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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I really like this in the fall when its just starting to get cold. Ingredients:
1 1/2 cups pecans |
1 tablespoon salt |
1 cup water |
1 1/4 cups light corn syrup |
2 1/2 cups sugar |
4 tablespoons butter |
3 teaspoons baking soda |
Directions:
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 degrees F).
2. Add nuts and butter and cook to 300 degrees F stirring all the time to keep the nuts from burning. Pull off heat at 300 degrees F and stir in baking soda while beating to froth for 30 seconds.
3. Pour at once on to 4 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.
4. This brittle has a great shelf life, if kept in airtight zip locks or containers; it will keep for 2 months.
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