Easy Pecan Brittle Recipe

Pecan brittle recipe is the perfect candy treat for the holidays with a deep buttery flavor. The brittle recipe, made with only a few ingredients, adds a fun dish to your dessert table.

 

Butter pecan brittle is an easy recipe that is great for parties and gifts. I am going to go so far and say I think this is the best pecan brittle recipe. If you’re nervous about making the brittle, have faith. Candy making doesn’t have to be hard. It’s a recipe that is easy to make.

What Is Pecan Brittle?

Pecan brittle is very similar to peanut brittle, but with pecans. The pecans give it a bit of a different flavor. And if you love pecans, you will love this recipe.

Pecan Brittle Ingredient List

• Granulated sugar
• Light corn syrup
• Water
• Chopped pecans
• Salt
• Butter
• Baking soda

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Step-By-Step Instructions

Start by adding the sugar to a medium saucepan or a large saucepan. You will want to cook on medium-high heat for this recipe.

Be sure you have a medium or large saucepan because as the brittle cooks, it will bubble up and you don’t want it bubbling over.

Next, pour the light corn syrup into the saucepan with the sugar and stir the sugar mixture together.

The sugar dissolves as it cooks.

For this recipe, I used a spatula to stir the ingredients. A wooden spoon will work, as well.

Add the pecans to the pan and give it all a good stir.

If this is your first time making pecan brittle, it will seem like there’s not enough liquid. But, it will begin to bubble up more as it cooks and once you add the butter and baking soda at the end, it will grow and there will be plenty.

Pour the water into the pan.

Sprinkle the salt into the pan.

Place the candy thermometer on the side of the pan.

Be sure not to allow the thermometer to touch the bottom of the pan or you will get an incorrect reading.

You are going to cook the recipe until it reaches 275-degrees, which is getting up into the candy stage.

You are getting it a little hotter than the hard ball stage, but not quite as hot as the crack stage.

If your candy isn’t boiling, go ahead increase heat a little more.

It’s going to take about 10 minutes or so to get to 275-degrees.

Be sure to stir often so it doesn’t burn on the bottom.

If you don’t have a thermometer you can use the cold cup water method to test the doneness of the candy by dropping some in as it gets hotter.

I am not great at this method, so I like to use a thermometer.

Once you reach 275 degrees, remove the pan from the stovetop and add the butter. Mix until the butter is melted.

Finally, add the baking soda to the saucepan and mix. For this step, you need to stir fast and get it mixed in well.

Once the baking soda starts working and it foams up you need to get it onto the cookie pan and spread out fairly quickly.

Spread the pecan brittle onto a greased cookie sheet.

You don’t need to spread it to the edges or it will be too much of a thin layer. It’s pretty bubbly at this point but starts to cool down fast, so don’t get sidetracked by anything (speaking from experience).

It will be foamy looking, but will get shiny and smooth as it cools.

I usually use a 9-inch by 13-inch prepared baking sheet or one that is a little smaller. Either one will work well.

I also used a rimmed baking sheet so I didn’t have candy oozing off the sides.

Before I even start cooking the brittle, I get the cookie sheet ready and spray it with non-stick cooking spray.

You can use parchment paper if you’d like to, but it is a little harder to spread the candy and not fight the paper at the same time.

Be sure you have the cookie sheet on a counter that can handle the heat because the cookie sheet will get very, very hot on the bottom and the sides.

And, don’t be tempted to touch it until it totally cools off because you will burn your finger.

Allow the pecan brittle recipe to cool. I usually give it at least an hour to get to room temperature and harden.

If you go to break the brittle and it’s kind of bendy, give it more time to cool and harden.

The brittle will be a dark golden brown color.

I’ve had a few people ask if I used brown sugar because of the darker flavor. Amazingly, we only use white sugar in this recipe.

After talking with someone, we thought the oils from the pecans gave the recipe a deeper flavor and added to the darker color.

Once the candy pecan brittle cools, you can break it up into small or large pieces.

The recipe makes quite a bit and you can hand out at least four or five small Ziplock size bags as gifts.

You can also go to the dollar store and find some cute holiday tins to store the brittle in for friends and family.

How do I store the easy pecan brittle recipe?

Store the recipe in an airtight container on the counter. You can use Ziplock bags, a Tupperware container, or any container that seals.

Can I make a second batch at the same time?

Yes, you don’t have to stop with the first batch! You can double the ingredients for a second batch and make it all at the same time.

Just make sure you have a large saucepan to cook the ingredients, as well as a second cookie sheet to pour the brittle onto.

More Delicious Dessert Recipes

Candy is always a fun treat around the holidays, and these are a few of my favorite treats.

• This easy peanut brittle is nearly the same as the pecan version—simple to make and great for gifting.
• It’s a cinch to make buttery Christmas toffee with brown sugar and crackers that hits that perfect sweet-and-salty note for the holidays.
• With just three ingredients, this turtle candy recipe brings together chocolate, caramel, and pecans in the best way.
• These southern praline pecans are a holiday favorite and totally irresistible any time of year.
• These easy slow cooker peanut clusters are the kind of no-fuss treat that everyone loves during the holidays.