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Pecan Brittle: Date Added: 17 Oct 2012
Listed in: Sweets / Candies

2 cups pecans, toasted whole
1 tablespoon salt
1 cup water
1 cup light corn syrup
2 cup sugar
4 tablespoon butter
3 teaspoon baking soda

Cooking Instructions

1) In a nonstick saucepan, heat and stir sugar, corn syrup, water, and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290°F).

2) Add pecans and butter and cook to 300 degrees F stirring all the time to keep the nuts from burning. Pull off heat at 300°F and stir in baking soda while beating to froth for 30 seconds.

3) Pour at once on to 2 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.

This brittle has a great shelf life, if kept in airtight zip locks or containers; it will keep for 2 months.

This is based on Paula Deen's pecan brittle recipe.

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