Pecan Brittle
Indulge in the buttery crunch and nutty sweetness of homemade pecan brittle—a classic candy treat that's surprisingly simple to make! This recipe combines toasted pecan halves with a golden, caramelized base made from granulated sugar, light corn syrup, and a hint of vanilla for an irresistibly rich flavor. The addition of baking soda creates a delicate, airy texture, while a touch of salt perfectly balances the sweetness. Perfectly crisp with just the right amount of chew, this brittle is cooked to the hard crack stage for that signature snap. Whether you're looking for an easy homemade gift or a festive snack, this pecan brittle is a crowd-pleaser that can be prepared in just 30 minutes. Store it in an airtight container to enjoy its tantalizing crunch for up to two weeks!
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 0.5 cup water
- 0.25 cup unsalted butter
- 0.5 teaspoon salt
- 2 cups raw pecan halves
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a heavy-bottomed saucepan, combine sugar, light corn syrup, and water. Stir to combine, then heat over medium heat without stirring until the mixture comes to a boil.
Attach a candy thermometer to the saucepan and continue to cook the mixture, gently swirling the pan occasionally, until the temperature reaches 280°F (soft crack stage).
Once the mixture reaches 280°F, add the unsalted butter and salt. Stir gently to combine and continue cooking until the temperature reaches 300°F (hard crack stage).
Remove the saucepan from heat and quickly stir in the pecan halves, baking soda, and vanilla extract. The mixture will foam slightly—this is expected.
Immediately pour the mixture onto the prepared baking sheet. Use a heatproof spatula to spread it out into an even layer as thinly as possible.
Allow the brittle to cool completely at room temperature, which takes about 30-45 minutes. Once cooled, break into pieces using your hands or a knife.
Store the pecan brittle in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 610.1 g | 222% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 586.1 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 943 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
