Pecan Butter Crunch November Fest 2010

Pecan Butter Crunch (Recipe from LeAnn Goettel)

2 cups sugar
1 cup light corn syrup
1/2 cup hot water
1 tablespoon butter
2 cups pecans, chopped lightly
1 teaspoon vanilla
2 heaping teaspoon baking soda

Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continually and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly onto a large buttered surface (a Silpat works great on a cookie sheet) and quickly spread with a spatula to even the candy. Be careful not overspread mixture. When mixture has cooled and hardened, break into pieces. Store in airtight container. Remember, it is not wise to make candy on a high humidity day.