Giveaway and Butter Pecan Brittle


In this, the age of the Internet, it’s easy to stop buying cookbooks and just print recipe after recipe from the Internet.  But there’s something about going to your local bookstore and perusing the vast selection of cookbooks, looking inside, seeing a bunch of recipes just calling your name, waiting to be made.  It’s been a long time since I’ve bought cookbooks, but recently, it has been a blast looking, buying, and cooking from them.

I want to spread my newly rejuvenated cookbook love to you, so it’s time for my first GIVEAWAY!  I’ve been a fan of Ted Allen for a long time, so I picked up his cookbook on my last visit to Barnes and Noble after looking inside and finding recipe after recipe I wanted to make.  I think you’ll be as impressed as I am.  In order to whet your appetite, I whipped up a batch of the Butter Pecan Brittle from the book.

Bubbling Sugar

Bubbling Brittle

I love brittle, but it can be kind of hard to find, and when I do find it, it is of varying quality, often times it can be quite disappointing.  I’ve made it once before and it didn’t work out as planned.  Still delicious, it may make it on the blog one day, but it simply wasn’t brittle.  I put my faith in Ted Allen, tried again, and came out with fantastic results.



The process to make this is kind of long.  Caramelizing sugar and waiting for the candy thermometer to creep ever so slowly to the desired temperature is no quick process.  But with a lot of patience, the end product is fabulous.  I love this brittle because the toasted pecans are the star.  As opposed to peanut brittle, the snap of the pecans in your mouth, along with the sugar, is fabulous, and gives the brittle the perfect balance of crunchy and chewy.  Toasting the pecans is absolutely necessary to give them that texture.  The hint of salt is a welcome accompaniment to the caramelized sugar flavor.  While the taste is clearly the more important factor, the intoxicating smell that filled the kitchen all day long was a nice bonus.

Unbroken Brittle

Ted Allen’s Butter Pecan Brittle is hands down the best brittle I’ve ever had, and I doubt I will ever top it.  If the quality of this recipe is any indication of the others in the book, you will seriously enjoy it.

The prize: Ted Allen’s new cookbook In My Kitchen.

To enter to win this awesome giveaway, leave a comment below telling me your favorite sweet treat.

To earn an additional entry, Like Pies and Plots on Facebook, and leave an additional comment telling me you Like my page.  If you already Like it, just leave a comment telling me that.

To earn an additional entry, follow me, @piesandplots, on Twitter, and leave an additional comment telling me you follow me.  If you already follow me, leave a comment telling me that.

To earn an additional entry, follow me on Pinterest, and leave an additional comment telling me you follow me.  If you already follow me, leave a comment telling me that.

You have until Monday, May 14, 2012, at 11:59 pm EST to enter.  The winner will be chosen using the Random Number Generator from  The winner will be notified via email and will have 48 hours to respond.  If they do not respond in that time frame, another winner will be chosen.  As soon as the winner is notified, I will post who the winner is on this page.  Good luck!

Update:  Congratulations to Lendon on winning Ted Allen’s cookbook!  I hope you enjoy it and make lots of delectable food.  Please leave a comment or send me an email to let me know how you like it.

Brittle Close Up

4.9 from 18 reviews
Butter Pecan Brittle
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • ½ stick unsalted butter
  • 3 cups pecans
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • ½ cup water
  • 2 teaspoons baking soda
  • 1 tablespoon pure vanilla extract
  • ¾ teaspoon Maldon Sea Salt
  1. Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper. Spread pecans on baking sheet lined with parchment and toast in oven for 5-7 minutes, stirring occasionally, until the pecans are fragrant and snap when broken. Set aside. The tray for the pecans may be used again later, just put new parchment down.
  2. Combine sugar, corn syrup, and water in large saucepan over medium heat, stirring occasionally until the sugar is dissolved and the mixture is clear. This may take 10 minutes or more.
  3. Put a candy thermometer in the pan, increase the heat to medium-high and cook without stirring until the mixture reaches 230 degrees F on the candy thermometer. Once this happens, add the butter and toasted pecans. Stir the mixture constantly until it reaches 305 degrees F. It will bubble and be incredibly hot, so be careful. When it reaches the desired temperature, it should be caramel colored and fragrant. This process will take time.
  4. Remove from heat and stir in baking soda and vanilla. The mixture will bubble, so it is again important to use caution. If the mixture hardens too quickly, put it over either the still warm burner or low heat until it comes back together.
  5. Once the mixture is fully combined, pour roughly equal amounts on the lined baking sheets. Butter the back of a wooden spoon before using it to spread the mixture as thinly as possible. It is important to work quickly as the mixture will harden fast, but it does not have to be perfect. Sprinkle the salt over the brittle. Allow to cool completely on pans before breaking into pieces. May be stored in an airtight container for up to one month.
Recipe adapted from Ted Allen, In My Kitchen


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  1. Pecan Pie is my new favorite! I can’t find the recipe for the one I see here though, it looks awesome!

  2. Debbie Eccard says:

    Looks amazing. Want to try this!

  3. Debbie Eccard says:

    My favorite sweet is about anything with blueberries. Blueberry cobbler or muffins or SCONES!
    I follow you on Pinterest and Twitter…..and I liked you on Facebook.

  4. Debbie Eccard says:

    I follow you on Twitter…

  5. Debbie Eccard says:

    I follow you on Pinterest

  6. Debbie Eccard says:

    I liked you on Facebiij

  7. Debbie Eccard says:

    I meant Facebook and I follow you on Pinterest!

  8. Jessica says:

    Pecan pie is my favorite sweet treat.

  9. Jessica says:

    I follow you on Pinterest.

  10. Jessica says:

    I love your page 🙂

  11. I normally do not eat brittle,but look to good to pass on glad i did was awesome.

  12. Henry Dluge says:

    Wow! This was brittle alright! I really like pecans so this was a big hit with me.

  13. Jackie Jay says:

    Can’t wait to try this when I can get back to work again. Thank you for all the fabulous treats and recipes! As for my favorite sweet treat? Well, I guess I’m kind of plain because sugar cookies with my coffee is the best to me. ;o)

  14. I had some of this peanut brittle. Off the charts, very good. I like the peacons alot more then just peanuts..

    Thank you for the sample.

  15. The butter pecan brittle was very good. I actually started weight watchers and I noticed that the peanut brittle is not high on the points list. I love pecans so I really enjoyed those! As for my fav, I will have to say the pecan pie!

  16. The butter pecan brittle looks so good!!! I can’t wait to try and make it!! 🙂 <3

    • Hi Kristy, I hope you do make it. It’s the best brittle I’ve ever had. Let me know how you like it!

  17. Kelly Sekeres says:

    Laura I have been looking for a brittle recipe for a while. I can’t wait to try this one out. I looks amazing! Thank you for always posting such beautiful and delicious treats.
    I am a sweet eater thru and thru. I love trying new recipes and getting new ideas from people and places. Even though I am a huge chocolate fanatic all sweet hold a soft spot in my heart. I recently stumbled appon a receipe for coconut thumbprints with salted carmel. I do have my favorites but this is beginning to top the charts.

  18. This has very ggod flavor.

  19. Natalia Valentine says:

    It looks fantastic! But don’t have a candy thermometer! Is there anything else I can do or is it completely necessary?

    • Hi Natalia! With some recipes, I think a candy thermometer isn’t necessary, but I’m afraid with this one it would be very difficult to make without one. Sorry 🙁

      • I got a candy thermometer shortly after I posted the previous comment; it has been two years and I still use this recipe! Family and friends all love it as well!

  20. Wowww These were amazingg! I normally don’t like Pecan brittle because of it sticking to your teeth but this was beyond worth it! We used a cast iron skillet and pecan bits. I freaked out at the end though, It was only at 290 when It got really thick sticky and I took it off anyway. It poured perfectly and I had it spread out with plenty of time before it hardened, now it looks a lovely shiny caramel

    • Also I forgot the salt :/ I can imagine 5 stars wouldn’t be high enough of rating if I hadn’t forgot though.

    • I’m so glad to hear you enjoyed this recipe! Thank you so much for leaving a comment 🙂 I hope you’ll try more of my recipes in the future!

  21. I’ve made peanut brittle from a great recipe for 50 years. My kids earned Christmas gift buying money by taking their allowance money to buy ingredients and making and selling this peanut brittle!
    I am looking forward to trying your recipe for pecan brittle out on my family this Christmas after reading the reviews.
    Thanks, Lorelle Bacon

  22. Amy chance you can make this using brown sugar? I’m aunt used to make pecan brittle with brown sugar and I don’t have the recipe anymore. It was chewy and amazing.

    • Hi Jen! I am not entirely sure if this will turn out with brown sugar. You can certainly try it. If I had to guess, I would say it would work and be chewy versus crunchy, which is what you are looking for. You could also cook the mixture about ten degrees less for a chewier end product.

  23. I was wondering how hard in texture was this brittle? I just recently had some at party and amazing. The texture was kind of soft not stick to your teeth hard like most brittle. I plan on making this recipe this weekend..

    • Hi Airell! This brittle is pretty crunchy. I have never had soft brittle, but if you cook this about ten degrees less, it should not set up as hard. Let me know how it turns out 🙂

  24. This was just damn good.

    • Thank you so much. I can’t imagine a better compliment!

      • You are welcomed! I scarfed a whole bunch of pieces. I couldn’t stop myself. I didn’t realize how long it took for the mixture to reach 230F, then 305F. I was hoping I didn’t do anything wrong but learned it must be the reduction of the ingredients that thickens it and allows it to increase in temperature. It all came out just great! Thanks so much.

      • Is there a way to post pictures of the result?

    • And don’t forget the salt!


  1. […] Source: Ted Allen via Pies And Plots. 3.2.2925 […]

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