Salted Maple Pecan Brittle Fall Snack
- Cook Time: 30 minutes (plus cooling)
- Total Time: 30 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups pecan halves (roughly chopped)
- 1 cup granulated white sugar
- 1/2 cup pure maple syrup
- 1/4 cup filtered water
- 4 tablespoons unsalted butter, cubed
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt (for topping)
- 1/4 teaspoon salt (for the mixture)
Instructions
- Step 1: Prepare the Equipment – Line a large baking sheet with parchment paper or a high-quality silicone baking mat. It is helpful to lightly grease the parchment with a tiny bit of butter or non-stick spray to ensure the brittle releases easily later.
- Step 2: Combine Sugars and Water – In a heavy-bottomed medium saucepan, combine the granulated sugar, maple syrup, water, and 1/4 teaspoon of salt. Stir the mixture over medium heat until the sugar has completely dissolved.
- Step 3: Boil to Temperature – Clip a candy thermometer to the side of the pan. Stop stirring and let the mixture come to a boil. Continue cooking until the thermometer reaches 300°F (150°C), which is the “hard-crack” stage. This usually takes about 10 to 15 minutes.
- Step 4: Add Butter and Pecans – Once the mixture reaches 300°F, quickly stir in the cubed butter and the chopped pecans. The temperature might drop slightly; continue to cook for another 1-2 minutes while stirring constantly until the mixture returns to 300°F and the pecans smell slightly toasted.
- Step 5: The Foaming Step – Remove the pan from the heat immediately. Quickly stir in the vanilla extract and the baking soda. The mixture will bubble up and become airy and pale; this is what creates the light, crispy texture of the brittle.
- Step 6: Spread and Cool – Pour the foaming mixture onto your prepared baking sheet. Use a heat-resistant spatula to spread it as thinly as possible. Work quickly, as the brittle begins to set almost instantly.
- Step 7: Season and Finish – While the brittle is still tacky, sprinkle the flaky sea salt evenly over the top. Let the brittle cool completely at room temperature for at least 30 to 45 minutes until it is hard and snapped easily.