Pecan Pie Brittle
Indulge your sweet tooth with the irresistible crunch of Pecan Pie Brittle, a delightful twist on two classic treats. This easy-to-make recipe combines the rich, nutty goodness of pecan pie with the crisp texture of traditional brittle, resulting in a snack that's perfect for holiday gifting or everyday enjoyment. Featuring toasted pecans coated in a luscious caramelized mixture of sugar, light corn syrup, butter, and a dash of cinnamon for a warm, aromatic finish, this brittle is elevated with a touch of baking soda to achieve its signature airy texture. Ready in just 30 minutes, this homemade candy offers an elegant yet simple way to satisfy cravings and impress guests. Break it into pieces, snack on it solo, or pair it with a scoop of vanilla ice cream for the ultimate sweet treat!
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Recipe Information
Ingredients
- 1.5 cups Granulated sugar
- 0.5 cups Light corn syrup
- 4 tablespoons Unsalted butter
- 0.25 cups Water
- 0.5 teaspoons Salt
- 2 cups Pecans, roughly chopped
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Cinnamon
- 0.5 teaspoons Baking soda
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium-sized heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, water, and salt.
Place the saucepan over medium heat and stir constantly until the sugar dissolves and the mixture reaches a smooth consistency.
Attach a candy thermometer to the side of the saucepan and bring the mixture to a boil. Do not stir while it comes to a boil.
Let the mixture cook until it reaches 290°F (soft crack stage) on the candy thermometer.
Once at 290°F, quickly stir in the chopped pecans, unsalted butter, vanilla extract, and cinnamon. Mix gently but thoroughly to coat the pecans evenly.
Continue cooking until the thermometer reads 300°F (hard crack stage). Remove the saucepan from heat immediately.
Quickly stir in the baking soda. The mixture will bubble and foam slightly – this is normal and creates the brittle's airy texture.
Quickly pour the hot mixture onto the prepared parchment-lined baking sheet. Use a spatula to spread it into a thin, even layer.
Allow the brittle to cool completely at room temperature, about 15-20 minutes.
Once cooled, break the brittle into pieces and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 33.6 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 79 mg | 2% | |
*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.
