Chef Victoria Dearmond of Houston orchestrates a symphony of flavors and textures with her tasty pecan honeycomb brittle, perfect for a cool fall evening. The rich, nutty warmth of pecans combined with the natural sweetness of honey and a dash of smooth whisky creates an ideal flavor palate! Grab your apron—don’t forget your candy thermometer—and get cooking on this delicious fall treat!
Makes 2 1⁄2 cups
- Line rectangular cake pan or rimmed baking sheet with foil. Grease with butter. In a 4-quart saucepan, combine all ingredients except baking soda. (Mixture will increase in volume dramatically while cooking so make sure to choose a bigger pot than you think you need.)
- Cook mixture on high heat until it reaches 280 degrees, constantly stirring to make sure bottom doesn’t burn. Remove from heat. Stir in baking soda, making sure to mix well. Mixture will double, if not triple, in size.
- Pour mixture into foil-lined, greased cake pan. (Do not spread mixture out—this brittle is made to look like real honeycomb, and all big gas holes will disappear if you spread it out.)
- Once mixture is cooled, break into small pieces. Keep wrapped in plastic or in airtight container to avoid moisture.
Recipe ByVictoria Dearmond in Houston, Texas