Pecan Brittle

This recipe is irresistible! The aroma of the nuts cooking will bring your family running to see what delicious treats you have in store for them.


about 30 pieces


4 cups pecan pieces
1/4 cup whipping cream
1/4 cup light corn syrup
1/4 cup water
1 cup granulated (white) sugar
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract


Preheat oven to 200°F (93°C). Butter a 15 x 10-inch jelly roll pan; set aside. Place pecans in a 13 x 9-inch baking pan. Keep warm in oven while candy is cooking.

In a heavy 2-quart saucepan, combine cream, corn syrup, water, and sugar. Place over medium-high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush.

Clip on candy thermometer. Cook syrup to 295°F (150°C). Stir in butter, which will reduce temperature. Continue cooking syrup to 280°F (140°C) or soft-crack. Remove from heat, stir in salt, baking soda, and vanilla. Add warm pecans and stir until nuts are well-coated. Pour onto baking sheet.

Using 2 forks and working quickly, separate brittle into fairly large pieces. Allow to cool completely. This candy improves with a few days again.


Store in airtight container.

Nutritional Information

Amount per serving: unavailable

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