Pecan Brittle
Pecan brittle is a sweet and crunchy confection that is beloved by many for its combination of buttery caramel and toasted pecans. It is a popular treat during the holiday season and is often enjoyed as a festive snack or given as a gift to friends and family. Pecan brittle is a classic Southern dessert that has been enjoyed for generations, and its irresistible blend of flavors and textures continues to make it a timeless favorite.
Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
1 hr
Total Time:
1 hr 50 mins
Servings:
32
Yield:
2 pounds
Ingredients
Directions
Step 1
Line a rimmed baking sheet with a silicone mat. Mix together baking soda, 1 teaspoon water, and vanilla in a small bowl; set aside.
Step 2
Mix together sugar, 1 cup water, and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 25 minutes.
Step 3
Stir in pecans and butter. Heat to 300 degrees F (149 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 13 minutes. Immediately remove from the heat and stir in reserved baking soda mixture, until candy is light and foamy.
Step 4
Pour mixture onto the prepared baking sheet and allow to cool until hardened, 1 to 2 hours. Break into pieces.
Nutrition Facts (per serving)
134
Calories
7g
Fat
18g
Carbs
1g
Protein
Complement
The process of making pecan brittle involves caramelizing sugar and butter, then adding in toasted pecans before allowing the mixture to cool and harden. The result is a deliciously rich and nutty treat that is both satisfying and addictive. Pecan brittle can be enjoyed on its own, crumbled over ice cream, or used as a topping for cakes and other desserts. Its sweet and savory profile makes it a versatile and indulgent treat that is sure to please anyone with a sweet tooth.
