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Jeremy Conner's Papa's Pecan Brittle

Ingredients:

  • 2 cups white sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 8 tablespoons butter
  • 2 cups Cane River Elliott pecans or pecan pieces
  • 1 teaspoon baking soda

Directions:

      Special Equipment: Candy thermometer, seven 9" pie tins, 6 quart heavy gauge sauce pot
      • Grease seven 9" pie tins with some of the butter and arrange them on a heat-proof surface.
      • Measure the baking soda and pecans, and place them within easy reach.
      • In a 6-quart heavy gauge sauce pot, combine the sugar, corn syrup, water, and remaining butter. Bring to a boil over high heat.
      • Using a candy thermometer, monitor the mixture. When it reaches 250°F, add the pecans.
      • Stir constantly until the mixture reaches 310°F. Remove from heat and quickly add baking soda, stirring rapidly to incorporate.
      • Carefully pour the brittle into the prepared pie tins, splitting it evenly.
      • Allow to cool completely at room temperature, then break into pieces.
      • Store in sealable bags and share with friends and family.

      Categories: Intermediate, 45 Mins,

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