Publisher Photo
Publisher Photo
Crunchy Peacan Brittle is a great snack when the weather gets cold, and this candy melds sweet with salty perfectly. It is simple and enjoyable to make, but even better to eat! —Andrea Quiroz, Chicago, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling

Ingredients

  • 1 cup sugar
  • 1 cup light corn syrup
  • 2 cups chopped pecans
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda

Directions

For brittle, butter a 15-in. x 10-in. x 1-in. pan. In a large saucepan, cook and stir sugar and corn syrup over medium heat until a candy thermometer reads 240° (soft-ball stage). Add pecans and salt; cook and stir until mixture reaches 300° (hard-crack stage).
Remove from the heat; stir in baking soda. Quickly pour into prepared pan. Spread to 1/4-in. thickness. Cool; break into pieces. Store in an airtight container. Yield: 1 pound.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Pecan Brittle in Taste of Home

Nutritional Facts

2 ounce-weight: 418 calories, 21g fat (2g saturated fat), 0 cholesterol, 256mg sodium, 61g carbohydrate (37g sugars, 3g fiber), 3g protein.

  • 1 cup sugar
  • 1 cup light corn syrup
  • 2 cups chopped pecans
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  1. For brittle, butter a 15-in. x 10-in. x 1-in. pan. In a large saucepan, cook and stir sugar and corn syrup over medium heat until a candy thermometer reads 240° (soft-ball stage). Add pecans and salt; cook and stir until mixture reaches 300° (hard-crack stage).
  2. Remove from the heat; stir in baking soda. Quickly pour into prepared pan. Spread to 1/4-in. thickness. Cool; break into pieces. Store in an airtight container. Yield: 1 pound.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Pecan Brittle in Taste of Home

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Reviews forNut Brittle

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MY REVIEW
susanlynn1313 User ID: 3817150 164929
Reviewed Nov. 20, 2009

"I substituted 1 Tablespoon butter (salted) in place of the salt and the finished product tasted a little flavorless. I think it needs some kind of flavoring, maybe vanilla or maple to jazz it up. However, It is easy to make and the instructions are very clear."

MY REVIEW
beryl518 User ID: 1778115 178972
Reviewed Oct. 15, 2008

"Update-This was a fantastic dessert!!! Very sophisticated looking. Received rave reviews and requests for the recipe. I will use this brittle recipe for Christmas gifts for the people you don't know what to get. Thanks!!!"

MY REVIEW
beryl518 User ID: 1778115 179493
Reviewed Oct. 3, 2008

"This is delicious and so easy to make. I just hope there is some left when its time to serve the Pumpkin Deluxe Cheesecake tomorrow-that looks awesome and am looking forward to tasting it."

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