Pecan Pie Brittle

  • Serves

    makes one 12-by-16-inch sheet


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.


  • 2 cups sugar
  • 2 12 cups broken pecans
  • 6 tbsp. unsalted butter, cubed
  • 1 tbsp. vanilla extract
  • 14 tsp. baking soda
  • 1 tsp. kosher salt


Step 1

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.

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