Pecan Brittle

*NOTE: For a nut-free version, use pretzel pieces in place of pecans.

1. Preheat oven to 200°F. Place the pecan pieces in a pan and put them in the oven to warm while you complete the following steps. Butter a large sheet pan with 1 Tablespoon of butter and set aside.

2. In a 2-quart saucepan, combine the sugar, water, corn syrup and cream. Heat over medium until the mixture boils. If needed, you can use a wet pastry brush to ‘wash’ the side of the pot at any time.

3. Insert a candy thermometer into the sugar mixture. Heat over medium heat until the temperature reaches about 280°F.

4. Stir in the butter, one piece at a time, until it is all incorporated. Click the thermometer back in and cook until the temperature comes back up to 280°F (the temperature drops when you add the butter).

5. Remove the pot from the heat and add the nuts (or pretzels), vanilla, baking soda, and salt. Stir well.

6. Quickly dump the mixture onto the prepared baking sheet and use two forks to spread it out. Let it sit for at least 4 hours (overnight is best), then break into pieces.

7. Bag the pieces quickly and give them away – OR YOU’LL EAT THE WHOLE BATCH. Yes, I AM speaking from experience.