Wednesday, November 19, 2008

Pecan Brittle

  • 1 cup butter
  • 1 cup sugar
  • 3 TBSP water
  • 1 TBSP corn syrup
  • 2 cups pecans, broken up

In a large skillet, heat all ingredients except pecans. Allow to boil rapidly until mixture turns to the color of a paper bag (stirring constantly). On a large cookie sheet, evenly spread out the pecans (have them touching and covering approximately 1/3 of cookie sheet). Pour cooked mixture over the pecans, then allow to cool. Cover with melted chocolate if desired. Cool. Break into pieces.

No comments: