Pecan Brittle

Preparation info

  • Difficulty


  • Yield: About

    1¼ pounds


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 cups sugar
  • 1 tablespoon butter
  • ½ teaspoon baking soda
  • 2 cups whole or broken pecans


  • Lightly oil the surface of a jelly-roll pan.
  • Put the sugar in a very heavy skillet and cook, stirring constantly, until the sugar turns golden brown. Continue cooking and stirring until the sugar turns amber-colored. Take care that the sugar does not burn; if it burns, it will taste bitter.
  • Immediately add the butter, baking soda, and pecans. When the baking soda is added, the mixture will foam up.
  • Turn the mixture out onto the prepared pan. Smooth it over with a spatula. Let cool. When hard, break up into bite-size pieces, and store in an airtight container.