This is the best stinkin’ homemade candy you will ever eat. Oh my goodness, where do I begin?! There’s something special that happens to pecans when they are soaked, dried and caramelized. I know…something special happens to anything when it’s caramelized. I’m not a big fan of pecans on their own, but in this homemade brittle they become one of God’s great creations.
Next you caramelize the nuts then stir in chocolate and peanut butter. Spread it all out on a baking sheet, refrigerate it to harden, and break it up into pieces to serve or package up as perfect little gifts for someone special.
Crispy Nut Chocolate Brittle
- 4 cups raw pecans, roughly chopped
- 1 teaspoon salt
- ½ cup butter
- ½ cup sugar
- 8 oz semi-sweet chocolate chips or chopped dark chocolate
- 5-6 tablespoons peanut butter
*Parchment Paper needed for recipe
To make “Crispy Nuts,” cover pecans with water in a large bowl and stir in salt. Cover and let soak for at least 12 hours. Strain nuts the spread on a large baking sheet and place in a warm oven (no higher than 150°F) for 12-24 hours, until nuts are dry and crispy.
*This brittle recipe can be made with raw nuts, but “Crispy Nuts” are preferred because of the added nutritional and digestive benefit of soaking, and also to achieve a desired dry and crispy texture.
So caramelize nuts, melt butter in a large saucepan or skillet. Stir in sugar until dissolved. Stir in nuts until covered, and sauté for 8-10 minutes, stirring frequently, until caramel is a sticky and deep golden brown and is coating the nuts. Remove the pan from heat. (Be careful! Nuts and sugar can burn very quickly. If you start to smell or see burning, remove the nuts and caramel from the pan immediately!)
While the caramelized nuts are still in pan, stir in the chocolate and peanut butter until melted and smooth. Spread mixture on a large baking dish covered in parchment paper, sprinkle liberally with cinnamon, and let cool completely. Place in refrigerator until chocolate hardens, then break up pieces and serve.