How To Make Pecan Brittle
The holidays are over, but my nostalgia isn’t. Not when there’s pecan brittle in my pantry.
If you’ve been here before and chanced upon my peanut brittle recipes, I have two. The first one is my mom’s recipe that I revamped into a no-mess version using the microwave. The only problem I have with it is that it uses corn syrup.
A few months later, I posted the stovetop version minus the corn syrup as many regulars of this blog would’ve already expected.
Peanut brittle was a staple at home on Christmas when I was a kid. Now that I have my own kids, we never miss out on making this treat year after year.
We have been making a huge batch to give away to family and friends on Christmas morning ever since I can remember. When my grandma got too old to cook, we started taking over the tradition. But since I was feeling a little extra last Christmas, I used pecans instead.
You get the same sweet and buttery treat, but with a whole new flavor. It’s an upgraded version of the peanut brittle, as I’d like to put it.
As expected, I didn’t use corn syrup in this recipe. If you’re a frequent user of corn syrup, you might want to read more about why it’s something you should avoid.