Saturday, December 14, 2013

#2981 - Pecan Brittle

(by Shirley McNevich)

3 tsp. baking soda
4 TBSP butter (NO SUBSTITUTES) + extra for greasing pans
2 1/2 cups white sugar
1 1/4 cups Kayro lite corn syrup
1 cup water
1 TBSP salt
2 cups toasted whole pecans

Butter two 15" jelly roll pans. In a saucepan add white sugar, corn syrup, water and salt--cook/stir until temperature reaches 290 degrees (use a candy thermometer to measure the temperature). Once the mixture gets to 290 degrees, quickly add the whole pecans and the butter--cook/stir CONSTANTLY until candy thermometer reaches 300 degrees. Remove from heat--add baking soda--beat vigorously with a spoon for at least a minute. Pour half of the mixture into each of the jelly roll pans, and use the back of the spoon to spread the mixture very thin (if it starts sticking, grease the back of the spoon with Pam). Cool completely. When cooled, dump out the brittle from each pan and use the handle end of a knife to crack the brittle into smaller pieces.

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