Butter Pecan Brittle
|Sugar||2 Cup (32 tbs)|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped toasted pecans||3 Cup (48 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Baking soda||1 Teaspoon|
1. Take a heavy Dutch oven and butter its sides.
2. In a pan combine sugar, 1 cup whipping cream, corn syrup and butter and cook with constant stirring over medium-low heat until sugar dissolves.
3. On sides of pan using a pastry brush dipped in hot water, wash down any sugar crystals.
4. To the pan attach a candy thermometer, making sure thermometer does not touch bottom of pan and bring to a boil continuing to stir increasing heat to medium.
5. Increase heat to medium and bring to a boil letting it cook, without stirring, until syrup reaches hard-crack stage (approximately 300 to 310 degrees) and turns light golden in color.
6. Check pouring about 1/2 teaspoon syrup in ice water if it forms hard threads in ice water but will soften when removed from the water.
7. Removing from heat stir in pecans, butter, vanilla and salt and stir until butter melts.
8. Add baking soda (syrup will foam) and stir until soda dissolves.
9. Onto a large piece of buttered aluminum foil pour syrup and using a buttered spatula, pull edges of warm candy until stretched thin.
10. Cool completely, break into pieces and store in an airtight container.
11. Serve as snacks alongside beverages or as desired.