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Category: Desserts
Prep Time: Cook Time: Total Time:
For the brittle basket:
2 sticks butter 3⁄4 cup sugar
1 cup corn syrup
1⁄2 teaspoon vanilla
1 cup pecans
3⁄4 cups flour
1⁄4 teaspoon salt
To finish the dessert:
vanilla bean ice cream
1⁄4 cup sliced each strawberries, chopped pineapple, blueberries, sliced kiwi and chopped mango or fruit of your choice
freshly whipped cream
In a food processor, grind the pecans. Sift the flour and salt together three times. Set aside.
In a saucepan, melt together the butter, sugar, and corn syrup. Bring the mixture to a boil. Add the pecans and the
flour. Add the vanilla in off of the heat.
Line two baking sheets with parchment paper. Using an ice cream scoop, drop the batter on to the cookie sheet. Give the cookies room as they expand during baking.
Bake the cookies in a preheated 275 degree oven for 15-20 minutes.
Take a pair of scissors and cut the parchment around the cookies and lifted up the cookie and turned it over a
custard cup. I let the cookies firm up for about a minute and then turned them out to cool completely.
To finish off the dessert. Cut up some fruit. Fill the Pecan Brittle Basket with homemade vanilla bean ice
cream, fresh fruit and fresh whipped cream.
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Pecan Brittle Dessert Cups
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Category: Desserts
Prep Time: Cook Time: Total Time:
For the brittle basket:
2 sticks butter 3⁄4 cup sugar
1 cup corn syrup
1⁄2 teaspoon vanilla
1 cup pecans
3⁄4 cups flour
1⁄4 teaspoon salt
To finish the dessert:
vanilla bean ice cream
1⁄4 cup sliced each strawberries, chopped pineapple, blueberries, sliced kiwi and chopped mango or fruit of your choice
freshly whipped cream
In a food processor, grind the pecans. Sift the flour and salt together three times. Set aside.
In a saucepan, melt together the butter, sugar, and corn syrup. Bring the mixture to a boil. Add the pecans and the
flour. Add the vanilla in off of the heat.
Line two baking sheets with parchment paper. Using an ice cream scoop, drop the batter on to the cookie sheet. Give the cookies room as they expand during baking.
Bake the cookies in a preheated 275 degree oven for 15-20 minutes.
Take a pair of scissors and cut the parchment around the cookies and lifted up the cookie and turned it over a
custard cup. I let the cookies firm up for about a minute and then turned them out to cool completely.
To finish off the dessert. Cut up some fruit. Fill the Pecan Brittle Basket with homemade vanilla bean ice
cream, fresh fruit and fresh whipped cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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