Pecan Brittle

September, October, November

Courtesy of Jessica Maher

"My mom makes peanut brittle almost every year, and I have been known to eat more than my fair share. I've made many variations of her recipe with all sorts of nuts. My favorite so far has been black walnuts, but these Texas pecans are a close second. The glucose syrup helps keep the sugar from crystallizing while it is caramelizing. You can find glucose syrup in the baking section of the grocery store, but you can substitute agave syrup, if you prefer. This brittle makes a lovely gift or just a treat to have out for your guests."

Photography by Jody Horton


Pecan Brittle


For 1 Person(s)


  • 1 pounds organic raw sugar
  • 1/2 cups glucose syrup
  • 2 tablespoons unsalted butter, room temperature
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoons cinnamon
  • 1/2 teaspoons clove
  • 2 1/2 cups raw pecans

Pecan Brittle Directions

  1. Use a tall pot—the sugar will bubble up when the baking soda is added.
  2. Prepare a baking sheet with cooking spray and set aside. Combine the sugar and glucose syrup in a large pot over medium heat. Stir gently as the sugar starts to melt. You want the sugar to melt slowly to prevent crystallizing or burning. If you get any sugar stuck to the side of the pot, brush it with water.
  3. Once the sugar is melted, allow it to caramelize to a golden amber color. Remove immediately from the heat and whisk in the butter, baking soda, salt and spices. Quickly add the pecans and stir to completely coat them, then pour out onto the baking sheet. Allow to cool completely before turning the brittle out onto the counter and breaking it into bite-size pieces. Store the brittle in an airtight container for several weeks.