Make crunchy sweet pecan brittle in just a few minutes. There’s no special equipment required, just a big glass bowl and a microwave!
A good brittle is the perfect mix of crunchy caramelized goodness. The peanut version is classic, but using pecans makes it even more special.
This microwave recipe is super quick and simple to make and will be a perfect addition to your holiday treat trays.
Peanut brittle is a classic holiday candy in our family. My mom got a recipe for microwave peanut brittle with her first microwave when I was a baby.
So to say that recipe has been around my whole life is pretty accurate. Everyone who tries it loves it and they’re always shocked that it was made in the microwave.
I used whole pecans because that is what I had on hand. Feel free to use chopped if that is what you have. In fact, they might work better.
If you are a pecan lover, feel free to add a few extra nuts to the mixture. It could withstand a cup and a half of nuts pretty easily.
I think that correlation with holiday food makes them feel extra special. So I thought it would be fun to translate that peanut brittle into an easy pecan brittle.
Make sure to use a really big glass bowl when you whip up a batch. The mixture will bubble up quite a bit and you don’t want it to spill out of the bowl.
No only does the mixture do a fair amount of bubbling and boiling when you heat it. It also has a very big reaction with the baking soda when it is added.
It is the air bubbles created in that reaction that give the brittle its trademark texture. It is the difference between a nice sweet crunch and a broken tooth from trying to bite into a hard dense candy.
Prepare your baking sheet before the final steps of the recipe. You want to work quickly to spread out the hot mixture, so you need to be ready ahead of time.
This should go without saying, but that mixture is super hot. Be careful not to burn yourself and don’t try to sneak a taste before it has a chance to cool.
Store your pecan brittle in an airtight container at room temperature. You want it to stay dry and crunchy, so store it by itself.
Long term storage of brittles with other cookies and candies can cause the brittle to get a little tacky. So it is best to store it on its own and add it to a treat tray right before serving.
If you want to make trays to give and want to ensure the highest quality of pecan brittle, put it in a cute little cellophane bag on the tray. Of course it will still be delicious if you just pile it on the tray. It will just stay fresh longer on its own.
When well stored, pecan brittle will stay good at room temperature for several weeks. Just keep it out of extreme temperatures or high humidity and you’ll be good!
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- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1 cup pecan halves
- 1 teaspoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- In a 1 1/2 quart glass bowl (MiMi and I both always make it in our 8 cup glass measuring cups) stir together sugar and syrup. Microwave on high for 4 minutes.
- Stir in pecans Microwave on high 3 to 5 minutes, until it starts getting golden brown.
- Add butter and vanilla to syrup, blending well.
- Microwave on high 1 to 2 minutes more. Pecans will be lightly browned and syrup very hot.
- Add baking soda and gently stir until light and foamy.
- Pour mixture onto a lightly greased cookie sheet. Let cool for at least a half hour.
- When cool, break into small pieces and store in air-tight container.
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Amount Per Serving: Calories: 90Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 83mgCarbohydrates: 15gFiber: 1gSugar: 14gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.