Mom’s Pecan Brittle

Melt butter over low heat. Remove from stove, add sugar.

Return to heat and cook until bubbles.

Add water and syrup, mix well.

Use candy thermometer and cook until just under hard crack (290-300 degrees).

Remove and add nuts quickly.

Pour and spread out on cookie sheet. 

Loosen edges with knife as it cools.

Make 1/2 chocolate and spread on top. Cool. Flip and spread chocolate on other side.