- 1 cup sugar
- 1 cup light corn syrup
- 2 cups chopped pecans
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 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.
Originally published as Pecan Brittle in Taste of Home
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