Crushed Caramel Pecan 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 fruit for a sweet toffee taste.
The inspiration for making Caramel Brittle came after watching the film Chef. One scene saw the hero make a whole array of recipes, including Brittle which the chef sieved and dusted over meringue filled with fresh fruit and cream. I knew then I had to make some for myself and use it to decorate my cakes and desserts.
One of my favourite recipes that uses this Pecan Brittle, is Caramel Pecan Brittle Swiss Roll. You will also find both recipes in my cook book 'A Year of Cake'.
How to Make Pecan Brittle
You just need two ingredients. White caster sugar, Pecan Nuts and a little water. If you want to make plain caramel brittle, see my notes below.
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. Do not be tempted to stir, 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 the pan from the heat and carefully add the chopped nuts. Give the pan a swirl – do not 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.
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.
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.
How to Make Caramel Brittle without Nuts
To make plain Caramel Brittle, follow the above instructions, but omit the Nuts.
Carefully pour the hot caramel onto the baking parchment and leave to cool completely. Blitz, in the same way, using a food processor. If you want really fine dusting caramel brittle, pass it through a sieve after blitzing.
I hope you are inspired to make your own Caramel Brittle topping. Just remember to keep watching the sugar as it boils and do not stir.
Try adding brittle as a topping to some of these recipes
- Easy Sultana Cake recipe
- Sultana and Orange Drizzle Cake
- Nordic Spice Cake Recipe
- Apple Sponge Eve’s Pudding
Keen to Bake More?
Subscribe to my newsletter. Follow me on Facebook, Instagram and Pinterest. You are also welcome to join my Facebook Baking Community group where members share images of all their lovely bakes to inspire and support each other with any baking issues. If you make this recipe, please leave a comment with a rating, to let me know how you got on.
Easy Caramel Pecan Brittle
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
- 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.
Leave a Reply