Maple-Pecan Brittle

Maple-Pecan Brittle

foolwithflour

"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

55 m servings 143 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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

Read all reviews 8
  1. 8 Ratings

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Most helpful positive review

Tip: keep stirring the pot until it gets to 300•. Very important! Next, I do not recommend doubling recipe. Just make two separate batches. When I did double it came out like soft taffy.

Most helpful critical review

This was an expensive disaster. Not sure where I went wrong. It turned out very lumpy and crystallized. The candy portion reminded me of the maple candies that are made in Vermont. Not what you ...

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Tip: keep stirring the pot until it gets to 300•. Very important! Next, I do not recommend doubling recipe. Just make two separate batches. When I did double it came out like soft taffy.

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 :)

This was an expensive disaster. Not sure where I went wrong. It turned out very lumpy and crystallized. The candy portion reminded me of the maple candies that are made in Vermont. Not what you ...

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...

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 nev...

I make this recipe several times and it's always a hit. I did stir constantly after adding the nuts at around 250 deg. and the recipe calls for 2 tsp. baking powder.....I use 2 1/2 tsp. of baki...

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.......

This is the best brittle I've ever eaten.

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