Tuesday, November 29, 2011

Pecan Brittle

  • 2 cups pecans, toasted whole
  • 1 tablespoon salt
  • 1 cup water
  • 1 1/4 cup light corn syrup
  • 2 1/2 cup sugar
  • 4 tablespoon butter
  • 3 teaspoon baking soda

1. In a nonstick saucepan, heat and stir sugar, corn syrup, water, and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 degrees F).

2. Add pecans and butter and cook to 300 degrees F stirring all the time to keep the nuts from burning.

3. Pull off heat at 300 degrees F and stir in baking soda while beating to froth for 30 seconds.

4. Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.

Perfect for Christmas time! ENJOY!

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