I Wuz Just Thinking: Making Pecan Brittle
August 29, 2021
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.
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!