OK – we just can’t refuse to let you in on one more recipe in time for the holiday season – our fabulous Pecan Brittle. At Flat Creek Lodge, we make it with pecans from our property, and it’s an ideal holiday treat. Just a little tip to cooking the brittle – in order for it to set properly, you should make it on a clear sunny day when humidity is at a minimum. Start preparing the brittle in a pot, and then you can flatten it with a rolling pin or spatula.

1 cup sugar
1 cup light corn syrup
3 cups pecans – Roast in oven at 200 degrees for about 10 minutes.
1 Tablespoon baking soda
Candy Thermometer

Butter or line with wax paper cookie sheet and set aside. 
Combine sugar and syrup in saucepan; bring to boil over medium heat, stirring constantly. 
Then let mixture boil without stirring until it registers about 280 degrees on candy thermometer.  Stir in pecans. 
Cook until syrup reaches “hard crack” (295 degrees) on thermometer.

Remove from heat; stir in baking soda (will foam up). 
Stir quickly and pour on prepared cookie sheet to cool. 
Stretch with plastic spatula or roll with rolling pin – quickly – as thin as brittle. 
Cool completely; break into pieces. 
Store in airtight container. 
Makes 1 pound.

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