I'm in!

get access to the resource library!

 Recipes, printables, and more!

to the resource library

Subscribe

contact

blog

recipes

work with me

meet bree

start here

Get cooking!

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
Print

Pecan Brittle Basket


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.

share

share

share

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Melanie

    May 21st, 2010 at 9:34 am

    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.

  2. bakedbree

    May 23rd, 2010 at 9:10 am

    glad that I could help.

  3. Memoria

    May 21st, 2010 at 12:18 pm

    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

  4. bakedbree

    May 23rd, 2010 at 9:10 am

    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.

  5. Emma @ Poires au Chocolat

    May 21st, 2010 at 12:51 pm

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

  6. Eugenia

    June 11th, 2011 at 8:00 pm

    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?

  7. bakedbree

    June 12th, 2011 at 8:11 am

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

  8. PAULETTE NEELY

    August 11th, 2011 at 6:17 am

    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!!

  9. bakedbree

    August 11th, 2011 at 7:05 pm

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

  10. christina jewell

    March 25th, 2014 at 3:10 pm

    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!

  11. bakedbree

    March 26th, 2014 at 8:27 pm

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

  12. Joni

    November 8th, 2014 at 6:07 pm

    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!!

  13. bakedbree

    November 9th, 2014 at 9:42 pm

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

  14. Becca

    July 3rd, 2016 at 8:41 pm

    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!!!

  15. bakedbree

    July 8th, 2016 at 11:14 pm

    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.

  16. Dawn

    December 16th, 2017 at 12:17 am

    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.

  17. bakedbree

    December 21st, 2017 at 11:36 pm

    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?

  18. Megan

    February 15th, 2018 at 5:13 pm

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

  19. bakedbree

    February 25th, 2018 at 8:41 pm

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

  20. Aparna

    March 4th, 2018 at 7:00 pm

    How many does this make?

  21. bakedbree

    March 6th, 2018 at 10:28 am

    4-6.

  22. Kelly

    March 31st, 2018 at 11:26 pm

    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.

  23. bakedbree

    April 5th, 2018 at 11:35 am

    They are. They are 1/2 cup each.

Click below to join the newsletter & gain access to subscriber only recipes, printables, and lists

the resource library

receive access to