Pecan Brittle

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Pecan Brittle Pecan Brittle

A southern favorite! Make sure to toast the pecans for extra flavor.

Servings: 6
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Moderate

Ingredients Add to grocery list

2 cups pecans, toasted whole
1 tablespoon salt
1 cup water
1 1/4 cup light corn syrup
2 1/2 cup sugar
4 tablespoon butter
3 teaspoon baking soda





In a nonstick saucepan, heat and stir sugar, corn syrup, water, and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 degrees F).

Add pecans and butter and cook to 300 degrees F stirring all the time to keep the nuts from burning. Pull off heat at 300 degrees F and stir in baking soda while beating to froth for 30 seconds.

Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.

This brittle has a great shelf life, if kept in airtight zip locks or containers; it will keep for 2 months.

Paula’s Gift Packaging Tip: I love to junk for little pots and pans.  I found this copper one at a store here in Savannah for FIVE dollars! I thought it would be the perfect way to gift my Pecan Brittle. I lined the saucepan with natural parchment paper piled it high with pecan brittle and tied a satin ribbon on the handle.  Don’t forget to add the recipe!

This recipe is one of our Gifts from the Kitchen. Click here to see other Gifts from the Kitchen.

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Reader Comments:


I love your awesome southern cooking and your recipes are the best. Tonight I am going to attempt to make some brittle, wish me luck! God bless

By Tammy mcalpin on December 20, 2013


Followed recipe to the letter; Recipe doesn't work - burns trying to get it back to 300 degrees

By Disappointed on December 15, 2013


I keep looking for you and your boys to come to our part of the country which is Florida I follow you on Pinterest and love your recipes I am a down to earth Southerner just like yall...hope to see you hear some day keep up the good work you are looking great so Proud of You!

By Jean Nesmith on May 22, 2013



By Leticia Florez on January 17, 2013


Thanks for the recipe. Delicious Pecan Brittle.

By Gertrude Wells on December 26, 2012


I had been going to make peanut brittle until I spotted this recipe online...oh my goodness it's so easy and the result is just so worth it! I have a new food gift to give out for Christmas. Thanks so much miss Paula!

By Teresa Rowan on December 22, 2012


hey paula i love your show. my grandson and i watch it in the summertime while i keep him in the summertime. he will get out my pots and pans and i krrp him some of my old spice botters for him and he will talk about what he is cooking and he will use my end tables for his oven. he is just to funny. he has his apron and he helps me bake all the time but garret and i love your show thanks for all the great shows love kathy and garret

By kathy on December 19, 2012


Just wanted to say thanks for sharing the recipe

By Pat sweet on November 28, 2012


Thanks for the recipe! I love this candy!

By Ellen Jackson on November 06, 2012


I'm in love! I think I'm going to gain sooo much weight this Christmas eating this...good thing I'm pregnant and I can have an excuse smile

By Christy on December 10, 2011


I love your show and I was wondering if u could give me tips on how to cook. I'm 14 and i love to cook anything and everything. Please email me.

By Stephanie Berry on September 30, 2011


By Anonymous on February 03, 2011


Sonya, that would be the English Toffee:

By Lisa the Admin on December 28, 2010


The recipe for your peanut brittle that's on this website is not the same one that wason tv. Please either send me or post the quantities that were used on the show.

By amanda place on December 21, 2010


Dear Paula, I would like your receipe for the pecan toffee with melted chocolate bits that was featured on your show Sat.Dec, 18,2010 Thanking you in advance Sonya Dobay

By Sonya Dobay on December 18, 2010


Thought it was too much salt at first but after a couple of pieces it's great! Maybe more pecans. would love to meet Paula. Big fan. Doug in Dallas

By Anonymous on February 03, 2010

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