1 1/2 cup pecans (more or less depending on how nutty you want it)
3/4 cup brown sugar
3/4 cup white sugar
2 tbsp. butter

Melt butter in a saucepan, but not so much that it boils. When the butter has melted, add the pecans & sugars. Stir constantly with heat on medium-high for around 5 to 6 minutes or until the sugar melts (sugar will become thicker, congealed and harder to stir and excess butter may pool on the bottom).

When sugar is completely liquefied, it should be thick, sticky and brown. Remove from heat to avoid scorching and spread the brittle on a pan or plate to cool (it will begin hardening quickly).

Note: If you can get a hold of hickory nuts, they make a very good substitute for the pecans (we used shagbark). Their flavor sometimes can't be beat, and this brittle definitely brings out their best qualities.

Submitted by: Jonathan