Mom’s Pecan Brittle

Mom’s Pecan Brittle

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Here’s my Mom’s famous Pecan Brittle recipe that she makes every Christmas. Thin and crunchy sweetness, loaded with freshly picked Kansas pecans. My dad lives on this stuff from Thanksgiving to New Years. Somehow my mom always manages to make enough of this candy to give as gifts to her family. 

Polder Candy Thermometer

Although candy-making is not my specialty, I have tried a few recipes that involved cooking a sugar mixture to soft ball or hard ball stages. The most important thing is to have a good “working” candy thermometer. Always check your thermometer to see if it is working correctly, otherwise, your candy-making attempt may fail, and then you’ll have lost all of your wonderful ingredients. But don’t let me scare you! It’s easier then it sounds.

 

Ingredients to Make Mom’s Pecan Brittle

  • baking soda
  • water
  • vanilla extract
  • granulated sugar
  • more water
  • light corn syrup
  • butter
  • pecan halves or pieces

 

A Note about Pecans

Pecan Harvest

Every fall our family enjoys the local pecan harvest in our area. Sometimes family will gift us with quart or gallon bags full of cracked pecans. On off-seasons (when the pecans haven’t done as well), we can usually find fresh nuts at a pecan stand or farm store. We are blessed, to be sure.

If you don’t have access to fresh pecans, then you might try this recipe using a good-quality brand of pecans, such as Fishers. But fresh is best, in my opinion.

 

Instructions for Making This Recipe

Gather your equipment and ingredients so that you have everything close at hand on the counter. Butter two baking sheets and keep warm in a 150 degree oven until candy is almost done.

In a small bowl, mix together baking soda, water, and vanilla extract. Set aside until ready to use.

In a large saucepan, combine granulated sugar, water and light corn syrup. Cook over medium-high heat, stirring occasionally until it reaches 240 degree on candy thermometer.

Stir in butter and pecans. Continue cooking and stir constantly until the sugar sauce reaches 300 degrees (hard crack stage). Watch carefully, so mixture does not burn.

Immediately remove from heat and stir in baking soda mixture until thoroughly combined.

Pour half of the candy onto each of the warmed baking sheets and quickly spread evenly as thin as possible.

Tip: The key to brittleness is thinness. To ensure this quality, be sure to spread candy mixture carefully and thinly.

Allow to cool, and break candy into pieces. Place in an air-tight contained when completely cool.

This recipe will make 40-60 pieces of candy, depending on how small or large you break the pieces.

See more Candy Recipes Here. Browse Holiday Baking Ideas Here. 

 

Recipe for Mom's Pecan Brittle

Mom's Pecan Brittle

Here's my Mom's famous Pecan Brittle recipe that she makes every Christmas. Loaded with freshly picked Kansas pecans. My dad lives on this stuff from Thanksgiving to New Years, and somehow my mom always manages to make enough to give as gifts.
5 from 3 votes
Print Rate
Course: Candies
Cuisine: American
Keyword: Christmas Baking, Christmas Food Gifts, Hard Candy, Holiday Entertaining, Pecans
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 20

Equipment

Measuring Tools
Candy Thermometer
Mauviel Copper Pans
Baking Sheet

Ingredients

  • 1 1/2 teaspoon baking soda
  • 1 teaspoon water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups granulated sugar
  • 1 cup water
  • 1 cup light corn syrup
  • 3 tablespoons butter
  • 3 cups pecan halves or pieces

Instructions

  • Gather your equipment and ingredients so that you have everything close at hand on the counter. Butter two baking sheets and keep warm in a 150 degree oven until candy is almost done.
  • In a small bowl, mix together baking soda, water, and vanilla extract. Set aside until ready to use.
  • In a large saucepan, combine granulated sugar, water and light corn syrup. Cook over medium-high heat, stirring occasionally until it reaches 240 degree on candy thermometer.
  • Stir in butter and pecans. Continue cooking and stir constantly until the sugar sauce reaches 300 degrees (hard crack stage). Watch carefully, so mixture does not burn.
  • Immediately remove from heat and stir in baking soda mixture until thoroughly combined.
  • Pour half of the candy onto each of the warmed baking sheets and quickly spread evenly as thin as possible.
  • Allow to cool, and break candy into pieces. Place in an air-tight contained when completely cool. This recipe will make 40-60 pieces of candy, depending on how small or large you break the pieces.

Notes

Tip: The key to brittleness is thinness. To ensure this quality, be sure to spread candy mixture carefully and thinly.
*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 225kcal | Carbohydrates: 30g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 108mg | Potassium: 62mg | Fiber: 1g | Sugar: 29g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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