I 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.
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
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.
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.
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.
I 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.
Even this little dude liked it.