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pecan halves (be generous)
Extra utensils: forks, 2 silpats, candy thermometer
(if you don't have silpats, lightly butter a large baking sheet. Keep in a warm place until ready to use)
Butter forks - front and back. Set aside.
Combine baking soda, 1/2 t water and vanilla and set aside.
Combine water and corn syrup in a large sauce pan. Cook over medium heat, stirring accsionally to 240 degrees on the candy thermometer.
Stir in pecans and cook, stirring constantly to 300 degrees.
Remove from heat, remove the candy thermometer, then add soda mixture and mix well.
Pour about half onto each silpat (or onto warm baking sheet). Using forks, tines pointed up, carefully spread the brittle out.
Cool, then break into pieces. Store in an air tight container.