Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butter Pecan Brittle


  • Total Time: 35 minutes
  • Yield: 30 1x

Ingredients

Scale
  • 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

Instructions

  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.

Notes

Recipe adapted from Ted Allen, In My Kitchen

  • Prep Time: 5 mins
  • Cook Time: 30 mins