Cinnamon Desserts: Cinnamon-Pecan Brittle

December/January 1997
By Cornelia Carlson 
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Makes about 1/2 pound

Pack this candy, with its surprising, pungent zip, in attractive tins for gifts that will please any sweet tooth. Measure the cinnamon oil carefully. Too much will burn the tongue.

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• 1 tablespoon butter
• 1 1/2 cups sugar
• 1 1/4 cups chopped pecans
• 1/8 teaspoon baking soda
• 1/8 teaspoon (3 to 4 drops) food-grade cinnamon oil

1. Coat a 9- by 13-inch baking sheet heavily with the butter and set aside. Measure the other ingredients.

2. Heat the sugar in a heavy cast-iron skillet over low to moderate heat, stirring continuously, until the sugar caramelizes completely.

3. Off heat, quickly stir in the nuts, baking soda, and cinnamon oil in that order. Pour onto the buttered sheet. When cool, crack into small chunks. Store in an airtight canister.

Cornelia Carlson is an herb gardener and food writer in Valley Center, California. Her latest book is The Practically Meatless Gourmet (Berkeley Books, 1996).

Click here for the main article, Cinnamon Desserts.

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