brittle is so good on it's own or crushed up on ice cream. hello! delish. this recipe makes 2 pounds, so there is enough to go around. yu-umm.
i adapted this recipe from Ted Allen's cook book, In My Kitchen, which is one of my faves. for reals... i have a huuuge crush on him and want to invite him over to my crib for a dinner party. making his brittle was kind of a way to...uh... ehem...err... have a reason to send him fan mail. just kidding. but kind of not. think i will.
anyway, Ted's recipe calls for corn syrup, which i am totes not down with (the #1 reason i haven't made fancy cute time marshmallows yet, which are, in fact, why i purchased a candy thermometer in the first place) so i decided to go a bit cray cray and use brown rice syrup. i was thinking i could try agave syrup and it might be a closer fit, as far as a substitute, but didn't have enough...you may try to sub agave...tell me how it goes. i am going to try marshmallows with it. i will share. obvz. however, the brown rice syrup made such yummers brittle, i dunno if i would switch it up again.
4 tbsp (1/2 stick) unsalted butter (plus more for baking sheets)
3 cups pecans (i did 2 cups pecans and 1 cup pumpkin seeds)
2 cups sugar (yup, i went white sugar on this one)
1 cup brown rice syrup (or agave syrup)
3 tsp baking soda
1 tbsp pure vanilla extract (i used our homemade rum vanilla extract)
3/4 tsp flaky salt (cyprus or maldon sea salt is the best here)
- position rack in the middle of your oven and preheat to 350F.
- spread pecans and pumpkin seeds, if using, on a baking sheet and toast until fragrant, about 5 to 7 minutes.