NEW YORK (CBSNewYork) – James Oseland, Editor in Chief of Saveur Magazine and a judge on Top Chef Masters, knows food. He stopped by the CBS 2 studios to make pecan pie brittle, a perfect treat for the holidays.
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Pecan Pie Brittle
MAKES ONE 12″ x 16″ sheet
- 2 cups sugar
- 2½ cups broken pecans
- 6 tbsp. unsalted butter, cubed
- 1 tbsp. vanilla extract
- ¼ tsp. baking soda
- 1 tsp. kosher salt
Heat sugar in a 4-qt. saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied. Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes. Combine vanilla extract and baking soda in a bowl and then add to pan along with salt; stir to combine. Pour onto a baking sheet lined with foil or a silicone baking mat and spread into an even layer with a small rubber spatula; let cool completely. Break into bite-size pieces and store in an airtight container between sheets of wax paper.