Pecan Pie Brittle

Name: Pecan Pie Brittle
Total time: PT0D0H0M
Yield: makes one 12-by-16-inch sheet
Ingredients: 2 cups sugar; 2 1 ⁄ 2 cups broken pecans; 6 tbsp. unsalted butter, cubed; 1 tbsp. vanilla extract; 1 ⁄ 4 tsp. baking soda; 1 tsp. kosher salt

Serves
makes one 12-by-16-inch sheet

TODD COLEMAN

This twist on traditional pecan pie provides a snack-able ending to the holiday feast. This recipe first appeared in our November 2012 issue along with Ben Mims's story Sugar and Spice.

Ingredients

2 cups sugar
2 ¹⁄₂ cups broken pecans
6 tbsp. unsalted butter, cubed
1 tbsp. vanilla extract
¹⁄₄ tsp. baking soda
1 tsp. kosher salt

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Instructions

Step 1

Heat sugar in a 4-qt. saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied. Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes. Combine vanilla extract and baking soda in a bowl and then add to pan along with salt; stir to combine. Pour onto a baking sheet lined with foil or a silicone baking mat and spread into an even layer with a small rubber spatula; let cool completely. Break into bite-size pieces and store in an airtight container between sheets of wax paper.