Pecan Brittle Recipe
This pecan brittle recipe is really rewarding: it’s quick, uncomplicated and versatile. Equally delicious with almonds, cashews, peanuts, hazelnuts, or whatever nut you prefer. Of course, you can eat the brittle as is, or serve as an accompaniment to a tart cheese course, or crumble some into a salad. I added a few chunks to a batch of chocolate oatmeal cookies which was a big hit in my house. Makes a great gift too!
Pecan Brittle
Ingredients
- 2 cups granulated sugar
- 1 cup corn syrup
- ½ cup water
- 1 cup butter (cubed)
- 2 cups roughly chopped unsalted nuts (pecans, cashews, peanuts, etc.)
- 1 tsp baking soda
- generous pinch of sea salt
Instructions
- combine sugar, corn syrup and water in a large saucepan
- cook and stir over medium high heat until sugar dissolves
- continue cooking over medium high heat until syrup boils, then blend in the butter
- stir mixture frequently until temperature reaches 280 degrees
- add chopped nuts
- stir mixture constantly until temperature reaches 305 degrees
- remove saucepan from heat and stir in soda, mixing thoroughly
- pour into 2 parchment-lined cookie sheets, spreading as thinly as possible without tearing
- sprinkle with sea salt
- break into pieces when cooled completely
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