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Pecan Brittle Recipe

Pecan Brittle Recipe: Easy, Buttery, Crunchy Candy

5 from 2 votes
This pecan brittle recipe makes a crisp, buttery, sweet homemade candy with rich pecan flavor and a light golden snap. It is perfect for holidays, edible gifts, dessert platters, or anytime you want an easy old-fashioned treat. With simple ingredients and the right cooking temperature, this homemade pecan brittle turns out crunchy, glossy, and delicious every time.
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Prep Time 9 minutes
Cook Time 15 minutes
Total Time 24 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 2 cups pecans chopped or halves
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon vanilla extract optional

Equipment

  • Heavy-bottomed saucepan
  • Candy thermometer
  • Wooden spoon or heat-safe spatula
  • Measuring cups and spoons
  • Baking sheet or tray
  • Parchment paper or silicone baking mat
  • Greased spatula or offset spatula

Method
 

  1. Line a baking sheet or tray with parchment paper or a silicone mat. Lightly grease a spatula for spreading later.
  2. If desired, lightly toast the pecans until fragrant, then set them aside.
  3. In a heavy saucepan, combine the sugar, corn syrup, and water. Cook over medium heat, stirring gently until the sugar dissolves.
  4. Once the mixture begins to boil, reduce stirring and let it cook until it reaches the hard crack stage (300–310°F / 149–154°C).
  5. Stir in the butter, salt, and pecans. Mix carefully until the pecans are coated well.
  6. Remove the pan from the heat. Immediately stir in the baking soda and vanilla extract, if using. The mixture will foam quickly.
  7. Pour the hot brittle onto the prepared baking sheet. Spread it gently into a thin layer.
  8. Let the brittle cool completely at room temperature.
  9. Once fully cooled, break it into pieces and store in an airtight container.

Notes

  • For the best pecan brittle recipe, use fresh pecans for better flavor and crunch.
  • Do not over-stir once the syrup is boiling, because that can cause crystallization.
  • A candy thermometer makes this recipe much easier and more reliable.
  • If the brittle turns chewy, it likely did not reach the hard crack stage.
  • If the brittle turns sticky, humidity or improper storage is often the reason.
  • Store the brittle in an airtight container at room temperature for up to 2 to 3 weeks.
  • You can add flaky sea salt, cinnamon, or a little chocolate drizzle for variation.
Pecan Brittle Recipe