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Serves
As Many or As Few People as You Like
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
Ingredients
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2 cups
Granulated Sugar
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1 cup
Light Corn Syrup
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1 cup
Water
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1/8 teaspoon
Table Salt
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2 cups
Chopped Pecans
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1 tablespoon
Unsalted Butter
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1 teaspoon
Baking Soda
Directions
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Lightly grease a baking sheet and set aside.
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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
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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.
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Remove from heat once you have the desired consistency, and stir in Unsalted Butter and Baking Soda.
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Pour onto prepared baking sheet. Cool completely before breaking it up into pieces.
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