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Pecan Brittle

 Pecan Brittle
This is a favorite of my family. I love making this candy for Christmas.—Fern Newsom, Dubach, Louisiana
16 ServingsPrep: 15 min. + cooling


  • 2 teaspoons plus 1 tablespoon butter, divided
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 cup pecan halves
  • 1 teaspoon baking soda
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Grease a 15-in. x 10-in. x 1-in. pan with 2 teaspoons butter; set
  • aside.
  • In a 2-qt. microwave-safe glass dish, combine sugar and corn syrup.
  • Microwave, uncovered, on high for 4 minutes or until a candy
  • thermometer reads 238° (soft-ball stage).
  • Add pecans. Microwave for 4 minutes or until a candy thermometer
  • reads 300° (hard-crack stage). Mixture will be very hot.
  • Vigorously stir in the baking soda, vanilla and remaining butter
  • until blended.
  • Quickly pour into prepared pan; spread with a metal spatula as thin
  • as possible. Cool completely; break into pieces. Store in an
  • airtight container with waxed paper between layers. Yield: about 1
  • pound.
Editor’s Note: This recipe was tested in a 1,100-watt microwave. We recommend that you test your candy thermometer before

2 of 2

Pecan Brittle (continued)

Editor's Note: each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts: 1 piece equals 136 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 90 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.