Yield: 1 servings
|1½ cup||Pecan Halves Or Pieces|
|½ cup||Light Corn Syrup|
Sprinkle nuts with salt and warm them in a low oven. Mix the sugar, corn syrup, and water and heat slowly, stirring until sugar is dissolved. Continue cooking over moderate heat. The mixture is ready when a small amount dropped in a cup of cold water becomes brittle (260 F on a candy thermometer). Remove from heat and stir in butter and warm nuts. Pour immediately onto a buttered cookie sheet. As soon as the brittle is cool enough to handle, cut into squares, and wrap in wax paper. Or wait until completely cooled and break into irregular pieces. Yield: about 1 pound.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-29-95 (24) Homecook