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Pecan Brittle

Source of Recipe

From "The Back in the Day Bakery Cookbook" by Cheryl Day


Recipe Introduction

"While we have many peanut farms in Georgia, we are also blessed with an abundance of pecans. And since we also have a number of customers with peanut allergies (including me!), Griff adapted a traditional peanut brittle recipe, using pecans instead. This brittle has the same crackle as the original, but the pecans impart a deeper, warmer flavor."

List of Ingredients

â—¦ 2 cups sugar
â—¦ 1 cup light corn syrup
â—¦ 2 cups pecan halves, toasted
â—¦ ½ teaspoon fine sea salt
â—¦ 2 tablespoons unsalted butter
â—¦ 1 teaspoon pure vanilla extract
â—¦ ½ teaspoon baking soda


Recipe

Generously butter a baking sheet.

In a large heavy saucepan, combine the sugar, corn syrup, and 1 cup water and stir over medium-high heat until the sugar dissolves. Insert a candy thermometer and cook, without stirring, until the sugar syrup reaches 238° F. Add the pecans and salt and stir until the mixture reaches 300° F. Immediately remove the brittle from the heat and stir in the butter, vanilla, and baking soda.

Pour the brittle onto the prepared baking sheet and spread it evenly with a heatproof spatula. Let cool completely. Break the brittle into bite-sized pieces. Store in an airtight container for up to 2 weeks.

Makes ½ pound