Taffy Butter Crunch Pecan Brittle
My mother, Mildred Brown Shaw of Sumter, S. C.,
made a really good "pecan brittle" candy. You will need a candy thermometer! This is a winter-time recipe when humidity is low!
- mixer: use a spatular.
- candy/deep-fry thermometer: AHEAD of time, test your thermometer in boiling water to be sure that it boils at 212 degrees F.
- baking container: grease, butter, or Pam spray a 15 x 10 x 1 inch jelly roll pan.
- sweetener: (1) 2 cups of
normally granulated white table sugar and (2) one cup of white Karo syrup..
- fatty component: two tablespoons of margarine.
- flour: none.
- binder: the above sweet component, cooked.
- expander/aerator: two teaspoons of baking soda.
- taste enhancer: vanilla extract, two teaspoons.
- liquid component: 1
cup of water.
- staple ingredient: roasted, broken pecan pieces...3 generous cups (use roasted...even salted...peanuts if no pecans).
PROCESS: (1) ready the greased pan. (2) Mix sugar, salt, water, and Karo syrup in a larger heavy pot, cover, and stove-top heat to boiling. At boiling, uncover and cook rapidly to "soft ball" stage (236 degrees on candy thermometer). (3) While keeping mixture bubbling at that temperature, mix in nuts slowly and take mixture to "soft crack" stage (280 degrees). (4) Stir in the margerine & take rapidly to "hard crack" stage (300 degrees. (5) Remove quickly from heat and stir in the vanilla followed immediately & rapidly by sprinkling the baking soda over the surface and then STIR HARD for about 15-20 seconds to get mixture very puffy and (6) spread the mix into the pan by pouring and tilting and DO NOT psread with spoon or instrument (you must keep the bubbles in the mixture). (7) Cool completely and then break into pieces with a wooden spoon and store.
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[posted 19 October 2015]