As we enter the midpoint of our 12 Days of Sugar, it’s time for Christmas candy!
Megan, our cousin DeAnna, our mini-chef JB, and I spent Sunday afternoon making assorted sweets. We will be sharing the fruits of our labors with you during the next week. We hope you enjoy these recipes as much as we’re enjoying eating the results!
I love peanut brittle. But you know what makes peanut brittle even better? No peanuts! That’s why I think I like this recipe so much. It’s pecan instead! This is a Paula Deen recipe so of course it’s full of butter. And deliciousness. And love!
2 cups pecans, toasted whole
1 tablespoon salt
1 cup water
1 1/4 cup light corn syrup
2 1/2 cup sugar
4 tablespoon butter
3 teaspoon baking soda
In a nonstick saucepan, heat and stir sugar, corn syrup, water, and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 degrees F).
Add pecans and butter and cook to 300 degrees F stirring all the time to keep the nuts from burning. Pull off heat at 300 degrees F and stir in baking soda while beating to froth for 30 seconds.
Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.