Cooking Classics
The Technique
Bourbon-Pecan Brittle
Brittle confections are relatively straightforward & can be hand crafted in your own kitchen rather quickly. A heavy saucepan, a candy thermometer & a half sheet pan are the main pieces of equipment that will be needed in order to prepare a batch. Unlike Chocolate-Bourbon Salted Toffee where the butter is blended & emulsified into the sugar while it is cooking, brittles rely on simple ingredients such as water, sugar & corn syrup to serve as the base, then once the mixture is cooked to the proper temperature & it has had an opportunity to deepen in color & flavor, a few additional ingredients are added just before pouring the mixture out onto a lightly greased sheet pan to firm. Learn how to make Bourbon-Pecan Brittle by following my detailed tutorial & be certain to look to The Essential Guide To Making Homemade Candy for additional pointers before getting started.
Bourbon-Pecan Brittle
makes about 1 1/2 lbs
1 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
2 Tbsp butter
2 Tbsp bourbon
1 tsp vanilla
1 tsp baking soda
1/4 tsp kosher salt
1 cup toasted pecan halves, coarsely chopped
Lightly grease the bottom & the sides of a half sheet pan. Stir together the sugar, the corn syrup & the water in a 3 1/2-quart saucepan until blended. Do not stir again while over the heat. Bring the sugar mixture to a boil over Medium-High heat. Once the mixture is bubbly over the surface, place the lid on the pot for 1 minute then remove it. This will help wash down any sugar granules that may be on the side of the pot. Attach a candy thermometer to the side of the pan. Cook until the thermometer registers 290 to 295 degrees, about 8 minutes. Remove the saucepan from the heat. The sugar will begin to turn amber in color. You may notice the color change only on one side of the pot. Swirl the sugar mixture to even out the color. Once removed from the heat, it will continue to darken & cook to the hard crack candy making stage until the additional ingredients are stirred into the mixture. Carefully add the butter, the bourbon & the vanilla. The mixture will bubble vigorously. Be extremely careful as large amounts of steam will release. Do not look directly into the pot when doing so & stir the mixture constantly to smooth it out. Use a wooden spoon with a long handle. Stir in the baking soda & the salt. Fold in the pecans. Quickly turn the mixture out onto the prepared half sheet pan. Spread the candy to 1/8-inch thickness with a small offset spatula. Cool completely. Break the candy into pieces. The edges will be particularly thin with this variation.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Bourbon-Pecan Brittle
Bourbon-Pecan Brittle is a bit more thin than most traditional candies of this style due to the whiskey that is added at the end of the cooking time. Once cool, store the candy in an airtight container up to one week.
The Technique
When preparing candy, never use a smaller pot than what is called for in the recipe. The ingredients often times will double or triple from their original volume as they begin to cook. A few key pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
The Stirring
If you stir the mixture carefully from the beginning & be certain stray sugar granules do not make their way up the sides of the pot, you’ll be certain the mixture will not crystalize during the cooking process.
Lightly grease the bottom & the sides of a half sheet pan. Stir together the sugar, the corn syrup & the water in a 3 1/2-quart saucepan until blended. Do not stir again while over the heat.
No. 2
The Cooking Procedure
Bring the sugar mixture to a boil over Medium-High heat. Once the mixture is bubbly over the surface, place the lid on the pot for 1 minute then remove it. This will help wash down any sugar granules that may be on the side of the pot. Attach a candy thermometer to the side of the pan.
2a
Cook until the thermometer registers 290 to 295 degrees, about 8 minutes. Remove the saucepan from the heat.
2b
The sugar will begin to turn amber in color. You may notice the color change only on one side of the pot. Swirl the sugar mixture to even out the color. Once removed from the heat, it will continue to darken & cook to the hard crack candy making stage until the additional ingredients are stirred into the mixture.
No. 3
The Bourbon, The Pecans, Etc
Have the bourbon measured & close at hand. Toast the pecans well in advance at 350 degrees for 6 minutes. Cool them completely. Chop the pecans & measure the amount needed along with the butter, the soda & salt. All of these items will be added in quick time once the sugar mixture is removed from the heat.
No. 4
The Additions
Carefully add the butter, the bourbon & the vanilla. The mixture will bubble vigorously. Be extremely careful as large amounts of steam will release. Do not look directly into the pot when doing so & stir the mixture constantly to smooth it out. Use a wooden spoon with a long handle. Stir in the baking soda & the salt. The baking soda will turn the mixture to a more cloudy appearance & its’ purpose is to add holes throughout to make the candy easier to eat.
4a
Fold in the pecans. Quickly turn the mixture out onto the prepared half sheet pan.
No. 5
The Pouring & The Cooling
Spread the candy to 1/8-inch thickness with a small offset spatula. Cool completely.
No. 6
The Bourbon-Pecan Brittle
Break the candy into pieces. The edges will be particularly thin with this variation.
The Clean Up
Candy making is sticky business. Fill the saucepan with water & place it back on the stove eye. Submerge any utensils used & bring the water to a boil. Any remaining sugar syrup will disintegrate during the process.
The Tune
“Sugar” Billie Holiday
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