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Nut Brittlerecipe

Nut brittle, a classic confectionery delight, boasts an array of international variations. While peanut brittle reigns supreme in the United States, Asian recipes often incorporate peanuts and sesame seeds, and Middle Eastern traditions feature pistachios. This pecan brittle recipe offers a sweet and crunchy treat that can be easily adapted to your preferred nut or nuts. The union of hard candy, crunchy nuts, and a hint of vanilla makes for a delightful holiday confection. Feel free to experiment with different nuts and flavors to create a unique treat that’s sure to please. If you’re looking for more indulgent sweet treats, consider decadent cream cheese brownies, gooey caramel stuffed chocolate cookies, or delectable chocolate peanut butter kitchen sink cupcakes. And let’s not forget the allure of eggnog cheesecake – it’s a holiday tradition waiting to be devoured.

Why You’ll Love It

Making homemade pecan brittle is surprisingly effortless. Once the hard candy mixture has been combined, simply stir in your desired nuts and flavors, then let the treat cool and set until it reaches a satisfyingly crunchy texture that’s impossible to resist. The sweet, subtle flavor of vanilla pairs perfectly with the rich, buttery taste of the pecans, making this brittle a standout snack. And the best part? Its versatility extends far beyond simple snacking – break off pieces to add to sundaes or use as decorative elements for cupcakes and cheesecakes.

How to Make Easy Nut Brittle

To create the hard candy, combine both types of sugar with light corn syrup, water, and a pinch of salt in a medium saucepan over medium heat on your stovetop. Stir until the sugar dissolves completely. Next, add the pecans and continue cooking the mixture, stirring frequently, until it reaches 300°F, as indicated by a candy thermometer – this is crucial for achieving the desired hard crack stage. Once you’ve reached this temperature, you can mix in the remaining ingredients: butter, vanilla extract, and baking soda. Pour the hot mixture onto a silicone-lined large baking sheet pan, spreading it out evenly. Allow the pecan brittle to cool and set completely before breaking it into serving-sized pieces.

Substitutions and Variations

This recipe is highly adaptable, allowing you to substitute various nuts such as peanuts, hazelnuts, almonds, or a blend for the ones called for. The choice is yours, and the end result will be equally delicious. If you’re looking to mix things up, feel free to swap out the vanilla extract for another flavor option like almond, coconut, or even orange. You can also add a pinch of warm spices like pumpkin pie spice, allspice, or cinnamon to give your brittle an extra boost of flavor. For those who prefer a touch of savory to balance out the sweetness, sprinkling a small amount of salt over the brittle before it cools completely is a great option – particularly if you’re using caramel extract instead of vanilla.

How to Store Pecan Brittle

When storing your pecan brittle, it’s essential to keep it away from moisture and heat. At room temperature, in a dry, dark place, it will remain crunchy for up to a month if kept in an airtight container. Refrigeration or exposure to humidity can cause the brittle to lose its crunch, so avoid these conditions. If you do need to store it refrigerated, be aware that it may become sticky. For longer-term storage, freezing is an option. However, it’s crucial to keep the brittle away from moisture, as this will cause it to become sticky. To combat this, freeze it in an airtight container or Ziploc freezer bag, and consider adding parchment paper between the pieces to prevent them from sticking together. In this case, your pecan brittle should remain fresh for up to 2 months, allowing you to thaw it at room temperature when you’re ready to enjoy it.

Brittle with Pecans FAQs

While I always recommend using a candy thermometer when making nut brittle, some of you may not have one readily available. Without a thermometer, you’re essentially taking a gamble and hoping for the best. However, it’s still possible to achieve great results without one. To ensure your brittle turns out crunchy and caramel-y, you’ll need to develop a good sense of when the sugar syrup has reached the perfect temperature. This may take some trial and error, but with practice, you can get it right.You won’t necessarily need a peanut brittle hammer to serve this, although snapping the brittle into pieces can be a fun touch. If you want to add an extra layer of flair, consider investing in a cute food hammer that can also double as a nut cracker. And while you’re shopping, you might also want to pick up a candy thermometer to ensure your sugar syrup reaches the ideal temperature.When it comes to this pecan brittle recipe, baking soda may seem like an unusual addition, especially since baked goods typically rely on it to help them rise. However, in the case of nut brittle, baking soda serves a different purpose. Without it, your mixture might not produce enough carbon dioxide, resulting in a soft and chewy texture instead of a crunchy, snappy one. To get the best results, be sure to stir in the baking soda as soon as you’ve mixed everything together, then pour the mixture onto your prepared baking sheet.

Pecan Nut Brittle Recipe

Pecan Brittle

Bella Bucchiotti’s nut brittle recipe is a crowd-pleaser, requiring only 15 minutes of prep time and yielding a mouthwatering treat that makes for an excellent holiday gift. The simplicity of this recipe belies its impressive flavor and texture. With 8 servings to go around, you’ll have plenty to share (or not!)


Preheat your workspace by lining a cookie sheet with a silicone mat. Set aside for now. Next, combine granulated sugar, light brown sugar, corn syrup, water, and a pinch of salt in a saucepan over low-medium heat. As the mixture heats up, stir it gently until the sugars dissolve completely. Once they’re dissolved, add in the pecans and mix well to distribute them evenly. Continue cooking the mixture, stirring frequently, until the temperature reaches 300 degrees F. As you near the target temperature, be prepared to remove the saucepan from the heat quickly. The next step is crucial: pour in the butter, vanilla extract, and baking soda while the mixture is still warm. Stir everything together well to ensure a smooth consistency. Pour the final mixture onto your prepared cookie sheet and spread it out evenly with a spatula or spoon. Allow the mixture to cool completely before breaking it into smaller pieces for serving.