- 142 g pecans
- 0.5 tsp baking soda
- 0.5 tsp salt
- 150 g granulated sugar
- 57 g unsalted butter
- some water
- 1 small container
- 1 saucepan
- 1 sheet pan
- 1 parchment paper
Toast the coarsely chopped pecans.
Combine the baking soda and salt in a small container and mix.
Add granulated sugar and unsalted butter to a saucepan. Add a little bit of water to help bind everything together.
Stir in the beginning to encourage the sugar to dissolve into the butter until the mixture comes to a boil.
Switch to swirling to even out the heat and temperature and prevent crystallization.
Cook until the mixture becomes a deep amber.
Kill the heat and add in the toasted pecans and give the mixture a stir to ensure that the pecans are well coated.
Add the baking soda and salt mixture that'll cause a foaming effect and stir rapidly.
Quickly transfer the mixture to a sheet pan lined with parchment paper while the mixture is till hot and spread into a single layer.
Let cool to room temperature for about 2 hours and break up into small pieces.