Mom's Pecan Brittle


Here's my Mom's famous Pecan Brittle recipe that she makes every Christmas. Enjoy! 

1 1/2 teaspoon baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
3 cups pecan halves or pieces

Butter 2-15x12" baking sheets, and keep warm in a 150 degree oven until candy is almost done. 

In a small bowl, mix together baking soda, water, and vanilla. Set aside.

In a large saucepan, combine sugar, water and syrup. Cook over medium-high heat, stirring occasionally until it reaches 240 degree on candy thermometer. Stir in butter and pecans. Continue cooking and stir constantly until it reaches 300 degrees. Watch carefully, so mixture does not burn. Immediately remove from heat and stir in baking soda mixture until thoroughly combined. 

Pour half onto each warm baking sheet and quickly spread evenly and as thin as possible. Cool, and break candy into pieces. Place in an air-tight contained when completely cool.

Tip: The key to brittleness is thinness. To ensure this quality, be sure to spread candy mixture carefully and thinly.
Click here for a printable version of this recipe.

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