maple pecan brittle
Happy Friday! Just in time for the weekend, I bring you this addictively delicious maple pecan brittle. With rich and buttery toasted pecans and a shower of flaky salt to balance the sweetness, this brittle is the ideal fall treat. As always, I recommend making two batches – one for sharing, and one for indulging.
- 1/4 cup dark amber maple syrup
- 1 cup sugar
- 1 cup unsalted butter, cubed
- 1/4 cup water
- 1 1/2 cups chopped pecans, toasted
- flaky salt
- Line a rimmed baking sheet with parchment paper. Combine maple syrup, sugar, butter, and water in a large heavy saucepan over medium-high heat, stirring until melted and creamy. Once mixture comes to a boil, continue cooking without stirring (swirl the pan gently if necessary) until a candy thermometer reaches 300°F (hard-crack stage). Immediately add pecans and still until combined.
- Carefully pour out mixture onto prepared baking sheet and spread into an even layer with a spatula. Sprinkle with flaky salt, and let brittle cool completely (about 30 minutes) before breaking into large pieces. Store in an airtight container at room temperature.
Adapted from Seasons and Suppers