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Pecan Brittle Recipe

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This is a favorite of my family. I love making this candy for Christmas.—Fern Newsom, Dubach, Louisiana

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Pecan Brittle Recipe

Prep: 15 min. + cooling

Yield: 16 Servings

5 10 15

Ingredients

2 teaspoons plus 1 tablespoon butter, divided
1 cup sugar
1/2 cup light corn syrup
1 cup pecan halves
1 teaspoon baking soda
1 teaspoon vanilla extract

Directions

Grease a 15-in. x 10-in. x 1-in. pan with 2 teaspoons butter; set aside.
In a 2-qt. microwave-safe glass dish, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes or until a candy thermometer reads 238° (soft-ball stage).
Add pecans. Microwave for 4 minutes or until a candy thermometer reads 300° (hard-crack stage). Mixture will be very hot. Vigorously stir in the baking soda, vanilla and remaining butter until blended.
Quickly pour into prepared pan; spread with a metal spatula as thin as possible. Cool completely; break into pieces. Store in an airtight container with waxed paper between layers. Yield: about 1 pound.

Editor’s Note: This recipe was tested in a 1,100-watt microwave. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 piece equals 136 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 90 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Pecan Brittle in Country Woman Christmas Annual 2008, p69

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