Chocolate Pecan Brittle

Peanut brittle is good and all but, if you feel like kicking things up a notch make pecan brittle instead. To make that even better, add some cocoa and you’ve got a treat that will knock your socks off.

I make my brittle with cane syrup, not corn syrup, as my sweetie reacts to the high fructose in corn syrup. The Steen’s website has a recipe for mixed nut brittle that I used as a jumping off point.

Chocolate Pecan Brittle

1 tablespoon butter
1 cup Steen’s Cane Syrup
1 cup granulated sugar
1/4 tsp baking soda
2 tablespoon unsweetened cocoa (I used Hershey’s Special Dark Cocoa)
1 cup toasted pecans
Flake salt

Butter a baking sheet and set aside.

Sift together cocoa and baking soda to remove any lumps. Set aside. Chop pecans – you want tiny pieces, small pieces, medium pieces and even some whole pecans to make sure every bite has nutty goodness. Set aside.

In a large heavy pot, melt the butter. Add syrup and sugar. Stir to blend well over medium heat. Continue to stir once it begins to boil to keep it from overflowing the pot. When the mixture reaches 270 degrees on a candy thermometer (soft crack stage), remove from heat. Quickly stir in cocoa mix and nuts until cocoa is incorporated.

Pour the mixture evenly onto the prepared baking sheet, spreading the nuts quickly and evenly with a silicone spatula. Sprinkle with flake salt. Allow the mixture to cool completely. Surface will be shiny. Break into pieces and store in an airtight container.

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