A few weeks ago, a friend of mine randomly mailed me pecans from her family farm in Tennessee. Wow, I don’t think that I have ever had pecans quite so fresh.
Well, after shelling all of them (more time consuming than I anticipated!), I didn’t quite know what to do with them. I contemplated just snacking on them until they weer all gone, but decided to make something after all. So, what to make? I ended up making this Salted Bourbon Pecan Brittle which is super yummy. Next time I might add in some maple syrup too, could be yummy too, right?
Ingredients
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup water
1 tablespoon unsalted butter
2 tablespoons bourbon
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup chopped pecans
sea salt for sprinkling
You will also need: a candy thermometer
Directions
Spread the pecans on a baking sheet and lightly toast them in the oven at 400F for 7 to 8 minutes. Line a baking sheet with a silpat mat or parchment paper.
Make sure you have all the rest of your ingredients measured and ready to pour in the brittle when it gets to the candy stage. This is important as it starts to harden immediately.
In a medium sauce pan, combine the sugar, corn syrup and water over medium heat. Stir constantly until the sugar dissolves and the mixture starts to boil. Increase the heat to high and cook, without stirring, until it reaches 290F using a candy thermometer. Once it reaches this temp add the bourbon and pecans. Mix and allow mixture to get to 310F. Immediately remove from heat. Quickly stir in butter, vanilla, and baking soda.
Pour mixture onto the prepared baking sheet as quickly and thinly as possible. Use a wooden spoon to spread it if necessary. Sprinkle with sea salt right away and cool for at least 1 hour. Once it set, break into pieces and enjoy!
