Be prepared to experiment and to have batches turn out badly. You will have to find the times that are right for you. On one microwave I found 2.5 min, 2.5 min followed by 45 seconds worked well but even then the results varied by the size of the bowl. The thing that people really comment on is the texture of this brittle. Adding a lot of baking soda and pouring it out into a baking pan where it can’t spread out results in a thicker brittle that has an airy center section which makes it not stick to the teeth as much as ordinary brittle.
This recipe makes a pound of candy. I've calculated it as making 8 servings of 2 ounces each.
Number of Servings: 8
Recipe submitted by SparkPeople user TSSW2000.
Member Ratings For This Recipe
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