Butter Pecan Brittle-Bark
Makes: 28 servings (1¾ lb.) Total time: 1–1½ hours
|1||1stick unsalted butter (8 Tbsp.)|
|1⁄3||1/3cup light corn syrup|
|1⁄2||1/2tsp. each pure vanilla extract, baking soda, ground cinnamon, and nutmeg|
|3||3cups pecan halves, toasted, divided|
|1||1tsp. coarse sea salt, divided|
|6||6oz. semisweet or milk chocolate chips|
Coat a large baking sheet and the back of a large serving spoon with nonstick spray.
Heat sugar, butter, ½ cup water, and corn syrup in a 4-qt., heavy-bottomed saucepan over medium; bring to a boil. Using a pastry brush, wipe sides of pan with warm water just above boiling mixture to melt any sugar crystals. Insert candy thermometer into pan; cook mixture, stirring gently and frequently, until light brown and 295°, about 20 minutes.
Off heat, stir in rum, vanilla, baking soda, cinnamon, and nutmeg. The mixture will foam up; stir quickly until all ingredients are incorporated. Add 2 cups pecans; stir quickly until evenly distributed.
Pour brittle immediately onto prepared baking sheet and spread into a smooth, ¼-inch-thick layer with prepared spoon. Sprinkle brittle with ½ tsp. salt. Drop chocolate chips evenly over brittle; let stand until softened, about 3 minutes. Chop remaining 1 cup pecans.
Spread chocolate over brittle using an offset spatula; sprinkle with chopped pecans and remaining ½ tsp. salt. Let candy cool completely, then break into pieces.
Per serving : 175 cal; 13g total fat (4g sat); 9mg chol; 111mg sodium; 15g carb; 2g fiber; 2g protein
Because the baking soda will cause the sugar to foam up, be sure to use a long-handled, heatproof spatula.
Package stacks of candy in cellophane bags and tie with ribbon for perfect gifts from your kitchen.