Pecan Brittle

Wow! I never should have made this, I believe I am going to eat the whole sheet tonight! I always associate brittle with county fairs and church flea markets as a special treat a few times a year. I made pecan brittle tonight for the first time and it was incredibly easy with just a few ingredients! It's also very light and airy despite it's hard crack that makes brittle so distinct. Below is a picture of the sheet before cracking, and the recipe below that.

PECAN BRITTLE*

1 1/2 c sugar
1 c water
1 c light corn syrup
1 1/2 c chopped pecans
3 tbsp butter
1 tsp vanilla extract
1 1/2 tsp baking soda

 

Generously butter a cookie sheet. In a large saucepan over high heat, cook sugar, water and corn syrup until mixture reaches 280°F on a candy thermometer. Slowly add nuts and stir until temperature reaches 300°F. Turn off heat. Carefully stir in butter and vanilla until blended. Add baking soda, and stir vigorously but cautiously. Pour mixture onto prepared cookie sheet and spread as thinly as possible with a wooden spoon. Cool completely, about 15 minutes, Break cooled candy into pieces or chop to make toppings for ice cream. Store in an an airtight container.Makes about 2 pounds.

*from Cooks.com