Pecan Brittle Basket

pecan brittle basket recipeI had the honor to photograph one of my good friend’s weddings last weekend in Charleston, South Carolina. Not only was I thrilled to see my friend get married but I was so excited to get to return to my beloved Charleston. I had not been there in 5 years and it was time. Charleston is a very special place. It holds a very special place in my heart. I went to college there. I met my husband there. I found out I was expecting my first child while on vacation there. It is part of who I am. It is one of the most gorgeous cities that I have ever been to. The food is amazing. The restaurants in Charleston are some of the best that I have ever been to. You could feasibly eat out for every meal for a month and never go to the same place twice and have an incredible meal at each one. If you have never experienced the South or Charleston, you should.

This dessert is from Carolina’s. While it comes in second for my favorite Charleston desserts, this is one that I think is feasible for the home cook to make. What is the first on my list? Peninsula Grill Coconut Cake (which just happened to be the wedding cake served at the wedding. I was a happy, happy girl). I will make it, but I am waiting for the perfect occasion. Anyway, this dessert is delicious and tasted exactly like the restaurant version. I was really happy with how it turned out.

carolinas pecan brittle basket

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 strawberries
1/4 cup chopped pineapple
1/4 cup blueberries
1/4 cup sliced kiwi
1/4 cup chopped mango
freshly whipped cream

carolinas pecan brittle basket recipeIn a food processor, grind the pecans. Sift the flour and salt together three times. Set aside.

carolinas pecan brittle basket recipeIn 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.

pecan brittle basket recipeLine 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.

carolinas pecan brittle basket recipeBake the cookies in a preheated 275 degree oven for 15-20 minutes.

carolinas pecan brittle basket recipeI am pretty sure this is not how they do it at the restaurant, but I found this to be the easiest method to make the cookies into a bowl. I took 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.

carolinas pecan brittle basket recipeTo finish off the dessert. Cut up some fruit. Carolina’s serves the Pecan Brittle Basket with homemade vanilla bean ice cream, fresh fruit and fresh whipped cream.

carolinas pecan brittle basketI had strawberries, raspberries, and pineapple so that is what I used. This dessert brought me back to a place that I love and I will make this again next time I am missing Charleston.

carolinas pecan brittle basket recipeEven this little dude liked it.

pecan brittle recipeYum. Yum.

pecan brittle basket recipe

pecan brittle recipe

Pecan Brittle Basket

Yield: Makes 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 2 minutes
Total Time: 27 minutes

My recreation of Carolina's in Charleston, South Carolina Pecan Brittle Basket. A basket that holds ice cream and lots of fruit.

Ingredients

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 strawberries
  • 1/4 cup chopped pineapple
  • 1/4 cup blueberries
  • 1/4 cup sliced kiwi
  • 1/4 cup chopped mango
  • freshly whipped cream

Instructions

  1. In a food processor, grind the pecans. Sift the flour and salt together three times. Set aside.
  2. 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.
  3. 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.
  4. Bake the cookies in a preheated 275 degree oven for 15-20 minutes.
  5. I am pretty sure this is not how they do it at the restaurant, but I found this to be the easiest method to make the cookies into a bowl. I took 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.
  6. To finish off the dessert. Cut up some fruit. Carolina’s serves the Pecan Brittle Basket with homemade vanilla bean ice cream, fresh fruit and fresh whipped cream.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1157Total Fat: 69gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 31gCholesterol: 137mgSodium: 577mgCarbohydrates: 139gFiber: 4gSugar: 116gProtein: 7g

All information and tools presented and written within this site are intended for informational purposes only.

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 25 Comments

  1. Melanie

    I have been trying to find this recipe for years. There was an ice cream shop I went to when I was little that served ice cream in pecan toffee cups. Now I can make my own. Thank You.

    1. bakedbree

      glad that I could help.

  2. Memoria

    Hahaha!! What a fun shot of your son!! You should submit it to Pioneer Woman’s Smile Photo contest, if it isn’t too late.

    This dessert looks lovely!! I wonder if I could sub oats for the nuts. hmmm

    1. bakedbree

      I don’t see why not. You just need something that is sturdy enough to hold the bowl together. Or you could break the brittle up and serve it on top.

  3. Emma @ Poires au Chocolat

    Oh that looks lovely – reminds me a bit of brandy snaps. Cute photo of your son 🙂

  4. Eugenia

    This looks so yummy, I’m definitely going to try it! I see this post was more than a year ago, but is there any chance you remember how many brittle bowls this recipe makes?

    1. bakedbree

      I think about 4-6, it depends on what size bowl you use.

  5. PAULETTE NEELY

    QUICK QUESTION: WHEN BRINGING THE SUGAR, ETC. TO BOIL…IS THAT IT? OR DOES IT NEED TO REACH A CERTAIN TEMPERATURE? THANKS. CAN’T WAIT TO TRY THIS. THIS IS DEFINITELY THE DESERT OF CHOICE WHEN I AM IN CHARLESTON!!! NEED TO TRY THE COCONUT CAKE!!

    1. bakedbree

      It just needs to boil. Try the coconut cake, I promise you will not be sorry.

  6. christina jewell

    hi Bree.. LOVE all your recipes.. you are by far my fave blogger.. quick question: i tried making these last night.. and they kept sticking to the wax paper.. any suggestions?? thanks!

    1. bakedbree

      Thank you so much! I would use parchment, and maybe spray it a little? You also need to work quickly. Hope that helps.

  7. Joni

    Thanks so much for posting this! My husband and I both grew up in Charleston and his all time favorite dessert was Carolina’s Brittle Basket! I’d lost the recipe years ago.. But they are now in the oven as I type! He will be thrilled! Thanks, again!!

    1. bakedbree

      It’s the best, isn’t it? I hope that he loved it.

  8. Becca

    So glad someone else in the world loves this dessert as much as I do!! There is a restaurant in Hendersonville, NC called Never Blue, they have a brittle basket with a homemade creme and fresh fruit my husband and I fell in loveeee there and since we have moved away I have made your recipe a zillion times. I have two problems I need help with one, my brittle is very runny when I pour it sometimes I skip the sifting would that be why? And secondly I’m not a fan of ice cream so I try to make a homemade whip any good recipes you would share for a flavorful whip that would go with this. Thanks again!!!

    1. bakedbree

      Maybe try chilling your batter a bit so it isn’t so runny. I don’t think that the sifting would be why. And you can flavor whipped cream in a million different ways, but the first that comes to mind is to crush strawberries and fold it through.

  9. Dawn

    Sadly, these were an epic fail for me, and I am pretty good at following recipes. A big runny mess completely stuck to the paper. Tried chilling and spraying parchment paper, but didn’t work. The whole thing went into the trash. So sad because these looked delicious.

    1. bakedbree

      I am so sorry that you had a hard time with this recipe. I’ve made them many times and they work for me, was it a really hot day?

  10. Megan

    So excited to try this recipe! Can these be made in advance? If so, any tips for storing? Thanks!

    1. bakedbree

      I think that they would hold if you made them earlier in the day as long as it wasn’t humid.

  11. Aparna

    How many does this make?

    1. bakedbree

      4-6.

  12. Kelly

    I know this is odd question but were the butter sticks 4 ounces each (so 1/2 pound of butter)? I followed this to letter and it just made huge mess wound up being like brittle except greasy.

    1. bakedbree

      They are. They are 1/2 cup each.

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