Who doesn’t love candy? Especially sweet candy with toasty nuts. Or without nuts (I have a trick for that at the bottom of the recipe). I will make you a promise. If you make this recipe and share it, people will want you to make it again. And again. And again.
“Who do you people think I am? Willy Wonka? Make your OWN Pecan Brittle. Sheesh!”
Some people might find candy-making intimidating. Don’t be afraid- simple ingredients and with the help of a trusty candy thermometer, it’s easy.
You’re friends and neighbors are going to LOVE this!
From Candymaking by Ruth Kendrick & Pauline Atkinson
4 cups chopped pecans OR pretzel pieces (for nut-free version)
1 cup sugar
1/4 cup light corn syrup
1/4 cup water
1/4 cup heavy cream
1/2 cup butter, cut into cubes
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla extract
1. Preheat oven to 200°F. Place the pecan pieces in a pan and put them in the oven to warm. Butter a large sheet pan and set aside.
2. In a 2-quart saucepan, combine the sugar, water, corn syrup and cream. Heat over medium until the mixture boils. If needed, you can use a wet pastry brush to ‘wash’ the side of the pot at any time.
3. Insert a candy thermometer. Heat over medium heat until the temperature reaches about 280°F.
4. Stir in the butter, one piece at a time, until it is all incorporated. Click the thermometer back in and cook until the temperature comes back up to 280°F (the temp drops when you add the butter).
5. Remove the pot from the heat and add the nuts (or pretzels), vanilla, baking soda, and salt. Stir well.
6. Quickly dump the mixture onto the prepared cookie sheet and use two forks to spread it out. Let it sit for at least 4 hours (overnight is best), then break into pieces.
7. Bag quickly and give them away– OR YOU’LL EAT THE WHOLE BATCH. Yes, I AM speaking from experience. 😉