Makes: ONE 12″ x 16″ sheet
Ingredients:
2 cups sugar
2½ cups broken pecans
6 tbsp. unsalted butter, cubed
1 tbsp. vanilla extract
¼ tsp. baking soda
1 tsp. kosher salt
Procedure:
Heat sugar in a 4-qt. saucepan over medium-high heat; cook, swirling pan often, 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 and baking soda in a bowl and then add to pan along with salt; stir to combine. Pour onto a baking sheet lined with foil or a silicone baking mat and spread into an even layer with a small rubber spatula; let cool completely. Break into bite-size pieces and store in an airtight container between sheets of wax paper.
Type: Authentic Recipe
Photo By: Oseland/newyork.cbslocal.com
Author: James Oseland, Editor in Chief of Saveur Magazine and a judge on Top Chef Masters
Source: http://newyork.cbslocal.com/2012/11/19/2-in-the-kitchen-pecan-pie-brittle/