1 cup sugar
1/2 cup light corn syrup
1 cup pecans
1 tablespoon butter
1 teaspoon vanilla
1.5 teaspoons baking soda
Grease a baking sheet. Place butter and vanilla in a small bowl and set to side. Place baking soda in small bowl and set to side. Combine sugar, corn syrup, and pecans in a microwave safe bowl. Microwave on high for 4 minutes and stir. Continue for an additional 3-4 minutes but this time will vary depending on your microwaves power. Quickly stir in the butter and vanilla until the butter is melted, then add the baking soda and stir till it foams. Working quickly, pour the mixture in a big lump on the greased baking sheet and spread with a spoon to the desired thickness.
Notes: Melted sugar is like napalm, use caution and don't touch it or drop any on you. The only hard part about this recipe is the cooking time, it's about a 30 sec window for the perfect brittle. Too short a time and it won't harden to a brittle, too long and it burns. You can use different nuts and since they cook with the sugar they affect the flavor. I've also tried peanuts, almonds, walnuts, and cashews. Pecan is still my favorite.
Tips: When pouring the brittle out, use a spoon to scrape the sides of the bowl and keep it in a large blob as you work it out, this will give you more time to work with it before it starts hardening. I use a pecan to get the last of it off the spoon. This stuff hardens like concrete on the bowl and greasing the bowl doesn't help much. I'll let the bowl cool down and then fill it with hot water and let it set. Letting the hot water run over the bowl or stirring the water speeds things up. If making multiple batches, thoroughly dry the bowl before each batch.
1/2 cup light corn syrup
1 cup pecans
1 tablespoon butter
1 teaspoon vanilla
1.5 teaspoons baking soda
Grease a baking sheet. Place butter and vanilla in a small bowl and set to side. Place baking soda in small bowl and set to side. Combine sugar, corn syrup, and pecans in a microwave safe bowl. Microwave on high for 4 minutes and stir. Continue for an additional 3-4 minutes but this time will vary depending on your microwaves power. Quickly stir in the butter and vanilla until the butter is melted, then add the baking soda and stir till it foams. Working quickly, pour the mixture in a big lump on the greased baking sheet and spread with a spoon to the desired thickness.
Notes: Melted sugar is like napalm, use caution and don't touch it or drop any on you. The only hard part about this recipe is the cooking time, it's about a 30 sec window for the perfect brittle. Too short a time and it won't harden to a brittle, too long and it burns. You can use different nuts and since they cook with the sugar they affect the flavor. I've also tried peanuts, almonds, walnuts, and cashews. Pecan is still my favorite.
Tips: When pouring the brittle out, use a spoon to scrape the sides of the bowl and keep it in a large blob as you work it out, this will give you more time to work with it before it starts hardening. I use a pecan to get the last of it off the spoon. This stuff hardens like concrete on the bowl and greasing the bowl doesn't help much. I'll let the bowl cool down and then fill it with hot water and let it set. Letting the hot water run over the bowl or stirring the water speeds things up. If making multiple batches, thoroughly dry the bowl before each batch.
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