The Pecan - The Texas State Nut
Texan pronunciation: Puh-CAHN
This year has been no exception. We received about 5 pounds of shelled pecans and a pecan pie for Christmas. My mother and brother both had the same idea. What a joy it was to open those boxes. The pecans that Mom sent had been painstakingly shelled by my 95-year old Aunt Betty. She is the best at this and most of them are perfect halves, as always.
Moselle’s Pecan Brittle
• 1 cup light corn syrup
• ¾ cup water
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• 2 cups raw shelled pecan halves or pieces
• 1 teaspoon baking soda
• 1 teaspoon salt
Combine sugar, corn syrup, and water in a 3-quart saucepan. Cook over medium high heat, stirring as little as possible, until the mixture is light amber and makes a thread. (About 230 degrees F on a candy thermometer.) Stir in the butter, vanilla, and pecans. Turn the heat down to medium low and continue to cook until the candy is a medium amber and the pecans smell toasted. (About 265 degrees F on a candy thermometer.) Turn off the heat and add the baking soda and salt. Allow to foam and make sure it is completely combined. Pour onto a greased cookie sheet. Do not spread. Allow to cool completely and then break into pieces.