Pecan/Nut Brittle

This recipe for nut brittle is the easiest recipe to make especially for beginners. I make this a few times a year and in double batches around the Holidays. I make a lot and give them away as gifts to friends and family. It is so good.

Let’s get started.

Pecan/Nut Brittle


2 cups sugar
1 1/4 stick unsalted butter – room temp
1/3 cup light corn syrup
1/3 cup milk
2 tsp vanilla
1 1/2 tsp baking soda
2 cups pecans or other nuts Or 1 cup sunflower seeds – unsalted
1/2 tsp kosher salt


  1. Line a sheet tray with a sil-pat or buttered parchment paper. Place in a 200* oven to keep warm. This will help you spread the mixture out later so it gives you more time before it begins to harden and set. Butter a spatula and set aside for later.
  2. In a sauce pan (fitted with a candy thermometer) over low heat add the butter, sugar, corn syrup, and milk. Stir to combine with a wooden spoon. Turn the heat to medium and whisk frequently until the mixture reaches 300*. {You can keep a small bowl of water and a pastry brush on the side just in case you need it. If you do, simply dip the brush into the water and brush the inside of the pan where the sugar is crystalizing. Do not scrape the sides of the pan with a spoon or whisk. You do not want the crystalized sugar from the pan to get back into the hot mixture.}
  3. Once the temp reaches 300* turn the heat off and add vanilla and salt. Whisk to combine well. Be careful as it may bubble up slightly and steam.
  4. Add the baking soda and stir, stir, stir. It will become foamy and rise fairly quickly. Add the pecans or other nuts/seed you desire and stir to combine well.
  5. Remove your warm pan from the oven ( remember to turn the oven off later) and quickly pour the mixture on to the pan. Using your buttered spatula spread the mixture out evenly on to your pan. Once you get it to about 1/3 inch to 1/4 inch thick you can set it aside to cool completely. This usually takes about 1 to 2 hours.
  6. When it is cool and hardened up. You can remove it from the sil-pat or parchment and break it into pieces.

  • Store in an airtight container.
  • Makes great gifts. Simply place in a candy box lined with wax papper and attach the lid. Give to your loved ones or friends.
  • You can use any nut or seed for this recipe. They all work well.
  • This brittle is more on the tender side. Most brittles become fairly hard and are hard to bite into. This one is more tender crisp and is easier to bite. It is absolutely delicoius.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s