Food & Recipes

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.