Spicy Pecan Brittle

There are brittle-style candies native to pretty much every country, but this one takes a decidedly Southern twist with local pecans and a smoky chipotle heat. Traditionally, brittles are poured out on a marble slab for cooling; great if you have that kind of thing around the house, but we’ve found a parchment-lined cookie sheet works just fine.

By Ashley Warlick / Photography By Ashley Warlick | November 01, 2014

Ingredients

SERVINGS: Makes 4 small gift boxes.

2 cups sugar
2½ cups pecan halves
6 tablespoons unsalted butter, cubed
1 tablespoon vanilla extract
¼ teaspoon baking soda
½ teaspoon chipotle powder
1 teaspoon Kosher salt

Instructions

Heat sugar in a medium saucepan over medium-high heat; cook, swirling pan often to prevent burning, until golden amber and completely liquefied. Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes. Combine vanilla extract, baking soda, chipotle powder and salt in a small bowl. Add to pan, stirring as it bubbles up. Pour onto a baking sheet lined with foil or parchment and spread into an even layer with a small rubber spatula. Let cool completely. Break into bite-size pieces.

*Gifting tip: Layer between wax paper and pack a fruit crate or Chinese take out box for gifting.