Why I’ll Love This Recipe

I love that this recipe transforms a few simple pantry ingredients into an impressive homemade candy. The buttery brittle has the perfect balance of sweetness and crunch, while the toasted pecans add a rich, nutty flavor. I also enjoy that it stores well, making it an excellent make-ahead treat for holidays, parties, or gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pecan halves or chopped pecans
Granulated sugar
Light corn syrup
Water
Unsalted butter
Salt
Vanilla extract
Baking soda

Directions

I line a baking sheet or large baking pan with parchment paper or lightly grease it to prevent sticking.
I combine the sugar, corn syrup, water, and salt in a heavy-bottomed saucepan over medium heat.
I stir until the sugar dissolves, then stop stirring and allow the mixture to cook until it reaches a deep golden color.
I stir in the butter until it melts completely.
I add the pecans and continue cooking until the candy reaches about 300°F (149°C), the hard-crack stage.
I remove the pan from the heat and quickly stir in the vanilla extract and baking soda. I mix just until the brittle becomes light and foamy.
I immediately pour the mixture onto the prepared baking sheet.
I carefully spread it into a thin, even layer using a heat-resistant spatula or by gently tilting the pan.
I let the brittle cool completely until it hardens.
I break the cooled brittle into irregular pieces and serve or store it in an airtight container.

Servings and Timing

Servings: 16 pieces
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour

Variations

I replace the pecans with almonds, peanuts, walnuts, or cashews for a different nut brittle.
I sprinkle flaky sea salt over the brittle before it cools for a sweet-and-salty finish.
I add a pinch of cinnamon or pumpkin pie spice for a warm seasonal flavor.
I drizzle melted dark or white chocolate over the cooled brittle for an elegant touch.
I stir in a small amount of cayenne pepper for a subtle spicy kick.
I use roasted pecans to deepen the nutty flavor even further.

Storage/Reheating

I store the Pecan Brittle in an airtight container at room temperature for up to 2 weeks. I keep parchment paper between the layers to prevent the pieces from sticking together. If I need to store it longer, I freeze it in a freezer-safe container for up to 3 months and let it come to room temperature before serving. I don’t reheat the brittle because it is meant to be enjoyed crisp.

FAQs

Why do I add baking soda to brittle?

I add baking soda because it creates tiny air bubbles that make the brittle lighter, crispier, and easier to bite.

How do I know when the brittle is ready?

I cook the sugar mixture until it reaches 300°F (149°C), also known as the hard-crack stage, using a candy thermometer for the most accurate results.

Can I make Pecan Brittle without a candy thermometer?

Yes. I can test the candy by dropping a small amount into ice water. If it hardens immediately and snaps cleanly, it has reached the hard-crack stage.

Why did my brittle turn sticky?

My brittle can become sticky if it isn’t cooked to the proper temperature or if it’s stored in a humid environment. Keeping it in an airtight container helps maintain its crisp texture.

Can I package Pecan Brittle as a gift?

Yes. I like placing the pieces in decorative tins, jars, or cellophane bags tied with ribbon because they make wonderful homemade gifts for holidays and special occasions.

Conclusion

I think Pecan Brittle is a timeless homemade candy that’s both simple and impressive. The buttery caramel coating and crunchy pecans create a delicious combination that’s perfect for sharing, gifting, or enjoying as a special treat. Whether I make it during the holidays or anytime I crave a sweet, crunchy snack, it’s a recipe I always enjoy preparing.

Pecan Brittle

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Pecan Brittle is a classic homemade candy made with buttery caramelized sugar and crunchy toasted pecans for the perfect sweet, crisp bite. It’s an easy make-ahead treat that’s ideal for holiday gift boxes, dessert platters, or everyday snacking.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 16 pieces
Category: Dessert
Method: Candy
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups pecan halves or chopped pecans
2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
2 tbsp unsalted butter
1/2 tsp salt
1 tsp vanilla extract
1 tsp baking soda

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Instructions

Line a baking sheet or large baking pan with parchment paper or lightly grease it.
In a heavy-bottomed saucepan, combine the sugar, corn syrup, water, and salt over medium heat.
Stir until the sugar dissolves, then stop stirring and cook until the mixture turns a deep golden color.
Stir in the butter until completely melted.
Add the pecans and continue cooking until the mixture reaches 300°F (149°C), the hard-crack stage.
Remove the pan from the heat and quickly stir in the vanilla extract and baking soda until the mixture becomes light and foamy.
Immediately pour the brittle onto the prepared baking sheet.
Spread it into a thin, even layer using a heat-resistant spatula or by carefully tilting the pan.
Allow the brittle to cool completely until hardened.
Break into irregular pieces and store in an airtight container or serve immediately.

Notes

Use a candy thermometer for the most accurate results.
Roasted pecans provide an even deeper nutty flavor.
Sprinkle flaky sea salt over the brittle before it cools for a sweet-and-salty finish.
Store in an airtight container at room temperature for up to 2 weeks with parchment between layers.
Freeze for up to 3 months and thaw at room temperature before serving.
Drizzle with melted dark or white chocolate for an elegant variation.

Nutrition

Serving Size: 1 piece
Calories: 190 kcal
Sugar: 26 g
Sodium: 70 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 5 mg