This Pumpkin Spice Pecan Brittle is the perfect little sweet treat for fall. It’s an old-fashioned favorite that’s hard to resist!
Today, I made us a special treat! And it’s beyond good!
Seriously guys, this brittle! It needs to come with a warning. If you’re on a diet, you might want to move on because this recipe right here is a major diet killer. But honestly, it’s soooo totally worth it.
Remember a few weeks back I had a girls weekend with all my college girlfriends? Well, I brought some of this Pumpkin Spice Pecan Brittle so we could all enjoy it together because that’s just the kind of friend I am. I’ve always been a sharer. Alright, I may be stretching the truth somewhat.
Yes, I do love to share homemade treats with friends, but if you want the God’s honest truth, I had to bring it, because frankly I can’t be trusted around this stuff. I’ve been making this brittle for years. I know exactly what happens every time I make it. My willpower goes right out the door. I NEED people to share it with or I’d eat the whole entire tray myself. I may even go so far if asked where all the pecan brittle went, to lie and say the dog ate it! Pathetic, I know.
This brittle is rich and buttery and has the perfect hint of pumpkin spice. You only need a handful of ingredients and the recipe is actually quite easy. You’ll need a candy thermometer, but don’t let that stop you from making it. Candy thermometers aren’t expensive and believe me, you will absolutely get your money’s worth just from this recipe alone because you’ll want to make it over and over again! And thinking ahead to the holidays, this brittle is perfect to bring as a hostess gift in a pretty little tin or bowl for all those holiday parties!
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!
- 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
- 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.