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#SheTriedIt: Pecan Brittle

A family friend asked if I would make her some brittle. I have mastered toffee, so I figured brittle would be similar.

I learned. It is similarish.

According to The Spruce Eats:

"Brittles are typically composed mostly of sugar, while toffees contain a fair amount of butter and in some cases milk."

For starters, you need special instruments for brittle.

By that, I mean a candy thermometer (which for all intents and purposes you don't think about until you need it).

Having done both, I'd say that there's a much more intense focus on temperature with brittle.

I followed a super-easy recipe from My Baking Addiction which states that I had to get the mixture to 300 degrees--a measurement you cannot get without the aforementioned thermometer.

The ingredients are simple:



Vanilla Extract


Brown sugar


Baking soda



I combined the water, sugar, and pecans into a saucepan. Then waited for it to come to a boil. I had to keep stirring to avoid burning it, but that seemed counterintuitive since I needed to get the mixture up to 300 degrees.


Then, I added, the butter, cinnamon, baking soda, and salt.

I immediately poured it on the parchment-lined baking sheet I prepared.

I let it harden and then broke it up into pieces. Once breaking, I recommend spraying it lightly with Pam so that the pieces don't stick together.

I also recommend taste-testing. :)

Spooned: 5/5

Be sweet to yourself and make your own.

See you at the table.

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