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Author Notes: In 2009, my YouthBuild students in Greensboro, Alabama were given a challenge to develop a product that would utilize a local ingredient. They came up with pecans! It started small with a few students making pecan brittle in the back of our small Pie Lab (www.pielab.org) and is now a full blown small business thanks to a Design Ignites Change grant we were awarded. Now the business even has a website (www.the-pecans.com)! *YouthBuild is a non-profit organization that serves out-of-school youth ages 16 - 24 through GED courses, job training and leadership development skills. Following the completion of the program, YB students are offered assistance in job and college placement. - Table9
Serves as many or as few people as you like
- 2 cups Granulated Sugar
- 1 cup Light Corn Syrup
- 1 cup Water
- 1/8 teaspoon Table Salt
- 2 cups Chopped Pecans
- 1 tablespoon Unsalted Butter
- 1 teaspoon Baking Soda
- Lightly grease a baking sheet and set aside.
- Combine Sugar, Light Corn Syrup, Water and Salt in a large, heavy skillet (cast iron works best if you have it). Bring to rolling boil over medium-high heat. Add chopped pecans; continue cooking until the syrup begins to turn brown. Depending on how hot your eye gets, this usually takes about 20 - 25 minutes to get the desired consistency. *Be sure to constantly stir the mixture so it does not stick
- Do not over or under cook it because the brittle will be ruined.In order to test consistency put a drop of the brittle mixture into cold water, if it hardens immediately it is done.
- Remove from heat once you have the desired consistency, and stir in Unsalted Butter and Baking Soda.
- Pour onto prepared baking sheet. Cool completely before breaking it up into pieces.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
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