Pecan Brittle Wreaths

5 from 19 votes

These Easy Pecan Christmas Wreath Candies are a lovely holiday treat. Made with just a handful of ingredients, these candy wreaths are delicious and perfect for a holiday party.

Prep Time10

Cook Time40

Course: Candy

Cuisine: American

Servings:

Calories: 161kcal

Author: Raquel Pineira

Equipment

Sauce Pan
Rubber/Silicone Spatula
Candy Thermometer
Donut Baking Pan
knife
small bowl
piping bag

Ingredients

¼ Cup Water
½ Cup Corn Syrup
1 Cup White Sugar
1 Cup Salted Pecans
2 Tablespoon Butter
1 Tablespoon Baking Soda
1 ½ teaspoons Vanilla
3 oz White Candy Melts
Green CANDY Food Color
Mini and Regular size Candy Coated Chocolates

Instructions

Lightly spray your donut baking pan with non stick baking spray and place it to the side.
In a large sauce pan, add water, corn syrup and sugar.
Place saucepan on the stove over medium heat.
Stir the the mixture gently with your rubber spatula until the sugar dissolves. Make sure not to splash the sides of the sauce pan.
Once all the sugar has dissolved, add pecans.
Put your candy thermometer in the pan. Make sure the thermometer does not touch the bottom of the pan, so your readings will be accurate.
Gently stir pecan mixture every so often making sure not to splash the sides of the pan so the sugar mixture doesn’t cook too quickly on the sides.
Keep your eyes on the pecans and the very moment the thermometer hits 300ºF/150ºC, IMMEDIATELY remove the pan from the heat. Please wear gloves or oven mitts.
Quickly add your vanilla, butter, and baking soda.
Still moving quickly, stir the mixture until combined.
Grab your donut baking pan and carefully but swiftly pour some of the brittle into the donut slot.
Quickly spread it around the slot using a spatula.
Repeat this process for each slot.
Place the donut baking pan on a cool dry surface to allow the brittle to solidify. It takes about 10 minutes
The brittle should slide out of the baking pan once its turned upside down. If the brittle doesn’t come out easily use a knife to chip the edges and then wiggly it to lift the brittle out of the baking pan.
Place the brittle to the side on a sheet of Parchment paper to prepare it for the next step.
Gather your chocolate candy melts and candy color.
In a small bowl, melt the white chocolate candy melts in the microwave for 30 seconds, stir it and then warm it in 15 second intervals stirring each time until its melted and smooth.
-o turn your chocolate green, use your green CANDY color.
Add about 3-5 drops into the small bowl of your melted chocolate, and mix it until it is green. If the color is still not deep enough wait a few minutes because the color gets deeper over time.
Place your green chocolate in a piping bag and secure the end.
Cut a small whole at the tip of the piping bag. Use scissors that have only been used on food.
Place the piping bag next to your brittle and get your mix of mini and regular size candy coated chocolates.

Notes

Keep a close eye on the candy thermometer to avoid overcooking the sugar mixture.

Work swiftly when pouring the brittle into the donut slots to achieve the desired shape.

Use a dedicated pair of scissors for food when cutting the piping bag.

When handling the hot mixture, especially when reaching the critical temperature, wear heat-resistant gloves or oven mitts for safety.

Lightly spraying the donut baking pan with non-stick baking spray is optional but highly recommended. It guarantees easy removal of the brittle wreaths once they're set.

Placing the brittle on a large cookie sheet lined with parchment paper after removal from the baking pan makes the transition to the next step seamless and mess-free.

Feel free to add edible glitter or other decorative accents to your festive treats.

Make sure to use a rubber/silicone spatula as the mixture will stick to a wooden spoon.

Nutrition