I’m not a fan of peanut butter. I am sure this sounds un-American but it’s the way it is. I can go as far as a little mini Butterfinger but that’s where I draw the line.
Today a co-worker brought Pecan Brittle — what a brilliant invention. I don’t own a candy thermometer, but I’m going to score one and make this for the fam this week. Here’s a pic:
I’ve included her exact recipe, so if you follow it to a T, you should be good. Happy holidays!
~Connie Kaye
Pecan Brittle
Ingredients:
1 tsp vanilla
1 ½ tsp baking soda
1 T real butter
1 c white Karo syrup
1 c white sugar
1 c large pecan pieces
Dash of salt
1 candy thermometer
- Cover a large bread board (18/20 or so) with heavy-duty aluminum foil and coat with butter
- Mix together the vanilla, baking soda and butter and set close to where you will be cooking
- Mix the Karo syrup, white sugar, pecan pieces, and salt in a sturdy pan and cook until the mixture reaches the hard crack stage. A wooden spatula works best. Mixture will thicken as it cooks. It will get kind of foamy and turn a golden color when ready.
- When syrup mixture is cooked to the hard crack stage, remove immediately from the heat and add the vanilla, baking soda, and butter. Mixture will foam. Stir well.
- Immediately pour onto the buttered bread board and spread out the mixture. Be careful it will be extremely hot.
6 Let mixture cool just enough that you can start pulling the edges out to a very thin layer. You will want to butter your fingers for this part. Work your way to the center until all is pulled out.
7. Let cool completely and break into pieces. Place in a pan, but don’t cover for several hours
Connie Kaye's Kitchen 