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#SheTriedIt: Pecan Brittle



A family friend asked if I would make her some brittle. I have mastered toffee, so I figured brittle would be similar.


I learned. It is similarish.


According to The Spruce Eats:


"Brittles are typically composed mostly of sugar, while toffees contain a fair amount of butter and in some cases milk."

For starters, you need special instruments for brittle.




By that, I mean a candy thermometer (which for all intents and purposes you don't think about until you need it).


Having done both, I'd say that there's a much more intense focus on temperature with brittle.


I followed a super-easy recipe from My Baking Addiction which states that I had to get the mixture to 300 degrees--a measurement you cannot get without the aforementioned thermometer.


The ingredients are simple:


Water

Sugar

Vanilla Extract

Pecans

Brown sugar

Salt

Baking soda

Cinnamon

Butter


I combined the water, sugar, and pecans into a saucepan. Then waited for it to come to a boil. I had to keep stirring to avoid burning it, but that seemed counterintuitive since I needed to get the mixture up to 300 degrees.



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Then, I added, the butter, cinnamon, baking soda, and salt.


I immediately poured it on the parchment-lined baking sheet I prepared.


I let it harden and then broke it up into pieces. Once breaking, I recommend spraying it lightly with Pam so that the pieces don't stick together.


I also recommend taste-testing. :)





Spooned: 5/5


Be sweet to yourself and make your own.


See you at the table.









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