Ingredients and Supplies
- 1/2 cup light corn syrup
- 1 cup plus 2 tablespoons granulated sugar
- 1/2 cup butter, cubed
- 1/2 cup water
- 1 1/2 cup toasted pecan pieces
- 3/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 tablespoon Silver Cloud Natural Maple Flavor
- candy thermometer
Prepare a marble slap by coating the surface with butter or prepare a cookie sheet by lining
it with a silicone mat. In a heavy saucepan, combine the corn syrup, sugar, butter and
water over medium-high heat. Stir until the butter melts and the sugar dissolves. Wash
down the sides of the pan with a wet pastry brush to prevent sugar crystallization. Continue
to cook, stirring constantly, until the brittle reaches 300ºF. Remove the pan from the
heat and quickly add the baking soda, stirring to distribute it evenly. Quickly stir in the
pecans. Add vanilla and maple flavoring. Pour the brittle onto the prepared marble slab
or silicone mat. Use a greased offset spatula to spread it into a thin layer. Allow to cool
and harden completely, about 2 hours. Once hard, break into pieces by hand.
TIP: Brittle can be stored in an airtight container at room temperature
for up to a week.
