I found myself with extra corn syrup and pecans after making our delicious pecan pie bars. And I found this recipe for Buttered Rum Brittle. I know what you are thinking… brittle? really? bye. Bare with me here, this is NOT your grandmas brittle. This recipe elevates the typical sugary brittle to be more complex level with spicy and tangy flavors. The rum extract is something that can be found in your local grocery store baking isle and adds a hint of warmth. While the Cayenne adds a kick and a surprise.
If Harry Potter’s Butter Beer was a candy, this would be it. These treats are an absolute crowd pleaser and the tray was gone within a few minutes. I even had people ask me to make it again at future events. That’s a pretty good measure to know that this is recipe to keep in the books.
Our friends at Tasty perfected this recipe, and we think its the perfect quick dessert to share!
Buttered Rum Brittle
Ingredients
- 1 cup sugar
- ½ corn syrup
- 1 TBSP unsalted butter
- ½ tsp ground cinnamon
- Pinch cayenne
- ¼ salt
- 1 cup chopped pecans
- 2 TBSP rum extract or vanilla extract
- 1 tsp baking soda
Instructions
- Set aside a cookie sheet with parchment paper on it.
- In a medium sized saucepan over medium heat, mix together sugar and corn syrup. Bring to a boil and let sit for 3 mins. After the 3 mins, then stir periodically for another 2 mins.
- Add butter, cinnamon, cayenne, salt and pecans and let it boil for another 2 mins.
- Remove from heat, and very quickly add in rum and baking soda stir to incorporate.
- Then immediately pour onto parchment lined baking sheet.
- Let it cool for about 20 mins then break apart into pieces.
