Caramel Pecan Brittle

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Caramel Brittle is a versatile filling and topping for all kinds of desserts. Such as Ice cream and cake fillings. It’s great scattered over cream filled meringues. Or sprinkled over fresh fruits for a sweet toffee taste.

If Pecans are not your choice of nuts, try a different kind or leave the nuts out altogether.

How to make Caramel Pecan Brittle


Line a baking sheet with baking parchment, or use a non stick baking liner. Put the sugar and 35ml of water into a heavy-bottomed pan and gently heat until the sugar has dissolved. Bring the syrup to a boil until it begins to turn a golden caramel colour.

Keep watching it or it will burn and become useless.

Remove from the heat and carefully add the chopped nuts. Give the pan a swirl – don’t stir, making sure the nuts are coated in the caramel, then pour on to the baking parchment or non stick liner, allowing it to find its own level. Leave to set and cool completely.

Caramel Pecan Brittle

When cool, break the brittle into chunks before blitzing in a food processor until you have fine crumbs. Leave to one side until required, if you’re making something that day.

Caramel Pecan Brittle

If you’re not using it straight away, it will keep for a few days in an airtight container. But after a while, it does tend to clump together and you may need to give the container a good shake before using it again.

Pecan Carmel Brittle This recipe is taken from my cook book ‘A Year of Cake’. It’s part of the filling and topping for my Caramel Pecan Brittle Swiss Roll recipe, that’s also in the book.

Caramel Pecan Brittle Cake

Image by Kris Kirkham © Quercus Books. This image cannot be used without permission.

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Caramel Pecan Brittle

Caramel Brittle is a versatile filling and topping for all kinds of desserts. Such as Ice cream, cake fillings. It's great scattered over cream filled meringues. Or sprinkled over fresh fruits for a sweet toffee taste. If Pecans are not your choice of nuts, try a different kind or leave the nuts out altogether.
This recipe is taken from my cook book ‘A Year of Cake’. It’s part of the filling and topping for my Caramel Pecan Brittle Swiss Roll recipe, that’s also in the book.
Prep Time5 mins
5 mins
Total Time10 mins
Course: Dessert, Fillings and Toppings
Cuisine: British
Keyword: brittle, caramel, Pecan
Servings: 1
Calories: 525kcal
Author: Lynn Hill

Ingredients

  • 100 g white caster sugar
  • 20 g pecan nuts roughly chopped

Instructions

  • Line a baking sheet with baking parchment, or use a non stick baking liner. Put the sugar and 35ml of water into a heavy-bottomed pan and gently heat until the sugar has dissolved. Bring the syrup to a boil until it begins to turn a golden caramel colour. Keep watching it.
  • Remove from the heat and carefully add the chopped nuts. Give the pan a swirl – don’t stir, making sure the nuts are coated in the caramel, then pour on to the baking parchment allowing it to find its own level. Leave to set and cool completely.
  • When cool, break the brittle into chunks before blitzing in a food processor until you have fine crumbs. Leave to one side until required.

Notes

Will keep well in an airtight container.

Nutrition

Calories: 525kcal | Carbohydrates: 103g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 82mg | Fiber: 2g | Sugar: 101g | Calcium: 1.4% | Iron: 2.8%

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