I Wuz Just Thinking: Making Pecan Brittle

Photo: Cafe Sucre Farine

Many friends have shared their recipes with me through the years, and each one brings back such special memories.

This morning, while listening to the preaching on television, I was also going through a box of old recipes, keeping the ones I want by saving them on the computer.

That let me throw away the paper copies.

I was trying to “de-clutter” my life.

Many friends have shared their recipes with me through the years.

Each one brings back such special memories.  I wanted to share the following with you.


JACK’S PECAN BRITTLE  submitted by Jack Skipper’s daughter, Sharon Skipper Kruse

                                                                     (former KHS ’63 classmate)


2 cups white granulated sugar                1 cup raw pecans

1 1/2 cup white Karo syrup                      2 teaspoon soda (rounded)

1/2 cup water                                           1/2 teaspoon vanilla

1/2 stick oleo                                            Candy thermometer


Put sugar, Karo, and water in a saucepan and heat until it boils.

Cook until temperature reaches 235 degrees on a candy thermometer.

When the candy reaches a soft boil stage, add the butter and pecans.
Continue cooking the mixture until 290 degrees, hard boil stage.
Add vanilla and stir in soda.
Stir until all the foam has blended and continued stirring some more.

Pour out on a lightly buttered cookie sheet or on foil placed on a cold cabinet.

Let cool and break into pieces.

I Wuz Just Thinking: Enjoy!

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