Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Monday, January 14, 2013

My sister-in-law's been making this pecan brittle for years. I asked her for the recipe a long time and all of a sudden...she couldn't find it. How convenient, right???? Ahh..just kidding. She found it the other day when she wasn't even looking for it. She had transferred it from an old clipping onto a sheet of paper and stuck into her recipe binder and then forgot she had done it. I wish I'd had this to share with you all during the holidays, but trust me...this stuff is so good and so easy to make, you'll want it year 'round!

14 Carat Pecan Brittle

1 cup sugar
1/2 cup dark corn syrup
1/8 teaspoon salt
2 cups pecan halves
1 teaspoon butter
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 teaspoon baking soda

Grease a cookie sheet with cooking spray and set aside.

In a large greased, glass bowl, cook syrup, sugar and salt on high in the microwave for 2 - 3 minutes until boiling.


Cook 4 more minutes.

Stir in pecans, butter, vanilla and cinnamon.

Cook 2 minutes.

Immediately stir in baking soda until light and foamy.

Quickly pour into prepared pan and spread.

Cool then break into pieces.

Here we go!

Combine the sugar, corn syrup 
and salt and cook for a couple of minutes.

Stir the mixture then cook for a 
few more minutes then add the 
pecans, butter, vanilla and cinnamon. 
Cook for another couple of minutes.

Then add the baking soda 
and stir like crazy until the 
mixture is light a foamy. 
Spread out onto a well 
greased cookie sheet. 
As you can see this does not 
make a lot but you certainly can double the recipe.