Food recipes
Chewy Pecan Pie Brittle
Chewy Pecan Pie Brittle Ingredients: nuts, pecans honey syrup, maple, canadian shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) butter, without salt spices, cinnamon, ground vanilla e...
Chewy Pecan Pie Brittle
Ingredients:
nuts, pecans
honey
syrup, maple, canadian
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
spices, cinnamon, ground
vanilla extract
salt, table
Directions:
Place a medium saucepan over medium heat.
Add a tablespoon of coconut oil then add your pecans to the pan.
Toss around to coat in the oil and keep moving to help roast your pecans without burning them.
When your pecans begin to become fragrant and browned a bit, add your honey and maple syrup.
Mix well.
Once your sugar begins to thicken just a little, add your coconut oil and coconut cream concentrate.
Keep mixing with a rubber spatula to make sure your coconut cream concentrate doesnt burn.
Then add your cinnamon, vanilla extract, and a pinch of salt.
When everything is well combined, turn burner on low and let simmer for about 3-4 minutes to thicken just a bit.
(it wont get super thick, so dont expect that).
While your mixture is thickening, line a 8x8 glass baking dish with parchment paper, pressing the paper down into the sides of the dish.
Then pour your mixture into the parchment-lined baking dish and use a spoon to spread out the pecans throughout the mixture.
Place in the freezer and let freeze for an hour or more.
When you pull it from the freezer, it should be completely hardened but still have a chewyness to it.
Use a knife to break it into pieces.
Store in the freezer until serving!
Ingredients:
nuts, pecans
honey
syrup, maple, canadian
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
spices, cinnamon, ground
vanilla extract
salt, table
Directions:
Place a medium saucepan over medium heat.
Add a tablespoon of coconut oil then add your pecans to the pan.
Toss around to coat in the oil and keep moving to help roast your pecans without burning them.
When your pecans begin to become fragrant and browned a bit, add your honey and maple syrup.
Mix well.
Once your sugar begins to thicken just a little, add your coconut oil and coconut cream concentrate.
Keep mixing with a rubber spatula to make sure your coconut cream concentrate doesnt burn.
Then add your cinnamon, vanilla extract, and a pinch of salt.
When everything is well combined, turn burner on low and let simmer for about 3-4 minutes to thicken just a bit.
(it wont get super thick, so dont expect that).
While your mixture is thickening, line a 8x8 glass baking dish with parchment paper, pressing the paper down into the sides of the dish.
Then pour your mixture into the parchment-lined baking dish and use a spoon to spread out the pecans throughout the mixture.
Place in the freezer and let freeze for an hour or more.
When you pull it from the freezer, it should be completely hardened but still have a chewyness to it.
Use a knife to break it into pieces.
Store in the freezer until serving!