Easy Butter Pecan Brittle

• Vegetarian
• Gluten free

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 2 tsp Baking soda
  • 1 cup Granulated sugar
  • 1 Sea salt
  • 1 cup Splenda sugar substitute
  • 1 tbsp Vanilla extract, pure

• Nuts & Seeds

  • 3 cups Pecans

• Dairy

  • 1/2 stick Butter, unsalted

• Liquids

  • 1/2 cup Water

Found on ourhomemadeeasy.com

Description

Ingredients

• 1/2 stick unsalted butter
• 3 cups of pecans
• 1 cup granulated sugar
• 1 cup Splenda sugar substitute
• 1 cup light corn syrup
• 1/2 cup water
• 2 teaspoons baking soda
• 1 Tablespoon pure vanilla extract
• Sea Salt for sprinkling (I go a little heavy)

Directions

• Preheat oven to 350 degrees F.
• Line 1 baking sheet with parchment paper.
• Spread pecans on baking sheet lined with parchment and toast in oven for 5-7 minutes, stirring occasionally, until the pecans are fragrant and snap when broken. Set aside.
• Combine sugar, corn syrup, and water in large saucepan over medium heat, stirring occasionally until the sugar is dissolved and the mixture is clear. This may take 10 minutes or more.
• Put a candy thermometer in the pan, increase the heat to medium-high and cook without stirring until the mixture reaches 230 degrees F on the candy thermometer.
• Once this happens, add the butter and toasted pecans.
• Stir the mixture constantly until it reaches 305 degrees F. It will bubble and be incredibly hot, so be careful. When it reaches the desired temperature, it should be caramel colored and fragrant. This process will take time.
• Remove from heat and stir in baking soda and vanilla. The mixture will bubble, so it is again important to use caution. If the mixture hardens too quickly, put it over either the still warm burner or low heat until it comes back together.