Total TimePrep: 10 min. Cook: 30 min. + cooling
- 1 cup sugar
- 1 cup light corn syrup
- 2 cups chopped pecans
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- For brittle, butter a 15x10x1-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.
Editor's NoteWe 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.
Nutrition Facts2 ounce-weight: 418 calories, 21g fat (2g saturated fat), 0 cholesterol, 256mg sodium, 61g carbohydrate (37g sugars, 3g fiber), 3g protein.
Nov 20, 2009
I substituted 1 Tablespoon butter (salted) in place of the salt and the finished product tasted a little flavorless. I think it needs some kind of flavoring, maybe vanilla or maple to jazz it up. However, It is easy to make and the instructions are very clear.
Oct 15, 2008
Update-This was a fantastic dessert!!! Very sophisticated looking. Received rave reviews and requests for the recipe. I will use this brittle recipe for Christmas gifts for the people you don't know what to get. Thanks!!!
Oct 3, 2008
This is delicious and so easy to make. I just hope there is some left when its time to serve the Pumpkin Deluxe Cheesecake tomorrow-that looks awesome and am looking forward to tasting it.
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