Pecan Pie Brittle

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Serves 5
2 cups sugar
2½ cups broken pecans
6 tablespoons unsalted butter or margarine, cubed
1 tablespoon vanilla extract
¼ teaspoon baking soda
1 teaspoon kosher salt

Heat sugar in a 4-qt. saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied. Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes. Combine vanilla extract and baking soda in a bowl and then add to pan along with salt; stir to combine. Pour onto a baking sheet lined with foil or a silicone baking mat and spread into an even layer with a small rubber spatula; let cool completely. Break into bite-size pieces and store in an airtight container between sheets of wax paper.

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