This homemade brittle recipe is as easy as pie, made with pure maple syrup (no corn syrup!) toasted pecans, butter, and brown sugar. It’s all-natural and fabulously light, crisp, and delicious.
a clip on candy thermometer
parchment paper or a silicone mat
1 packed cup brown sugar
3/4 cup maple syrup
4 Tbsp unsalted butter
1 cup Dry Roasted Georgia Pecans Unsalted chopped
1/2 tsp baking soda
1/4 tsp salt
Put the sugar and maple syrup in a heavy bottomed saucepan and bring to a boil, stirring every once in a while to dissolve the sugar.
Add the butter and continue to cook over medium heat until the thermometer just reaches 300F. Watch it very carefully toward the end because the mixture can burn.
Just as the thermometer comes to 300F remove the pan from the heat and add the nuts, salt, and baking soda. Stir quickly to combine and then immediately pour onto your prepared baking sheet, spreading out thinly.
Let the brittle cool at room temperature until hard, then break into pieces.