Created by, Kate Rovner- Plano, TX
2nd Place– Domino/C&H Candy Contest
You can never go wrong with homemade brittle, try this delicious ribbon winning recipe for your holiday season!
- 1 cup coarsely chopped pecans
- 1 cup Domino sugar
- 1/4 cup water
- 1/2 cup light corn syrup (Karo)
- 3/8 teaspoon salt
- 2 Tablespoon butter, softened
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1 teaspoon baking soda
Heat oven to 350°. On rimmed half sheet pan (18 x 13-inches) lined with silpat, toast pecans for 12 minutes until browned and fragrant; set aside. In 3-quart saucepan, whisk together Domino sugar, water,
Karo and salt. Clip on candy thermometer. Heat over medium heat, whisking constantly, for 3 minutes until mixture boils and sugar is dissolved, brushing down sides with wet brush to eliminate undissolved sugar. Use wooden spoon to stir in toasted pecans. Cook 5 minutes until mixture reaches 300°. Remove from heat. Quickly but thoroughly stir in butter, vanilla, cinnamon and baking soda. Immediately pour onto
Silpat-lined pan and spread with rubber spatula and use another silpat to press and spread brittle thinly into a 14 x 12 inch rectangle. Cool completely. Snap into pieces. Store in airtight container at room temperature.
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