Sooo much better than peanut!
Butter 2 cookie sheets and set aside.
Place pecans, butter, syrup, sugar, water, vanilla, and salt into a large pan and cook over medium-high heat. Mixture will come to a boil. Cook until it turns a caramel color and the mixture reaches the “hard ball” stage or becomes hard when a small amount dropped into a glass of water becomes hard/ brittle (about 10 minutes after it starts boiling). DO NOT BURN—once it starts to boil, stay with it.
Remove from heat immediatley and stir in baking soda. After baking soda is stirred in, pour half of the mixture on each cookie sheet ( I get my husband to hold the pan for me), spread out with your spoon, and “knock” the foam down. As mixture starts to cool, spread until thinned. I use the tips of two buttered spoons to “pull” the brittle.
CAUTION: this recipe is EXTREMELY hot, so be careful if you do this with children around.
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The taste is amazing! Although, the first time I made this I went to the suggested “hard ball” stage and it didn’t turn out. I made it again going all the way to hard crack at 300 degrees and it turned out nicely. My only other thought would be to add the butter in last when the baking soda is added to help prevent burning the butter.
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