- 1/2 cup light corn syrup
- 1 cup plus 2 tbsp granulated sugar
- 1/2 cup (1 stick, or 4 oz) butter, cubed
- 1/2 cup water
- 1.5 cups toasted pecans
- 3/4 tsp baking soda
- 1 tsp vanilla extract
- 1 TBSP maple extract
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a heavy-bottomed medium saucepan, combine the corn syrup, sugar, butter, and water over medium-high heat. Stir until the butter melts and the sugar dissolves, then insert a candy thermometer and wash down the sides of the pan with a wet pastry brush to prevent sugar crystallization.
3. Continue to cook, stirring constantly, until the brittle has reached 250 degrees F. At this point, add the pecans and continue to cook, stirring, until the temperature is 300 degrees F.
4. Once at 300, remove the pan from the heat and quickly add the baking soda, stirring to distribute it evenly. Quickly stir in the vanilla and maple extracts, and pour the brittle onto the prepared baking sheet. Use an oiled knife or an offset spatula to spread it into a very thin layer.
5. Allow the brittle to cool and harden completely, about 2 hours. Once hard, break it into small pieces by hand to serve. In a dry environment, Maple Pecan Brittle can be stored in an airtight container at room temperature for up to a week.