Salted Pecan Brittle

I have always loved some good old-fashioned peanut brittle. There is something special about homemade candy. I’ve been testing out brittle recipes lately, trying to perfect it. There are just a few ingredients in brittle, but it is very easy to mess up. My Dad mentioned to me the other day that a family friend, Dr. Jack, was famous for making Pecan Brittle. Does that not sound so good?! I gave it a few whirls, and added some kosher salt. Let’s just say it is as delicious as it sounds… Enjoy!

prep time: cook time: 1 hourtotal time: 1 H

ingredients:

Salted Pecan Brittle

1 Cup of Water
2 1/2 Cups of Granulated Sugar
1 Teaspoon of Kosher Salt
1 Cup of Corn Syrup
1 1/2 Cups of Roughly Chopped Pecans
8 Tablespoons of Unsalted Butter
1 Tablespoon Vanilla Extract or Vanilla Paste
1 Tablespoon of Baking Soda
Kosher or Sea Salt to Taste (topping)
Candy Thermometer
Sheet Pan lined with Parchment Paper

instructions:

How to cook Salted Pecan Brittle

Salted Pecan Brittle

Combine Water, Sugar, Corn Syrup and Salt together in a 2 quart saucepan.
Bring to a boil on medium- high.
Stir continually, until everything is combined and sugar dissolves.
Continue stirring, and check temperature with candy thermometer.
Once the temperature reaches 275 degrees, you can add in the chopped Pecans.
Stirring well to prevent clusters from forming together. You will continue to stir for about 3 more minutes or until the temperature reaches 300 degrees. Be careful not to let it burn, that is why stirring is important.
Once it reaches 300 degrees you can add in your Butter and Vanilla Paste. Stir vigorously, and remove from heat.
Quickly add in the Baking Soda and continue stirring until combined, and pour onto your parchment lined sheet pan.
Do not use your spoon or spatula to spread the mixture, instead you will move your pan back and forth until it looks even. Sprinkle with Sea Salt.
Let set and cool. This will take 30-45 minutes and then you can break brittle into small pieces.

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