Oct 15, 2012

Pecan Pie Brittle

This twist on traditional pecan pie provides a snack-able ending to the holiday feast. This recipe first appeared in our November 2012 issue along with Ben Mims's story Sugar and Spice.

Credit: Todd Coleman

MAKES ONE 12" x 16" sheet

INGREDIENTS

2 cups sugar
2½ cups broken pecans
6 tbsp. unsalted butter, cubed
1 tbsp. vanilla extract
¼ tsp. baking soda
1 tsp. kosher 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.

This article was first published in Saveur in Issue #151

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Ratings & Reviews (4)

by SHERRYB46 on 2012-11-21

To die for. And so easy!

by MAYUCHICO on 2012-11-29

I made it today, and didn't come out crunchy. Are they supposed to be chewy? Or did I make a mistake in the process?

by ssalzman on 2012-12-09

just made this. do you even test your recipes? this resembles nothing like brittle and I make it all the time. what a waste of time, ingredients, and money!

by HOPEINDC on 2012-12-12

My boyfriend loves brittle and I was looking for something extra special for a Channukah Present for him. He loves pecan pie so I gave this a shot. Perfect! Chewy Crunchy, and very similar flavors to pecan pie. Be patient making the caramel and it will turn out just right. A new family favorite!

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