Salted Maple Pecan Brittle

pieces of homemade salted maple caramel brittle

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.

A stack of maple pecan brittle.

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.

salted maple pecan brittle, cracked

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

candy thermometer


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.

a stack of maple pecan brittle

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

salted maple pecan brittle, cracked into pieces

Love maple? So do I! Here are more maple recipes to try from the archives ~

pieces of homemade salted maple caramel brittle
4.83 from 23 votes

Salted Maple Pecan Brittle

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.  
Course Dessert
Cuisine American
Cook Time 20 minutes
Yield 12 servings
Author Sue Moran


  • a clip on candy thermometer
  • blaking sheet
  • parchment paper or a silicone mat


  • 1 packed cup brown sugar
  • 3/4 cup maple syrup
  • 4 Tbsp unsalted butter
  • 1 cup chopped toasted pecans
  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

maple pecan brittle pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    December 9, 2021 at 8:51 am

    5 stars
    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.

  • Reply
    December 20, 2020 at 6:29 pm

    Great recipe! Thank you for sharing it. I was happy to find one that didn’t use corn syrup. Turned out well.

  • Reply
    Carolyn P. Bailie
    November 2, 2020 at 2:05 am

    About what size baking sheet is used?

  • Reply
    October 27, 2020 at 7:44 am

    Do you think sugar free maple syrup could be used for this recipe?

    • Reply
      October 27, 2020 at 8:15 am

      I don’t think so Mary, but I haven’t tried that.

  • Reply
    October 12, 2020 at 8:00 am

    I want to spice this recipe with pumpkin pie spices, at what point should I add the spices?
    Super excited to try!

    • Reply
      October 12, 2020 at 8:24 am

      I’d add them with the nuts.

  • Reply
    September 13, 2020 at 12:03 am

    5 stars
    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.

    • Reply
      September 13, 2020 at 5:47 am

      Those last degrees can be agonizingly slow!

  • Reply
    December 22, 2019 at 6:07 pm

    How long should it take to reach 300? At med I could not get the mixture higher than 250, even as boiled?

    • Reply
      December 22, 2019 at 9:02 pm

      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.

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