Spicy Pecan and Dried Apricot Brittle for Cheese Course
A sweet and spicy brittle to compliment a cheese course. Recipe by Chef Goose Sorenson.
4 ounces butter
1/4 cup brown sugar, packed
1/4 cup granulated sugar
2 tablespoons corn syrup
Pinch each of ground cinnamon, nutmeg, allspice, cayenne, coriander and salt
2 cups pecans halves
2 cups chopped dried apricots
- Preheat oven to 400ºF (205ºC). Melt butter in large sauté pan. Add sugars, corn syrup and spices. Cook over medium heat, stirring occasionally, until mixture bubbles.
- Add pecans and dried apricots. Continue cooking for 3 to 5 minutes, or until mixture reaches hard ball stage.
- Spread on baking sheet coated with cooking spray.
- Bake 4 minutes. Cool; break apart.
Makes 4 cups.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.