Pecan Brittle

Sweet, nutty and crunchy, pecan brittle is a classic holiday recipe. If you’ve enjoyed this treat in the past but have never made it, you may enjoy the challenge.

Before you begin, though, there are a few important candy-making mistakes to avoid. You might find that the right candy-making tools can make all the difference, and that preparing your ingredients and workspace will help you work quickly when the candy reaches temp. With that, let’s get to the nuts (ahem) and bolts of this delicious pecan nut brittle recipe.

Pecan Brittle Ingredients

• Butter: Although you can make brittle without butter, we think it adds a wonderfully rich flavor and texture. For this pecan brittle recipe, it’s best to use room-temperature butter.
• Sugar: Either caster or granulated sugar is best for this recipe, as they both melt down and readily reach the hard-crack stage, which is necessary for making brittle.
• Light corn syrup: This ingredient helps to make sure the sugar doesn’t crystallize and turn the texture of your brittle grainy.
• Pecans: Naturally buttery in flavor, pecans are a great choice for candy making. This recipe for pecan brittle calls for pecan halves so the delicious, buttery brittle can more thoroughly coat them.
• Baking soda: Apart from encouraging the caramelization of the sugar, baking soda aerates the mixture, resulting in a texture that’s more snappy, less sticky.
• Vanilla extract: A little vanilla extract brings a whole lot of depth of flavor. If you love vanilla extract but find it expensive, consider homemade vanilla extract for a more economical option.

Directions

Step 1: Prep your pan

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Grease a 15x10x1-inch pan with 2 teaspoons of butter, and set it aside.

Editor’s Tip: This is an important step to do first because making brittle requires a quick, efficient hand—you want to be prepared!

Step 2: Begin melting the sugar

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In a 2-quart microwave-safe glass dish, combine the sugar and corn syrup. Microwave, uncovered, on high for four minutes or until the candy thermometer reads 238°F (this is the soft-ball stage).

Editor’s Tip: If you’d prefer, you can also make this recipe on the stovetop. In an uncovered pan, heat the ingredients on the stovetop over medium heat. Stir continuously for four minutes or until the candy thermometer reads 238°.

Step 3: Add the pecans and remaining ingredients

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Once the mixture has reached the soft-ball stage, add the pecans. Continue stirring for another four minutes or until a candy thermometer reads 300° (this is the hard-crack stage). At this point, vigorously stir in the baking soda, vanilla and remaining butter until blended.

Editor’s Tip: The mixture will be very hot, so work with caution.

Step 4: Spread the brittle

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Once all the ingredients are blended, quickly pour the mixture into the prepared pan, spreading it as thin as possible using a metal spatula.

Step 5: Let the brittle cool

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Allow the brittle to cool completely. When it’s ready, break it into pieces and serve.

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Pecan Brittle Variations

• Swap the nuts: Of course, doing this categorically changes the brittle, but it’s useful to know that using these same techniques, you can make a variety of brittle recipes. For example, you can try almond, cashew, peanut brittle or even a mixed nut brittle.
• Skip the butter: Not all brittle recipes use butter, so if it doesn’t appeal to you, feel free to nix it. If you want to make vegan brittle but still want a buttery flavor, you can use vegan butter.
• Add depth of flavor: Add a sprinkle of sea salt, cinnamon, chili powder or any other spice that sounds good to you. Just be sure to add it when you add the nuts so the flavor can fully dissolve into the brittle.

How to Store Pecan Brittle

Pecan brittle is best kept when transferred to an airtight container, with waxed paper between each layer. Store it on the countertop for up to one month. Avoid using the refrigerator for this recipe, as it can throw off the moisture levels of the brittle and soften its texture.

Can I freeze pecan nut brittle?

Freezing pecan brittle is easy and effective. Simply store the brittle using an airtight container or reusable silicone bag, separating each layer with waxed paper. Keep it in the freezer for up to three months. When you’re ready to thaw it, leave it on the countertop for a few hours.

Pecan Brittle Tips

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Why is my brittle chewy?

If your brittle is chewy, it’s possible the sugar didn’t reach the hard-crack stage (300°). This is why it’s so handy to use a candy thermometer for brittle making, as the right temperature makes all the difference.

What is making my brittle turn out grainy?

Without corn syrup, the melted sugar has the tendency to crystallize, causing the sugar mixture to lose its smooth texture. While some recipes use agave nectar or brown rice syrup instead of corn syrup, the results may be different, since each sugar variety has a unique chemical composition.

Why is my brittle so thick?

It’s important to spread the mixture in a thin layer when it’s ready to cool. While some people prefer to leave it chunky, this will change its texture and make it a little less snappy than traditional brittle.