When I logged in today I was shocked at how long it had actually been since I had sat down to write about my Sugar Lovin pastry dealings.
Too long. October 14th. 3 weeks! But in my defense, the past three weeks have been spent moving and working like a mad woman, and there really wasn't enough time to sit down and write about my pastry life.
While I wait on pictures to share with you from the baby shower we catered on 10/24, I'll share a little bit about the last few weeks and my improved brittle recipe.
The weeks following my last post were characterized with packing. And then more packing. I also had family in town. And then my last weekend in Pittsburgh was 100% about work. I worked Friday and Saturday at the bakery finishing my last shifts and then Sunday was our catering gig (can't wait to share our recipes for lavender cupcakes with honey buttercream and chocolate cupcakes earl gray buttercream). The next thing you know, the moving truck was sitting outside and we were completely packed up and ready to go.
We arrived down here just to unpack, hang out a little and then I had to send the fiancee back to Pittsburgh for a time undetermined while he looks for work. In those three weeks, aside from the cupcakes we made and a batch of not-so-good caramel shortbread, I haven't baked a thing.
Last night I finally broke down. I am living with my fiancee's mom while we are in separate states and I've been a little wary of using her kitchen, but we had been planning on making pecan brittle all week and it was just time to do it.
The last time I made brittle, I followed the recipe exactly. I made it using all light corn syrup. The result? It was just sugary tasting candy with peanuts. I wasn't impressed. This time, I decided to split it up a little. I used half honey and half dark corn syrup and it yielded a much nicer result. It's got a complex flavor in the candy part that makes it much more enjoyable to eat.
See below for a Sugar Lovin worthy pecan brittle. You will need a half sheet pan AND a candy thermometer to do this right!
Salted Pecan Brittle
Ingredients:
2 Tbsp plus 1 cup Butter
1/2 cup Honey
1/2 cup Dark corn syrup
2 cups Sugar
1 cup Water
2 1/2 cups Toasted pecans, halved
1/4 tsp Baking soda
2 Tbsp Sea salt
Method:
1. Using 2 Tbsp of butter, grease a half sheet pan completely and then set aside. In a large, heavy bottomed sauce pot, combine honey, corn syrup, sugar and water over high heat. Bring to a boil, stirring constantly, then reduce heat to medium. Add your candy thermometer and stir occasionally, until mixtures reaches 280 degrees F, or the soft crack stage.
2. Quickly and carefully, mix in the pecans. Allow mixture to reach 295 degrees F on the candy thermometer and then remove from heat. Mix in the baking soda and then carefully spread mixture evenly on the half sheet pan. Allow to cool for 10 minutes, then sprinkle generously with sea salt. Allow mixture to cool completely (i.e.- the pan should be at room temperature) before removing from the pan.
Tips: You can really use any toasted nut in this brittle, so try hazelnuts or cashews instead!
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