Recipe by rpgaymer
"This twist on traditional pecan pie provides a snack-able ending to the holiday feast. " - Saveur (Cooking time does not include time to cool)
Top Review by KateL
I am not comfortable giving any stars because my inexperience in candy-making is most likely the culprit. When my sugar became the color of bittersweet chocolate I suspected I had missed the boat; I think I produced Burnt Sugar Pecan Brittle. I'll try tasting it once it cools. I rarely make desserts, and this might be my second attempt at candy. I guess I need a "never-fail" recipe to match my prowess. DH loves pecans and pecan pie, so he'll have to console himself by eating the left over pecan halves. Attempted for Please Review My Recipe. Again, I am sure that I was the problem, sorry RP.
- 2 cups sugar
- 2 1⁄2 cups pecans, chopped
- 6 tablespoons unsalted butter, cubed
- 1 tablespoon vanilla extract
- 1⁄4 teaspoon baking soda
- 1 teaspoon kosher salt
Directions See How It's Made
- Heat sugar in a 4-qt. saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied.
- Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes.
- Combine vanilla extract and baking soda in a bowl and then add to pan along with salt; stir to combine.
- Pour onto a baking sheet lined with foil or a silicone baking mat and spread into an even layer with a small rubber spatula; let cool completely.
- Break into bite-size pieces and store in an airtight container between sheets of wax paper.