Candy Feature Jems

Pecan Brittle

Can y’all believe I’ve never made peanut brittle before? I love playing with hot sugar making marshmallows and pralines but I’ve never made brittle. I have good news for you, I’ve finally made brittle but I had to switch it up so I did a pecan brittle version. Trust me when I say this is not hard to make at all! I used Georgia grown Schermer Pecans in this recipe. Did you know that Georgia is the larger grower of pecans in the US? So it’s definitely a win for me when I get to use locally sources products in my dessert making.

So tell me, have you made peanut or pecan brittle before?


Pecan Brittle via My Baking Addiction



1 cup sugar


1/2 cup light corn syrup


1/4 teaspoon salt


1/4 cup water


1 cup chopped pecans


2 tablespoons of softened butter


1 teaspoon vanilla extract


dash of cinnamon


1 teaspoon baking soda


Tools needed:


Candy Thermometer


Heavy Medium Sauce Pan


Cookie Sheet lined with parchment paper




In  the sauce pan add the water, sugar, corn syrup and salt.  Bring this mixture to a boil over medium heat. Stir until the sugar has dissolved. Add the chopped pecans and stir them into the sugar mixture.  Place the candy thermometer into the mixture and cook until it reaches 300 F. **Please be sure to watch the candy so that it doesn’t burn, if it starts to burn before reaching 300 degrees, remove from the stove as the candy is likely ready.
Once you remove the candy from the stove, add the butter, vanilla,  cinnamon and baking soda and give the mixture a quick stir.


Quickly pour the candy mixture onto your baking sheet and spread it out onto the pan with a rubber spatula. Cool completed, i.e. until the candy as hardened. Once the candy is hard, break into pieces and store in a sealed container. Enjoy!!

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