Ingredients
8
8 servings
- •1 cup granulated sugar
- •½ cup light corn syrup
- •1 tablespoon unsalted butter
- •½ teaspoon ground cinnamon
- •⅛ teaspoon cayenne
- •¼ teaspoon kosher salt
- •1 cup pecan, chopped
- •2 teaspoons rum extract
- •1 teaspoon baking soda
Instructions
- Line a rimmed baking sheet with a silicone mat.
- In a medium saucepan over medium-high heat, combine the sugar and corn syrup and bring to a boil. Cook, without stirring, for 3 minutes. Stir to dissolve the remaining sugar, then boil for another 2 minutes, stirring occasionally.
- Add the butter, cinnamon, cayenne, salt, and pecans and stir to incorporate. Let boil for another 2 minutes, stirring occasionally.
- Remove the pan from the heat and add the rum extract and baking soda, stirring to combine.
- Quickly pour the mixture onto the prepared baking sheet and let cool completely, 10–15 minutes.
- Break the brittle into pieces. Store in an airtight container at room temperature for up to one week.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 82
- Carbohydrate: 18g
- Fat: 1g
- Fiber: 3g
- Protein: 0g
- Sugar: 18g
Related Recipes
Maple-Pecan Brittle
Hot Cinnamon Peanut Brittle
Shorecook's Cashew Brittle
Rum Butter
Almond Brittle
Hot Buttered Rum Biscuits As Made By Meiko
Hot Buttered Rum Single Serving
Coconut Brittle
Pecan Brittle
Peanut Brittle Cheesecake
Sesame Brittle
