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Pecan Brittle Recipe by Paula Deen

Hard Level
45 MIN 25 Prep + 20 Cook
Servings
$ /Serving
Print
Hard Level
45 MIN 25 Prep + 20 Cook
6 Servings
$ /Serving

Pecan Brittle Recipe by Paula Deen

Hard Level
45 MIN 25 Prep + 20 Cook
6 Servings
$ /Serving

Ingredients

  • 2 cups pecans, toasted whole
  • 1 tablespoon salt
  • 1 cup water
  • 1 1/4 cups light corn syrup
  • 2 1/2 cups sugar
  • 4 tablespoons butter
  • 3 teaspoons baking soda

Preparation

In a nonstick saucepan, heat and stir sugar, corn syrup, water and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290°).

 

Add pecans and butter and cook to 300° stirring all the time to keep the nuts from burning. Pull off heat at 300° and stir in baking soda while beating to froth for 30 seconds.

 

Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.

 

This brittle has a great shelf life, if kept in airtight zip locks or containers; it will keep for 2 months.

 

Paula's Gift Packaging Tip: I love to junk for little pots and pans. I found this copper one at a store here in Savannah for FIVE dollars! I thought it would be the perfect way to gift my Pecan Brittle. I lined the saucepan with natural parchment paper piled it high with pecan brittle and tied a satin ribbon on the handle. Don't forget to add the recipe!

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