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Maple-Pecan Brittle

Rated as 4 out of 5 Stars
13

"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
Original recipe yields 36 servings

Directions

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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.

Nutrition Facts


Per Serving: 143 calories; 8 18.8 0.9 0 152 Full nutrition

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Reviews

Read all reviews 10
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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 have made peanut brittle for many years and decided to try this recipe for a change, I was skeptical about adding water but decided to follow the recipe. Mistake. Next time I would omit the w...

I didn't make this recipe, but I have a question... If anyone can help... I make an amazing peanut brittle. JS. I've tried several times just subbing pecans for peanuts, and it just never comes ...

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.......