Butter Pecan Brittle

My grandma was known for her candy making. She passed away before I was born, but I love hearing my dad’s stories about seeing her in the kitchen making her famous fudge and perfect caramels. Despite having never met her, I always felt a connection to her and my dad’s heritage as I learned how to make candy growing up. Making his mom’s recipes were also always my favorite Father’s Day or birthday gifts to him.

Although not one of my Grandma’s recipes (those need to get on the blog soon!), when I saw this, it immediately made me think of her and my dad, and I knew it would be a favorite. Candy can be finicky and difficult to make, but this recipe is fairly easy, as long as you have a candy thermometer. The last time I made it I planned to send some to my dad, but somehow it disappeared a little too quickly. Luckily, he is coming here to visit soon, which gives me a good excuse to make some more.

Butter Pecan Brittle

 

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Ingredients

• 1¾ cups pecans, toasted
• 1 cup granulated sugar
• ½ cup light corn syrup
• ¼ cup water
• 2 tablespoons butter
• 1 teaspoon baking soda
• 2 teaspoons vanilla
• ½ teaspoon salt

Instructions

1. Line a baking sheet with a silicon baking mat.
2. Combine sugar, corn syrup, and water in large saucepan over medium heat, stirring occasionally until the sugar is dissolved.
3. Put a candy thermometer in the pan, increase the heat to medium-high and cook without stirring until the mixture reaches 230 degrees F. Add the butter and toasted pecans, then stir the mixture constantly until it reaches 305 degrees F. When it reaches the desired temperature, it should be a deep caramel color and fragrant.
4. Working quickly, remove from heat and stir in baking soda, salt, and vanilla. The mixture will bubble up, so be careful. If the mixture hardens, keep stirring and put it over the still warm burner or low heat for a minute for it to come together.
5. Once the mixture is fully combined, pour the lined baking sheet. Butter the back of a wooden spoon and spread mixture as thin as possible. Work quickly; it will harden fast. Cool completely and then break into small pieces. Store in an airtight container for up to one month.

Notes

Source: Ted Allen via Pies And Plots.

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