200 g Light brown sugar
250 g Maple Syrup
55 g Unsalted butter
110 g Finely chopped raw pecan nuts
3 g Bi-carbonate Soda
3 g Fine Salt
250 g Dark Coverture chocolate for coating
1. Prepare two non stick parchment baking paper and a rolling pin.
2. Fine chopped the pecan nuts and place it in the oven at 150°C for 15 minutes. Turn off the heat and leave the chopped pecans in the oven with the door close until ready to use.
3. Place the brown sugar and maple syrup in to a deep pot and bring the mix to a boil.
Once the sugar starts to boil and brown sugar are fully dissolved, stir in the unsalted butter and salt and gently stir occasionally (to ensure that the bottom do not catch and burn) over medium heat until the syrup reaches 148°C. Turn off the heat immediately and stir in the warm toasted nuts and bi carbonate soda and mix until they are well combined. Do not be tempted to over stir the mix.
4. Pour the brittle over the baking paper ensuring that you don't pour them too close to the edge, then top it with another piece of even length baking paper on top. With the help of a rolling pin, very quickly roll the brittle to the desired thickness (I rolled mine to 0.5 cm in thickness).
Leave the brittle to fully cool then proceed to tempering some dark chocolate
5. Spread the tempered chocolate on one side of the brittle to the desired thickness in chocolate, leave it to fully set, then place a clean baking paper on top, flip the brittle and repeat spreading on the other side.
You can decorate the brittle by piping patterns on top of each side, just ensure that you let one side fully set first before flipping over to decorate the other side.
6. Break in to shards and package immediately.
Video : Decorations