Salted Maple Pecan Brittle ~ 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.
This deep rich golden pecan brittle has all the flavors of fall rolled up into one fabulous homemade candy!
When it comes to homemade desserts and homemade food gifties you can’t beat brittle…it’s easy, it’s fun to make and eat, and it’s so much more interesting than the same old plate of brownies. This one is made with pure maple syrup and toasted pecans for a really special flavor.
What you’ll need to make maple brittle
- a 2 quart (medium to large) saucepan, preferably a heavy bottomed one so the mixture will cook evenly. It has to be deep enough to allow the maple sugar mixture to foam up without overflowing.
- a candy thermometer. this type of thermometer is made for candy and deep frying, it clips onto the side of the pan.
- A baking sheet
- parchment paper
How to make maple brittle
The process of making brittle is simple and straightforward, but, like all candy making, precision is key.
- Attach a candy thermometer to the side of a medium saucepan.
- Heat brown sugar and maple syrup to a rolling boil, stirring occasionally.
- Add butter and continue to cook over medium heat, stirring occasionally, until the mixture reaches 300F
- Take off the heat and quickly stir in nuts, salt, and baking soda.
- Quickly pour onto a parchment lined baking sheet and spread out thinly.
- Let harden at room temperature before breaking into pieces.
How to store maple brittle
Store the brittle in an airtight container, with pieces of waxed paper between layer to prevent sticking.
Keep the candy in a cool, dry place, away from heat and sunlight, which will make it sticky.
How long does maple brittle keep
It will keep for about 2 months
Love maple? So do I! Here are more maple recipes to try from the archives ~
- Salted Maple Caramel Sauce
- Maple Glazed Oatmeal Cookies
- Maple Walnut Ice Cream
- Baked Brie with Apples, Pecans, and Maple Syrup
Salted Maple Pecan Brittle
Equipment
- a clip on candy thermometer
- blaking sheet
- parchment paper or a silicone mat
Ingredients
- 1 cup brown sugar, packed
- 3/4 cup maple syrup
- 4 Tbsp butter, unsalted
- 1 cup pecans, toasted and chopped
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- 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.
Nutrition
I made this twice in a row knowing I’d never made candy before and I’d probably mess it up. Both times even though I pulled JUST as it hit 300 and immediately stir in the nuts/etc but I could not spread it fast enough before it hardened and resulted in a sort of clumpy mess. Haven’t taste tested yet, but any tips?
Try cooking it to a slightly lower temperature…thermometers aren’t foolproof, mine need replacing every year or so.
I was worried I’d burn it it went on the baking sheet and turned back to brown sugar. It was at 300*?
The recipe is delicious and easy to make, however I can not stress enough how important it is to watch that thermometer. The difference between done and burnt was a matter of seconds. I so easily burned the first batch, however knowing this the second time it came out perfectly.
Great recipe! Thank you for sharing it. I was happy to find one that didn’t use corn syrup. Turned out well.
About what size baking sheet is used?
Do you think sugar free maple syrup could be used for this recipe?
I don’t think so Mary, but I haven’t tried that.
I want to spice this recipe with pumpkin pie spices, at what point should I add the spices?
Super excited to try!
I’d add them with the nuts.
Perfect! Thank you for this recipe with a candy thermometer it is indeed easy to do. I was surprised at how long it took to reach hard crack stage (300f) but slowly and surely, it got there and it is indeed perfect.
Those last degrees can be agonizingly slow!
How long should it take to reach 300? At med I could not get the mixture higher than 250, even as boiled?
The last 50 degrees take the longest, it seems, and then it suddenly shoots up, so keep an eye on it. Also make sure your thermometer is calibrated correctly.