Maple Brittle

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: For an extra crunchy texture, bake for an additional 2 minutes.

2. 2

   Whisk together the sugar, corn syrup, and 2 tablespoons of the maple syrup in a large saucepan. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 160°C (320°F) on a candy thermometer.

   Tip: Do not stir the mixture during this time.

4. 4

   Remove the saucepan from the heat and carefully whisk in the remaining 2 tablespoons of maple syrup. The mixture will bubble vigorously, so be careful.

   Tip: If using a candy thermometer, do not stir during the boiling stage.

5. 5

   Pour the hot sugar mixture onto the prepared baking sheet. Spread it out into a thin layer, using a spatula or spoon to spread it evenly.

   Tip: Allow the sugar to cool slightly before proceeding.

6. 6

   In a separate saucepan, melt the butter over low heat. Remove from heat and stir in the flour, salt, and 1 teaspoon of the vanilla extract.

   Tip: The mixture will thicken as it cools.

7. 7

   Pour the melted butter mixture over the sugar layer and spread it evenly with a spatula or spoon.

   Tip: The mixture will start to set, so work quickly.

8. 8

   Sprinkle the chopped pecans and sea salt evenly over the top of the brittle.

   Tip: For a more pronounced flavor, use a higher-quality pecan or add a pinch of flaky salt.

9. 9

   Allow the brittle to cool and set completely, at least 30 minutes. Break it into pieces and serve.

   Tip: Store any leftovers in an airtight container for up to 5 days.

10. 10

    Optional: Melt an additional 50g of butter and brush it over the brittle to give it a golden glaze.

    Tip: This step is optional, but adds an extra layer of flavor and texture.