Monday, March 05, 2012

Pecan Brittle

It's time for an impressive sweet treat that is so simple to make it could be a joke. I was in the kitchen, staring at a few ingredients and figured I could switch up this ole peanut favorite. The brittle takes on a caramel tone and melts in your mouth with the next little chew. It's brittle + taffy + caramel in my opinion, but check it out for yourself!

Prep Time: 15 minutes
16 Pieces

1/8 Cup Water, Room Temperature
1/2 Cup Sugar, Granulated
4 Tbsp Light Corn Syrup
1/8 Tsp Salt
1/2 Cup Pecans, Chopped
1/2 Tsp Baking Soda
1 Tbsp Butter, Unsalted

Pecan Brittle (soft)
Boil the water, sugar, corn syrup, and salt on medium heat until dissolved; consistency will take on a thickened syrup. Stir in chopped pecans. When small bubbles begin to appear, remove from heat and immediately stir in baking soda and butter. Fold onto a non-stick surface (I used parchment) and allow to set at room temperature. 

Pecan Brittle (hard)
The brittle firmed up overnight in this recipe. The next day I used a pizza cutter to evenly break the brittle into pieces. Whether it be for a small dinner get-together or a personal snack, enjoy!

Nutrition Info (1 Serving)
Calories: 70, Total Fat: 3.2g, Sat. Fat: .7g, Cholest.: 1.9mg, Sodium: 61.1mg, Carb.: 11g, Fiber: 0.3g, Sugars: 7.9g, Protein: 0.3g

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