Butter Pecan Brittle-Bark

Makes: 28 servings (1¾ lb.) Total time: 1–1½ hours

11cup sugar
11stick unsalted butter (8 Tbsp.)
12 1/2cup water
13 1/3cup light corn syrup
22Tbsp. rum
12 1/2tsp. each pure vanilla extract, baking soda, ground cinnamon, and nutmeg
33cups pecan halves, toasted, divided
11tsp. coarse sea salt, divided
66oz. 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.

Nutrition Information
Per serving : 175 cal; 13g total fat (4g sat); 9mg chol; 111mg sodium; 15g carb; 2g fiber; 2g protein

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