Pecan Pie Brittle is one of my favorite treats to make when I want something that tastes fancy but doesn’t fuss too much in the kitchen. It’s the perfect combination of sweet, nutty, and buttery—just like a slice of pecan pie, but in a form that’s so much easier to share!
What makes this brittle special is how the pecans get toasted right in that hot sugar mixture, and the vanilla extract brings out their natural richness beautifully. That little bit of baking soda at the end is my secret—it makes the brittle light and airy instead of hard as a rock, and it gives it that lovely honeycomb texture.
I love wrapping pieces of this in parchment paper to give as gifts, or keeping a batch on hand for when the grandchildren come visiting. There’s something about homemade brittle that makes everyone feel special, and it always brings back memories of my own mother making candy in her kitchen.
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Pecan Pie Brittle
Ingredients
- 2 cup Sugar
- 2.5 cup Pecans
- 6 tablespoon Butter
- 1 tablespoon Vanilla Extract
- 0.25 teaspoon Baking Soda
- 1 teaspoon Salt
Instructions
- Heat sugar in a 4-qt.
- saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied.
- Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes.
- Combine vanilla extract and baking soda in a bowl and then add to pan along with salt; stir to combine.
- Pour onto a baking sheet lined with foil or a silicone baking mat and spread into an even layer with a small rubber spatula; let cool completely.
- Break into bite-size pieces and store in an airtight container between sheets of wax paper.
