Jeremy Conner's Papa's Pecan Brittle
- 2 cup white sugar
- 1 cup light corn syrup
- 1/2 cup water
- 8 tablespoon butter
- 2 cup Cane River Elliott pecans or pecan pieces
- 1 teaspoon baking soda
Special Equipment: Candy thermometer, seven 9" pie tins, 6 quart heavy gauge sauce pot
Grease pie tins with some of the butter, and arrange them on a heat-proof surface so that they are ready when the brittle reaches the correct temperature. Measure the baking soda and pecans, and place within easy reach. In a 6-quart sauce pot, combine the first four ingredients and bring to a boil over high heat.
Using the candy thermometer, check the temperature of the mixture often and, when it reaches 250 degrees, add the pecans. At this point, stir constantly until the temperature reaches 310 degrees, then remove from heat and quickly add the baking soda, stirring rapidly to incorporate.
Carefully pour the brittle, splitting it evenly into the pie tins. Allow to cool completely at room temperature, then break the candy into pieces of the desired size. Store in sealable bags, and share with friends and family.