Homemade brittle is a popular candy throughout the American south, and gets even better when made with toasty pecans. Crunchy, salty, buttery and sweet a batch of pecan brittle is absolutely irresistable. My recipe for Homemade Pecan Brittle is delicious, easy to make and perfect for the holidays.
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Brittle is fairly simple to make and using pecans is a fun twist on classic homemade peanut brittle. While some brittle recipes instruct you to cook until the sugar mixture turns amber but I feel cooking to temperature gives you greater control and more consistent results and for that you’ll need a candy thermometer. Since the the brittle cooks to a temperature of 300 degrees F I recommend using a wooden spoon or heat resistant silicon spoon to stir.
Many brittle recipes use corn syrup to prevent crystalization but I typically don’t keep corn syrup in my pantry. I find that if you keep an eye on the sugar and brush the sides of the pan down with water using a silicon brush if you notice crystals forming you can make a perfect batch of brittle without using corn syrup. ( For another great holiday treat take a look at these Gingerbread Latte Cookies!).
Ingredients for Pecan Brittle
- granulated sugar
- water
- kosher salt
- roasted pecans
- vanilla extract
- baking soda
Equipment
- candy thermometer
- medium saucepan
- rimmed baking sheet
- silpat or parchment paper
How to Make Pecan Brittle
Line a rimmed baking sheet with a silicon baking mat or parchment paper and set aside. Have a small dish of water prepared along with a silicon brush. Clip your candy thermometer to the side of a medium saucepan. Add sugar, water and salt to the saucepan and bring to a boil over medium heat, stirring occasionally.
Cook until the temperature reaches 280 ℉ taking care to stir on occasion. If the sugar begins to crystalize brush down the sides of the pan with water using a silicon brush. Stir in the pecans and cook until the thermometer reaches 300℉, stirring frequently. Once the temperature has reached 300 ℉ remove the pan from the heat and stir in the vanilla and baking soda.
Remove the thermometer from the pan and pour the brittle mixture into the baking pan. Spread the mixture out and set the pan aside to let the brittle harden (about 30 minutes). Break apart the brittle into chunks. Store in an airtight container with parchment paper in between layers for up to 1 week.
If you like this Homemade Pecan Brittle be sure to take a look at some of my other recipes!
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Homemade Pecan Brittle
Equipment
- candy thermometer
- medium saucepan
- rimmed baking sheet
- silpat or parchment paper
Ingredients
- 2 cups granulated sugar
- 1/2 cup water
- 1/2 tsp kosher salt
- 2 cups roasted pecans
- 1 tsp vanilla extract
- 1 tsp baking soda
Instructions
- Line a rimmed baking sheet with a silicon baking mat or parchment paper and set aside. Have a small dish of water prepared along with a silicon brush.
- Clip your candy thermometer to the side of a medium saucepan. Add sugar, water and salt to the saucepan and bring to a boil over medium heat, stirring occasionally.
- Stirring occasionally cook until the temperature reaches 280 ℉. If the sugar begins to crystalize brush down the sides of the pan with water using a silicon brush.
- Stir in the pecans and cook until the thermometer reaches 300℉, stirring frequently.
- Once the temperature has reached 300 ℉ remove the pan from the heat and stir in the vanilla and baking soda.
- Remove the thermometer from the pan and pour the brittle mixture into the baking pan. Spread the mixture out and set the pan aside to let the brittle harden (about 30 minutes).
- Break apart the brittle into chunks. Store in an airtight container with parchment paper in between layers for up to 1 week.
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M. J. says
The recipe ingredient list says “baking powder,” but the instructions say “baking soda.” It needs to be corrected to say “baking soda.”
Brianna Simmons says
thanks for the catch!
Sandra Constantine says
I ha e no idea what I did wrong but as soon as I added the butter and pecans it crystalized, and before it was at 300 degrees. I never got to add the baking soda. Guess I just have sugared pecans for Christmas
Brianna Simmons says
Since this recipe has no corn syrup I have to be a little more vigilant with brushing the sides of the pan with water if I notice crystalization occurring. Hope this helps!
Christine says
How do you roast the pecans?
Brianna Simmons says
you buy them roasted as opposed to raw.
Daysha says
Had the same issue with the whole thing crystalizing as soon as I added the butter and pecans. I think it’s dropping the temp too much
Jill says
I want to make this with black walnuts I collected from the wild. But I dont want to roast them first. Is there a reason why raw nuts wouldnt work? And can I leave out the salt but use salted butter instead? Thanks for any tips.
Brianna Simmons says
I just specify roasted (instead of unroasted) pecans as they have more flavor. You can certainly use raw walnuts, please let me know how it turns out!
Sara says
I don’t know what happened… I follow the recipe to a T and somehow mine ended up burnt.
Brianna Simmons says
Once it reaches 300 degrees you have to remove it from the heat immediately and add in the vanilla and baking soda before pouring it onto the baking sheet to cool.
Miranda says
Everything was going great. I did it exactly as it explained, except when I added the pecans it crystallized really fast and would not get up to temperature.
It was basically just pecans with sugar all over them.
Brianna Simmons says
Any chance you live at a higher altitude? I’ve noticed most of the people who have trouble with this brittle live at elevation which will lower the temperature that your sugar reaches the hard crack stage. I’m sorry you had trouble with this, I’ve tested this recipe multiple times but I live at sea level.
Mary says
I cant make brittle if it was to save my life. After it gets to 300 I add the vanilla and soda and it gets gritty like sugar. I dont know what I’m doing wrong
Brianna Simmons says
Do you live somewhere at a higher altitude? That can affect the temperature sugar cooks at. I’ve tested this recipe multiple times but I live at sea level.