Maple-Pecan Brittle Recipe -
Maple-Pecan Brittle Recipe
  • READY IN 55 mins

Maple-Pecan Brittle

Recipe by  

"A unique twist on peanut brittle. I mixed the seasonal flavors of maple and pecans and it turned out beautifully. The brittle has a slightly buttery taste to it from the nuts and a warmth from the maple."

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Ingredients Edit and Save

Original recipe makes 36 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    55 mins


  1. Line a baking sheet with parchment paper or spray with cooking spray.
  2. Mix sugar, corn syrup, maple syrup, water, and salt together in a pot over medium heat until sugar is dissolved, 5 to 10 minutes. Fold pecans into sugar mixture.
  3. Place a candy thermometer in pecan mixture and turn heat up to medium-high. Gently stir mixture until it reaches 300 degrees F (150 degrees C), about 10 minutes.
  4. Quickly removing pot from heat and stir in margarine and baking soda until well mixed. Pour mixture onto the prepared baking sheet and spread out with a spatula. Allow to cool until hardened, about 30 minutes. Break into pieces.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2014

Sooo good! If you dont have a candy thermometer, you can fill a glass with cold water and drizzle a sample of the candy into it. If it hardens immediately, its ready to come off the heat :)

Most Helpful Critical Review
Mar 18, 2015

Had a problem. It tastes OK but it seems almost burned. It began to smell burned at about 250 degrees. Was I heating too rapidly or is there some other possible reason.......


6 Ratings

Sep 13, 2014

Somebody take my pulse! I think I have died & gone to heaven!I love maple candy & I love brittle, & this is the best brittle I have ever had! I wish I would of thought of this myself! I will never make regular brittle again! This Maple Brittle Rules & I can't wait to make it for Christmas this year & forever!

Apr 15, 2015


Feb 04, 2015

This was absolutely delicious! Definitely my new favorite brittle, and I don't know why there aren't more rave reviews about it. I halved the recipe and used butter instead of margarine (because that's what I had, and because that's what I've used in peanut brittle in the past) and it came out perfectly. I used the ice cold water / hard string that cracks method to test when to add the butter and baking soda. Perhaps I could have used a bit less butter, but overall I love this, will have to keep myself from eating it all in one sitting. The flavor of the pecans is really brought out by cooking them, and there is just a delightful hint of maple.

Dec 24, 2013

This is the best brittle I've ever eaten.


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  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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