Quick & Easy 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. In fact, just a handful of steps are all you have to follow to make it.

Why I Love This Pecan Brittle Recipe

This recipe holds a special place in my heart because it comes from my aunt Chris's kitchen. Every holiday season, she’d whip up a batch of this golden, nutty brittle and package it in tins for family and friends. It’s one of those treats that always feels special, and now it’s a must-have in my holiday baking lineup.

The best part? It’s surprisingly simple to make, and it tastes just like those fancy store-bought brittles!

Ingredients for Pecan Brittle

Here's everything you'll need to make this 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

As I mentioned, just a handful of steps are all you have to follow to make this 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—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

1. Use a Candy Thermometer: Accuracy is key for brittle—aim for 300°F to get the perfect crack.
2. Roast the Pecans First: Roasted pecans bring out deeper flavors, making the brittle irresistible.
3. Work Quickly: Once you add the baking soda, the brittle sets fast, so pour and spread it immediately.
4. Use a Silicone Mat: It’s the best nonstick surface for making brittle and ensures easy cleanup.
5. Don’t Skip the Prep: Have your ingredients and tools ready before starting; timing is everything with candy-making.

FAQ's About This Pecan Brittle Recipe

Can I use other nuts instead of pecans?

Absolutely! Almonds, peanuts, or cashews work wonderfully in this recipe.

How do I prevent the brittle from sticking?

Using a silicone mat or parchment paper is crucial. Avoid wax paper—it will melt.

How should I store pecan brittle?

Store it in an airtight container with parchment between layers to keep it from sticking.

Can I double the recipe?

Yes, but work quickly and ensure your baking sheet can handle the larger quantity.

What causes my brittle to be chewy instead of crunchy?

Chewy brittle usually means the sugar mixture didn’t reach 300°F. Use a candy thermometer to ensure accuracy.

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