Pecan Brittle

June 5, 2017
pecan brittle recipe

Pecan Brittle Recipe

This pecan brittle recipe is really rewarding: it’s quick, uncomplicated and versatile.  Equally delicious with almonds, cashews, peanuts, hazelnuts, or whatever nut you prefer.  Of course, you can eat the brittle as is, or serve as an accompaniment to a tart cheese course, or crumble some into a salad.  I added a few chunks to a batch of chocolate oatmeal cookies which was a big hit in my house.  Makes a great gift too!

Pecan Brittle
  • 2 cups granulated sugar
  • 1 cup corn syrup
  • ½ cup water
  • 1 cup butter (cubed)
  • 2 cups roughly chopped unsalted nuts (pecans, cashews, peanuts, etc.)
  • 1 tsp baking soda
  • generous pinch of sea salt
  1. combine sugar, corn syrup and water in a large saucepan
  2. cook and stir over medium high heat until sugar dissolves
  3. continue cooking over medium high heat until syrup boils, then blend in the butter
  4. stir mixture frequently until temperature reaches 280 degrees
  5. add chopped nuts
  6. stir mixture constantly until temperature reaches 305 degrees
  7. remove saucepan from heat and stir in soda, mixing thoroughly
  8. pour into 2 parchment-lined cookie sheets, spreading as thinly as possible without tearing
  9. sprinkle with sea salt
  10. break into pieces when cooled completely

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