Wow! Where does the time go? One day it is the end of October coming up to Halloween, and the next thing you know, it is December 23rd. Things have been a bit busy between work, home and brewing enough beer to last through the cold months (outdoor brewing below zero just isn’t as fun) so something had to fall off the rails.
Yesterday I spent a good part of the day with the Brewnosers splitting up one of our grain purchases and then having an excellent brunch. Once at the Hart & Thistle for brunch, we were treated to some “epic” Hop Candy, made by Nash. The stuff was awesome. Once on the candy subject, someone mentioned Beer Brittle and soon posted this recipe.
If you like brittle candy or toffee, this stuff is amazing and addictive!
Beer Brittle – Bones & Brew Style
1/2 cup of good dark beer (I used my Propeller ESB clone)
1 cup sugar
1 tablespoon light corn syrup
Pinch salt (used a 1/2 teaspoon)
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 cup toasted pecans
1. Line a rimmed cookie sheet with aluminum foil and grease lightly with cooking spray. (Next time I will use butter or even try parchment paper)
2. In a large, heavy-bottom saucepan, combine the beer, sugar and corn syrup. Bring the mixture to a boil over high heat, then reduce the heat to maintain a good simmer (watch that the mixture does not boil over, stirring occasionally if needed) (Note – I did not stir at all). Cook until a candy thermometer inserted reads 315 degrees, then remove from heat.
3. Immediately stir in the salt, baking soda, vanilla and nuts. Be careful, as the mixture will steam. Quickly pour the brittle over the prepared pan, spreading it thin. Cool the brittle completely, then break into pieces.
A couple of notes: I made two batches. The first, I thought I hit 310 degrees, but it came out more toffee like than brittle and has to be kept refrigerated. The second batch is much more brittle, having cooked to 317 degrees. Even when set, the surface is still a bit tacky and I wonder if a bit of butter added to step 3 above may help with that stickiness. Either way, both batches taste great!