Pecan Molasses Brittle

chewy, salty, sweet

This brittle is like none other I’ve had before. Molasses takes the salty sweetness you already love about brittle to the next level.

Wedge a hunk of this into the ice cream in an Egg Nog Float. You’ll think you died and went to heaven.

cooking information

• Yield: one cookie sheet of brittle
• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Cooling Time: 5 hours

all ingredients

• 1 Cup Sugar
• 1/2 Cup Light Corn Syrup
• 1/2 Cup Molasses
• 2 Cups Whole Pecans
• 1/2 Teaspoon Salt
• 1 Teaspoon Baking Soda

recipe instruction

1. In a sauce pot combine the sugar, molasses, and corn syrup at medium high heat. Stir and cook until the sugar dissolves. (Approximately 5 minutes)

2. Add pecans and salt and cook another 12 minutes, stirring occasionally.

3. After the 12 minutes quickly stir in your baking soda and empty to a greased cookie sheet. (I like to use the disposable cookie sheets because they are pliable and less of a chance of the brittle sticking to the cookie sheet.)

4. Place in the refrigerator for 5 hours or longer to harden.

5. With the end of a utensil crack, serve, and enjoy.

Will make one large cookie sheet of brittle

cooking tips

• Use the back of a serving utensil to crack the brittle when you are ready to serve.