"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pecan Brittle Recipe

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This recipe for Pecan Brittle, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Käline Goodrich
Added: Tuesday, March 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. sugar
1/2 c. margarine
1 T. Karo corn syrup (light)
1 c. chopped pecans (most nuts will work)

Directions:
Directions:
Prepare ahead of time a 9" pan, lined with tinfoil and heavily buttered. Put all four ingredients into a 10" frying pan. Boil 5-6 minutes or until mixture is a golden brown. Pour into the prepared pan and allow to cool for 15-20 minutes. Peel away the foil and break into small pieces.

Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I have made this dessert a few times to give at Christmas. It is delicious, but very buttery and greasy. I have tried reducing the amount of margarine used in the recipe itself and it does help. However, the less margarine you use, the harder the brittle is.

 

 

 

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