So last night I made pecan brittle and peppermint bark. The peppermint bark is oh, so easy and I just can’t pass up making something so easy.

Take one package of white chocolate chips, melt them down in a double boiler and then add about 10 crunched candy canes. Pour onto a parchment lined baking sheet and place in freezer to set up. That’s it.

But the candy after my own heart is Pecan Brittle. It, in no way, compares to Peanut Brittle. Peanut Brittle would be lucky to kiss the feet of Pecan Brittle. So even if you hate Peanut Brittle, give Pecan Brittle a try.

1 1/2 cups sugar
1/2 cup light corn syrup
3/4 cup water
teeny, tiny dash of salt
2 1/2 cups pecans (or other nuts, but why wouldn’t you want to use pecans?)
1 tsp. vanilla extract, no fakers here
1 tsp. baking soda

Butter a rimmed baking sheet. Combine the sugar, corn syrup, water and salt in a 4 quart sauce pan. Cook over medium heat until the mixture reaches soft ball stage (238º on a candy thermometer). Stir in pecans and continue to cook, stirring often, until mixture is a golden amber color (over 350º). When it reaches the amber color quickly stir in vanilla and baking soda (it will foam up). Pour into prepared pan and spread out evenly as possible. Set aside until cool. Break into pieces and try to share.