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Pecan Brittle Recipe

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Crunchy Peacan Brittle is a great snack when the weather gets cold, and this candy melds sweet with salty perfectly. It is simple and enjoyable to make, but even better to eat! —Andrea Quiroz, Chicago, Illinois

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Pecan Brittle Recipe

Prep: 10 min. Cook: 30 min. + cooling

Yield: 8 Servings

10 30 40

Ingredients

1 cup sugar
1 cup light corn syrup
2 cups chopped pecans
1/4 teaspoon salt
1 teaspoon baking soda

Directions

For brittle, butter a 15-in. x 10-in. x 1-in. pan. In a large saucepan, cook and stir sugar and corn syrup over medium heat until a candy thermometer reads 240° (soft-ball stage). Add pecans and salt; cook and stir until mixture reaches 300° (hard-crack stage).
Remove from the heat; stir in baking soda. Quickly pour into prepared pan. Spread to 1/4-in. thickness. Cool; break into pieces. Store in an airtight container. Yield: 1 pound.

Editor's Note: 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 2 ounces equals 418 calories, 21 g fat (2 g saturated fat), 0 cholesterol, 256 mg sodium, 61 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Pecan Brittle in Taste of Home October/November 2008

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