Monday, January 15, 2018

Spicy Pecan Brittle

This was to be part of the dessert for a formal dinner - if it lasted that long.  Fortunately it did. It turned out a most tasty, more-ish candy with a perfect texture. Definitely will be made again. It does have a little butter so it is not vegan.


2t kosher salt
2t ground cinnamon
2t smoked paprika
pinch of cumin (fine ground)
pinch of cayenne (more to taste depending on heat of cayenne pepper and desire to store
2t baking soda
2 cups granulated sugar
1cup corn syrup (I used 2/3rds plain, and 1/3rd from Rockwall.)
1/2 cup water
8T (1 stick) unsalted butter
2 cups pecans (raw, roughly chopped)
1T Vanilla essence


Warm a rimmed baking sheet in a 250 oven for about 30 minutes ahead of time.
Whisk together the salt, cinnamon, paprika and cayenne until well combined
In a sauce pan whisk together the sugar, water, corn syrup and vanilla and bring to the boil (medium low). and heat to 300 degrees as measured by a candy thermometer (after about 15 minutes)..
Stir and remove from heat. Add the water and stir again.Add the butter and allow to dissolve. 
Put the pan back on heat with the thermometer visible. 
Add the chopped pecans and stir thoroughly.
Pour the brittle onto the warmed baking sheet and allow to cool (about 6 hours).
Break into small pieces and garnish appropriately.

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