Pumpkin Spice Pecan Brittle

This Pumpkin Spice Pecan Brittle is the perfect little sweet treat for fall. It’s an old-fashioned favorite with delicious fall flavor that’s hard to resist!

Step-By-Step Instructions

The first step is to toast your pecans. You’ll spread the pecans on a large baking sheet and toast in the oven for 6-7 minutes or until fragrant. Remove from oven and set aside.

The second step is to combine your baking soda, cinnamon, sea salt and pumpkin pie spice in a small bowl and then set aside.

The third step is to combine your sugar, corn syrup and 1/2 cup water in a large saucepan (5 to 6 quart) over medium heat. You’ll stir often with a heatproof spatula until the sugar is totally dissolved. You will bring the mixture to a rolling boil over medium high heat and insert a candy thermometer into the pot. Stir occasionally, until the thermometer reads 230 degrees F. At this point you’ll add the pecans and the butter and continue to cook, stirring constantly, until the thermometer reads 300 degrees F.

The fourth step is to remove the pot from the heat and remove candy thermometer. Quickly stir in the baking soda, cinnamon, salt and pumpkin pie spice from the small bowl along with the vanilla. Mixture will foam, so be careful. Quickly and vigorously stir the mixture until well combined.

The fifth and final step is to pour the mixture onto the prepared buttered baking sheet. Quickly spread it to a nice even later with the back of the spatula sprayed with non-stick cooking spray. The mixture does not need to fill up the entire tray.

Let cool, about 2 hours. Break into pieces. Can be stored in an airtight container for up to 4 weeks.

I hope y’all love this brittle as much as I do. I dare you to eat just one piece! Take it from me…it can’t be done!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Pumpkin Spice Pecan Brittle

Author: Mary Ann Dwyer

Servings: 10 -12 servings

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This Pumpkin Spice Pecan Brittle is the perfect little sweet treat for fall. It's an old-fashioned favorite with delicious fall flavor that's hard to resist!

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Ingredients  

• 6 Tbsp.unsalted butter, plus more for the baking sheet
• 3 cups pecans
• 2 cups granulated sugar
• 1 cup light corn syrup
• 2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. fine sea salt
• 1/4 tsp. pumpkin pie spice
• 1 tsp. vanilla extract

Instructions 

• Preheat oven to 350 degrees. Place a rack in center of oven.
• Spread pecans on a large baking sheet and toast in the oven for 6-7 minutes or until fragrant. Remove from oven and set aside.
• Generously butter another large baking sheet and set aside on a heatproof surface.
• In a small bowl, combine baking soda, cinnamon, sea salt and pumpkin pie spice. Set aside.
• Combine sugar, corn syrup and 1/2 cup water in a large saucepan (5 to 6 quart) over medium heat. Stir often with a heatproof spatula until the sugar is totally dissolved. Bring the mixture to a rolling boil over medium high heat and insert a candy thermometer into the pot. Stir occasionally, until the thermometer reads 230 degrees F. Add the pecans and the butter and continue to cook, stirring constantly, until the thermometer reads 300 degrees F.
• Remove pot from the heat and remove candy thermometer. Quickly stir in the baking soda, cinnamon, salt and pumpkin pie spice from the small bowl along with the vanilla. Mixture will foam, so be careful. Quickly and vigorously stir the mixture until well combined.
• Pour the mixture onto the prepared buttered baking sheet. Quickly spread it to a nice even later with the back of the spatula sprayed with non-stick cooking spray. The mixture does not need to fill up the entire tray.
• Let cool, about 2 hours. Break into pieces. Can be stored in an airtight container for up to 4 weeks.

Keyword: brittle, pecans, pumpkin spice

Cuisine: American

Course: candy, Dessert, Snack