Chewy Pecan Pie Brittle

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READY IN: 10mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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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 doesn’t 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 won’t get super thick, so don’t expect that).
  • While your mixture is thickening, line a 8×8 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!
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