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.
Pecan Pie Brittle
This twist on traditional pecan pie provides a snack-able ending to the holiday feast.
Yield: makes one 12-by-16-inch sheet
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
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.