Sweet and Salty Pecan Brittle

Pecan Brittle

Weekends are for treating ourselves. The school week is over and it’s time to have fun.

I think that sweet and salty treats are my second favorite kinds of treats, salt and fat combo might be my number one.

Today I wanted to make a little surprise for the girls and make candy. After looking around the cupboard I decided to make a nutty brittle. I will be sharing one version but you can make this with any nuts and seeds you have on hands.

Pecan Brittle

Sweet & Salty Pecan Brittle (adaptation of  Micheal Smith, “Spicy salty seedy nuts” recipe from “Family Meals” cookbook)

Ingredients

  •  3 cups of Pecan (or nuts and seeds of your choice)
  • 1 tsp baking soda
  • 1 cup water
  • 2 cup sugar
  • 1 tbsp butter ( vegan option : coconut oil or nut butter)
  • sprinkle of sea salt (coarse)

Pecan Brittle

Method

In a large bowl, mix the Pecan and the baking soda until all the nuts are coated evenly.

Pecan Brittle

In a large saucepan, add the sugar and water. Do not stir. Heat over medium heat, until the sugar is melted and the water is evaporated (about 10 minutes). The sugar will start to get syrupy and the coloration changing to golden brown.

Pecan Brittle

When the coloration looks like the picture above, stir on the butter and whisk it until all incorporated. Be careful the syrup is HOT. Dump the nuts in the mixture, it is normal to have some foamy eruption. Work fast, making sure that all the nuts are coated with the caramel mixture, transfer evenly unto a cookie sheet lined with parchment paper. Sprinkle the salt on the mixture.

Pecan Brittle

Cool completely, you can speed up the process by putting the cookie sheet in the freezer for about half an hour.

Pecan Brittle

Pecan Brittle

When cooled, crack and break into pieces. Share and if any leftovers they can be stored in an airtight container, but the likeliness of leftovers is pretty faint.

I have to give you a fair warning they are highly addictive.

Enjoy!

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