Spicy Pecan Brittle

There are brittle-style candies native to pretty much every country, but this one takes a decidedly Southern twist with local pecans and a smoky chipotle heat. Traditionally, brittles are poured out on a marble slab for cooling; great if you have that kind of thing around the house, but we’ve found a parchment-lined cookie sheet works just fine.
By / Photography By Ashley Warlick | November 01, 2014


Heat sugar in a medium saucepan over medium-high heat; cook, swirling pan often to prevent burning, until golden amber and completely liquefied. Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes. Combine vanilla extract, baking soda, chipotle powder and salt in a small bowl. Add to pan, stirring as it bubbles up. Pour onto a baking sheet lined with foil or parchment and spread into an even layer with a small rubber spatula. Let cool completely. Break into bite-size pieces.

*Gifting tip: Layer between wax paper and pack a fruit crate or Chinese take out box for gifting.

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  • 2 cups sugar
  • 2½ cups pecan halves
  • 6 tablespoons unsalted butter, cubed
  • 1 tablespoon vanilla extract
  • ¼ teaspoon baking soda
  • ½ teaspoon chipotle powder
  • 1 teaspoon Kosher salt
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