Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Pecan Brittle




Source of Recipe


a friend sent it
1 C. Sugar
1/2 C. Light Corn Syrup
1/2 C. Water
1/2 tsp. Salt
2 Tbs. Butter
1 1/2 C. Pecan Pieces
1 tsp. Baking Soda
2 tsp. Butter Flavoring
Candy thermometer


Stir together sugar, corn syrup, water, butter, salt, and butter flavor. Bring to simmer on medium heat and place lid on pot for one minute then remove lid. This will steam all sugar crystals on side of pot and they will slide down into mixture. Place a candy thermometer in pan and continue to cook on medium heat stirring frequently until candy reaches soft crack stage. Add nuts and mix through, continue to cook until mixture reaches hard crack stage. Remove from heat and add baking soda. Mixture will foam, make sure you blend baking soda into candy completely. Pour on to a non stick cookie sheet or lightly buttered baking sheet. Spread to 1/4" thick or less while mixture is still hot, candy will start to harden quickly. When set and cool brake into pieces and store in air tight container.