Old Fashioned Pecan Brittle Recipe

Old Fashioned Pecan Brittle is a crisp, buttery homemade candy that is perfect for holidays, parties, dessert trays, or gifting any time of year. This easy pecan brittle recipe combines caramelized sugar, roasted salted pecans, butter, vanilla, and baking soda for a classic sweet treat with a light, crunchy texture.

If you enjoy pecans and caramel flavors, try this Pretzel Crack Recipe next.

Homemade candy always feels special, and this old fashioned pecan brittle is one of those recipes that proves simple ingredients can create something truly delicious. The brittle has a rich caramel flavor, a satisfying snap, and plenty of toasted pecan crunch in every bite. It tastes fresh, buttery, and far better than most store-bought versions.

This recipe is especially popular during the holiday season, but there is no reason to save it only for Christmas candy platters. Pecan brittle is wonderful for birthdays, bake sales, edible gifts, road trips, or whenever you want a sweet and crunchy dessert. Once it has cooled and hardened, you can break it into large shards or smaller bite-size pieces for snacking.

If you are new to candy making, this is a great recipe to try. The main key is using a candy thermometer and having all the add-ins measured before you begin. Once the sugar mixture reaches the right temperature, everything moves quickly. Being prepared makes the process smooth and helps you get the best brittle texture.

For more easy candy ideas, be sure to try our 3 Ingredient Microwave Fudge and these Strawberry Chocolate Candies.

old fashioned pecan brittle stacked up and wrapped with parchment paper and string

Ingredients

White sugar – Provides the main sweetness and helps create the classic hard candy base.
Brown sugar – Adds a deeper caramel flavor and gives the brittle a warmer color.
Light corn syrup – Helps the candy cook smoothly and reach the proper hard-crack texture.
Salt – Balances the sweetness and enhances the pecan flavor.
Roasted salted pecans – Add crunch, nutty flavor, and a butter pecan-style taste.
Butter – Adds richness and a smooth finish. Salted butter works well; if using unsalted butter, add an extra small pinch of salt.
Vanilla extract – Adds warm flavor to the caramelized candy mixture.
Baking soda – Creates the light, airy texture that makes brittle easier to bite and break.

See the recipe card below for exact quantities.

How to Make Old Fashioned Pecan Brittle

Before you start cooking, line a large baking sheet with parchment paper. Measure the pecans, butter, vanilla, and baking soda ahead of time so they are ready to stir in as soon as the candy mixture comes off the heat. This is important because hot sugar sets quickly.

Step One: Combine the white sugar, brown sugar, corn syrup, and salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture reaches the hard-crack stage, about 295 to 300 degrees on a candy thermometer.

Step Two: Remove the pan from the heat and add the butter. Stir carefully, as the mixture will be very hot.

Step Three: Stir in the pecans, vanilla, and baking soda. The baking soda may cause the mixture to bubble and foam, which is normal.

Step Four: Mix until the pecans are evenly coated and distributed throughout the candy.

parchment lined tray with candy spread on top

Step Five: Pour the hot pecan brittle mixture onto the prepared baking sheet. Use a spatula to spread it into a thin 12×14-inch rectangle.

pecan brittle broken into pieces after setting

Step Six: Let the brittle cool until completely firm, at least 30 minutes. Once set, break it into pieces and enjoy.

Top Tip

Do not rush the cooling time. The longer the brittle has to firm up, the better the snap will be. If you try to break it too soon, it may bend or feel sticky instead of crisp. A candy thermometer is also very important because the sugar mixture must reach the proper temperature for the brittle to harden correctly.

Substitutions

Peanuts – Use peanuts instead of pecans to make a classic homemade peanut brittle. The method stays the same, and the result is another crunchy candy favorite.

Variations

Sea salt – Sprinkle a little sea salt over the top before the brittle sets for a stronger sweet and salty flavor.
Chocolate – Drizzle or spread melted chocolate over cooled brittle for a richer dessert-style candy.
Smoked pecans – Try making this with homemade Smoked Pecans for a deeper flavor.

For another way to enjoy this candy, see these Oat and Pecan Brittle Cookies.

old fashioned pecan brittle in glass jar on striped napkin from overhead

Equipment

For the best results, use a large saucepan, a wooden spoon or heat-safe spatula, a baking sheet, parchment paper, and a candy thermometer. The thermometer helps you know exactly when the sugar mixture has reached the correct temperature.

Storage

Allow the pecan brittle to cool completely to room temperature before storing. Place the broken pieces in an airtight container and keep them covered on the counter or in the refrigerator. Keeping moisture away from the brittle helps preserve its crisp texture.

hand holding a piece of the pecan brittle

Common Questions

What is the best way to break brittle?

Once the brittle is fully cooled and firm, you can break it by hand into pieces. You can also use a spatula to lift and crack sections apart. Make the pieces as large or small as you like.

Why is my brittle not hard?

The most common reason is that the candy mixture did not reach the proper temperature. Use a candy thermometer and cook the mixture to about 295 to 300 degrees. Incorrect measuring or not stirring during cooking can also affect the final texture.

Can I add toppings to pecan brittle?

Yes. A thin layer of melted chocolate is delicious on top of cooled brittle. You can also add a light sprinkle of sea salt before the brittle sets. If adding chocolate, allow extra time for the topping to cool and become firm.

Looking for more candy and no-bake dessert recipes? Try these:

Chocolate Peanut Butter Oatmeal Balls
Pretzel Crack Recipe
Pecan Caramel Candies
Monster Cookie Dough

See more Candies →

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