Pecan Brittle Recipe

This pecan brittle recipe is the perfect balance of sweet, salty, and crunchy. With caramelized sugar, buttery roasted pecans, and a delicate hint of vanilla, this brittle is a treat to eat, and it's so, so easy to make, too. If you like my pecan pie dump cake, this will become another one of your favorite pecan dessert recipes.

Why You'll Love This Pecan Brittle Recipe

This recipe holds a special place in my heart because it comes straight from my Aunt Chris’s kitchen. Every holiday season, she would make big batches of this golden, nutty pecan brittle and package it in tins for family and friends. It was one of those treats everyone looked forward to and asked about—crunchy, buttery, and just sweet enough. Now it has become a must-have in my own holiday lineup, and making it always feels a little bit like carrying on her tradition.

I also love that, even though it tastes like something you would buy from a fancy candy shop, it is surprisingly simple and doable at home. You only need a handful of pantry ingredients, one pot, and a baking sheet. Once you understand the visual cues, when the sugar mixture turns the right amber color and how it thickens, it becomes a recipe you can rely on every year. The result is a classic pecan brittle that snaps cleanly, has plenty of pecans in every bite, and never feels sticky or soggy.

This pecan brittle is also perfect for gifting and entertaining. It keeps well at room temperature, travels easily, and looks beautiful broken into rustic shards and piled onto dessert boards, cookie trays, or into little bags and tins. It is one of those recipes that feel nostalgic and homemade, yet polished enough to give as a gift to neighbors, teachers, or coworkers. If you are looking for a reliable, old-fashioned pecan brittle that is both sentimental and practical, this one checks every box.

Ingredients for Pecan Brittle

• 1 cup granulated sugar
• ¼ cup water
• ¼ teaspoon kosher salt
• 2 tablespoon unsalted butter
• 1 cup roasted pecans
• ½ teaspoon vanilla extract
• ½ teaspoon baking soda

How To Make Pecan Brittle

Step 1: Prepare Your Baking Sheet

Line a rimmed baking sheet with a silicone mat or parchment paper. This will prevent the brittle from sticking.

Step 2: Make the Sugar Syrup

In a medium saucepan, combine sugar, water, and salt. Heat over medium heat, stirring occasionally, until the mixture boils. Attach a candy thermometer and cook until it reaches 280°F. Brush the sides of the pan with a damp brush to prevent crystallization.

Step 3: Add Butter and Pecans

Once the sugar reaches 280°F, stir in the butter and roasted pecans. Continue cooking and stirring until the mixture hits 300°F.

Step 4: Add Vanilla and Baking Soda

Remove the pan from the heat and quickly stir in vanilla extract and baking soda. The mixture will bubble, so stir swiftly, and pour it onto the prepared baking sheet. Spread it evenly with a spatula.

Step 5: Cool and Break Into Pieces

Allow the brittle to cool completely for about 30 minutes. Once hardened, break it into chunks and store it in an airtight container.

My Expert Tips To Make The Best Pecan Brittle

• Use a candy thermometer for accuracy. Brittle is one of those candies where temperature really matters. You want the sugar mixture to reach 300°F, also called the hard crack stage. This is what gives you pecan brittle that snaps cleanly instead of turning chewy or sticky. If you pull it too early it will be soft and bendy, and if you go far past 300°F it can taste burned. A simple candy or instant read thermometer takes the guesswork out.
• Roast the pecans for deeper flavor. Taking a few extra minutes to lightly roast the pecans before adding them to the brittle makes a big difference. Spread them on a baking sheet and roast at 350°F for 6 to 8 minutes, just until fragrant and lightly toasted, then let them cool. Roasting brings out the natural oils and enhances the nutty flavor so every bite of brittle tastes richer.
• Prep everything before you turn on the heat. Once the sugar mixture is hot, you will not have time to stop and measure or hunt for tools. Line your baking sheet with a silicone mat or parchment paper, measure out the pecans, baking soda, and vanilla, and have your thermometer and spatula or wooden spoon ready before you start cooking. Candy moves quickly near the end, so having everything in place makes the process smooth instead of stressful.
• Use a heavy-bottomed saucepan. A good, heavy pot helps distribute heat more evenly and reduces the chance of hot spots that can scorch the sugar. Thin pans can cause parts of the mixture to burn while other parts are undercooked. A medium to large heavy-bottomed saucepan or Dutch oven is ideal for making pecan brittle.
• Stir at the right times and avoid crystallization. Most brittle recipes have you stir the sugar, corn syrup, and water together only until the sugar dissolves, then let it cook undisturbed until it starts to color. Once it is boiling and the sugar is dissolved, resist the urge to stir constantly, which can encourage crystallization and make the brittle grainy. Swirl the pan gently instead if needed. Follow the specific stirring cues in the recipe for the smoothest result.
• Add the pecans before the baking soda. When the sugar syrup is close to 300°F, you will usually stir in the pecans and let them cook briefly in the hot syrup. This coats the nuts and lets them get a little toasty in the caramel. Only after that do you remove the pot from the heat and add the baking soda and vanilla. Adding the baking soda too early can reduce its effectiveness and will not give you as light a texture.
• Work very quickly after adding the baking soda. As soon as you stir in the baking soda, the mixture will foam up and lighten in color. This reaction creates tiny air bubbles that make the brittle less dense and easier to crack. You need to immediately pour the mixture onto your prepared baking sheet and spread it out. The brittle begins to firm up fast, so do not pause once the baking soda goes in.
• Use a silicone baking mat for effortless release. A silicone baking mat is ideal for brittle. It is truly nonstick, handles high heat, and lets you lift and break the brittle easily once it has cooled. If you do not have one, well greased parchment paper works too, but avoid bare pans which can cause sticking and make cleanup a chore.
• Do not overspread the brittle. When you pour the hot brittle onto the pan, spread it out just enough to get a relatively even thickness. If you spread it too thin, it can become very sharp and more likely to burn at the edges. A slightly thicker brittle has a nicer bite and makes it easier to get good sized pieces with plenty of pecans in each shard.
• Let it cool completely before breaking. It is important to let the brittle cool all the way to room temperature before you try to break or cut it. This allows it to fully harden and gives you that clean snap. Once it is cool, you can lift the whole sheet and break it by hand or use the tip of a knife to start cracks if you want more uniform pieces.
• Store it in an airtight container away from humidity. Pecan brittle absorbs moisture from the air, which can make it sticky or chewy over time. Once it is completely cool, transfer it to an airtight container and store it at room temperature in a cool, dry place. Properly stored, it will stay crisp and delicious for a couple of weeks, which makes it perfect for holiday gifting and make ahead treats.

 

Pecan Brittle FAQS

Can I use other nuts instead of pecans?

Yes, you can easily swap the pecans for other nuts if you want to make a different brittle recipe. Almonds, peanuts, cashews, or a mix of other nuts work. Just keep the total amount of nuts the same as the recipe calls for and, if possible, lightly toast them first to bring out their flavor before adding them to the hot sugar mixture.

How do I prevent the brittle from sticking?

The best way to prevent sticking is to pour the hot brittle onto a silicone baking mat or a baking sheet lined with parchment paper. Both surfaces are nonstick and can handle the high temperature of the candy. Avoid wax paper, which can melt or fuse to the brittle. Lightly greasing your silicone mat or parchment is usually not necessary, but you can if you are worried about sticking.

My Final Thoughts

This pecan brittle is a timeless classic that’s easy to make and even easier to enjoy. Whether you’re making it for holiday gifts or a sweet treat for yourself, it’s sure to impress. Give it a try, and let me know how it turns out in the comments below.

More Dessert Recipes to Try Next

• Oreo Balls
• 3 Ingredient banana brownies
• Nothing bundt cake
• Italian hangover cake
• Peach crisp with canned peaches
• Mango cake