Recipe by foolwithflour
"A unique twist on peanut brittle. I mixed the seasonal flavors of maple and pecans and it turned out beautifully. The brittle has a slightly buttery taste to it from the nuts and a warmth from the maple."
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pure maple syrup
Sooo good! If you dont have a candy thermometer, you can fill a glass with cold water and drizzle a sample of the candy into it. If it hardens immediately, its ready to come off the heat :)
Had a problem. It tastes OK but it seems almost burned. It began to smell burned at about 250 degrees. Was I heating too rapidly or is there some other possible reason.......
Somebody take my pulse! I think I have died & gone to heaven!I love maple candy & I love brittle, & this is the best brittle I have ever had! I wish I would of thought of this myself! I will never make regular brittle again! This Maple Brittle Rules & I can't wait to make it for Christmas this year & forever!
This was absolutely delicious! Definitely my new favorite brittle, and I don't know why there aren't more rave reviews about it. I halved the recipe and used butter instead of margarine (because that's what I had, and because that's what I've used in peanut brittle in the past) and it came out perfectly. I used the ice cold water / hard string that cracks method to test when to add the butter and baking soda. Perhaps I could have used a bit less butter, but overall I love this, will have to keep myself from eating it all in one sitting. The flavor of the pecans is really brought out by cooking them, and there is just a delightful hint of maple.
This is the best brittle I've ever eaten.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 72
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