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Country Kitchen
April 1, 2009 Previous Recipe | Next Recipe
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SWEET AND SOUR RED CABBAGE
EGGPLANT PARMESAN
CHOCOLATE PECAN BRITTLE
STRAWBERRY CHIFFON PIE
SHRIMP CREOLE
TAMALE PIE
FROZEN ROAST
SEAFOOD CASSEROLE
BREAM CAKES
CHOCOLATE PECAN BRITTLE

1 cup butter
1 1/3 cup sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped almonds
3 (4-ounce) bars milk chocolate, melted
1 cup chopped pecans, divided

Combine butter, sugar, syrup and water in a 3-quart heavy saucepan. Cook over low heat, stirring gently until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to hard crack stage, 300 degrees. Remove from heat and stir in almonds. Pour mixture into a buttered 9- by 13-inch dish, quickly spreading to the edges. Cool until firm.
Run a sharp knife around edge of candy pan. Spread half of melted chocolate over top of candy; sprinkle with half cup pecans. Chill 30 minutes.
Gently invert candy onto wax paper. Spread remaining melted chocolate over uncovered side of brittle, and sprinkle evenly with remaining pecans. Chill 30 minutes more. Break candy into pieces of desired size. Store between layers of wax paper in an airtight container.





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