Name: Salted Maple Pecan Brittle Fall Snack Recipe
Cook time: 25 min
Total time: 25 min
Ingredients: 1 cup granulated sugar; 1/2 cup pure maple syrup (Grade A Amber recommended); 1/4 cup filtered water; 2 tablespoons unsalted butter, cubed; 1 teaspoon pure vanilla extract; 1/2 teaspoon baking soda; 1 1/2 cups roasted pecan halves; 1 teaspoon flaky sea salt (like Maldon)

Ingredients

Scale

1 cup granulated sugar
1/2 cup pure maple syrup (Grade A Amber recommended)
1/4 cup filtered water
2 tablespoons unsalted butter, cubed
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1 1/2 cups roasted pecan halves
1 teaspoon flaky sea salt (like Maldon)

Cook Mode Prevent your screen from going dark

Instructions

Before you turn on the stove, prepare your cooling station. Line a large rimmed baking sheet with a silicone baking mat or high-quality parchment paper. Measure out your vanilla, baking soda, and pecans so they are ready to go. Sugar moves quickly once it reaches the right temperature, so having everything within arm’s reach is essential for success.
In a heavy-bottomed saucepan over medium heat, combine the sugar, maple syrup, and water. Stir constantly until the sugar dissolves. Once it begins to boil, clip a candy thermometer to the side of the pan. Stop stirring and let the mixture cook until it reaches 300°F (the hard-crack stage). This usually takes about 10 to 12 minutes. Watch the temperature closely toward the end, as it can jump quickly.
As soon as the thermometer hits 300°F, remove the pan from the heat immediately. Stir in the butter and vanilla extract—be careful, as the mixture will bubble and steam. Quickly fold in the pecans and then the baking soda. The baking soda will cause the brittle to foam up and turn lighter in color; this creates the aerated, snappy texture that makes brittle so easy to bite into.
Immediately pour the hot mixture onto your prepared baking sheet. Use a heat-resistant spatula to spread it as thin as possible. While the brittle is still tacky, sprinkle the flaky sea salt evenly over the top. Let the brittle sit undisturbed at room temperature for at least 30 minutes until it is completely hard and cool to the touch.
Once the brittle has fully set, lift it off the mat. Use your hands to break it into jagged, bite-sized shards. Store the pieces in an airtight container to keep them from getting sticky. Enjoy your crunchy, salty, maple-infused masterpiece!

Cook Time: 25 minutes