There’s a recipe for the BEST pecan brittle in this book. I’ve misplaced my book since moving. The brittle tastes like Werther’s hard candy with pecans in it. It’s SO GOOD! Does anyone have the book and could share the recipe with me so I can have it again? Thank you so much in advance!
by eclecticponder77
8 Comments
I’ve made this brittle many times. It’s very good and different from most peanut brittles.
I have it. Is it the pecan praline recipe?
I don’t have the book but looks like you can buy it on Etsy for $6.
Look what I found on Etsy: https://www.etsy.com/listing/558948785/the-spirit-of-christmas-book-nine?ref=share_v4_lx
This is a different edition but has a microwave brittle recipe on p 157
https://www.scribd.com/document/371165506/The-Spirit-of-Christmas-Cookbook-pdf
[https://archive.org/details/leisureartspre1995leis](https://archive.org/details/leisureartspre1995leis) You can borrow a digital copy from the Internet Archive
Me too! It had Black Forest biscotti! I want that recipe again!
I found a 20th anniversary copy of what looks like this book in our library’s online catalog. I can pick it up next Saturday, the 16th, and will let you know if it has that recipe.
It has the same title but a different cover photo and says “20th anniversary edition.”
Here’s the recipe! I was able to get it from the link posted to the Internet Archive. I’m telling you, it tastes just like Werther’s candy! The location is page 133 if anyone is interested.
BUTTER-PECAN BRITTLE
2 cups sugar
3/4 cup light corn syrup
1/4 cup water
3 cups coarsely chopped toasted pecans
1/4 cup butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
Butter sides of a heavy large saucepan.
Combine sugar, corn syrup, and water in saucepan. Stirring constantly, cook over medium-low heat until sugar dissolves.
Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan. Increase heat to medium and bring to a boil. Cook, without stirring, until syrup reaches hard-crack stage (approximately 300 to 310 degrees) and turns light golden in color. Test about ½ teaspoon syrup in ice water. Syrup will form brittle threads in ice water and will remain brittle when removed from the water. Remove from heat and stir in pecans, butter, vanilla, and salt; stir until butter melts. Add baking soda (syrup will foam); stir until soda dissolves. Pour syrup onto a large piece of buttered aluminum foil. Using a buttered spatula, pull edges of warm candy until stretched thin. Cool completely. Break into pieces. Store in an airtight container.
Yield: about 2 pounds brittle.