Pecan brittle can be eaten on its own or used as a garnish for ice creams, cakes and tarts. The little bit of baking soda in this recipe makes the brittle lighter and easier on the crunch, leaving it somewhere between a brittle and a honeycomb. You’ll need a sugar thermometer for this one.
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Serves
12
Caster Sugar
Water
Liquid Glucose
Lemon Juice
Sea Salt
Toasted Pecan
Bicarbonate Soda
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
Serves
12
Caster Sugar
Water
Liquid Glucose
Lemon Juice
Sea Salt
Toasted Pecan
Bicarbonate Soda
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Step 1.
Line a baking tray with baking parchment and clip a sugar thermometer to a medium-sized heavy-bottomed pan.
Step 2.
Put the sugar, water, liquid glucose, lemon juice and salt into the pan and stir to combine.
Step 3.
Turn the heat onto medium and leave the mixture alone – don’t stir it. Watch the thermometer carefully. When it reaches 120°C (the hard ball stage, this should take about 5 mins) add the nuts, stir to coat and continue to cook for another 5 mins or so until your mixture is a deep brown colour and around 150°C.
Step 4.
Remove from the heat, stir in the bicarbonate of soda and, very carefully, immediately pour it out onto your prepared baking tray. It will foam up and is very hot so be extremely careful not to burn yourself.
Step 5.
Leave to cool then crack into pieces and enjoy! It will keep in an airtight container for up to 2 weeks.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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