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Warning - this 15-Minute Microwave Pecan Brittle is not only delicious, it's ridiculously addictive!
"I'm not going to do it". That's what I told myself with each of the five test batches I made of this Microwave Pecan Brittle. "I'm not going to nibble, nibble, nibble..."
Generally speaking, I have a decent amount of self control when it comes to sweets. I often have candy, cookies and/or cake around the house for weeks and never even think about indulging. With this shatteringly crisp, perfectly sweet, crunchy pecan-studded brittle? No self control, absolutely none.
The dangerous thing is that it's so ridiculously easy. You might not believe that making this beautiful, delicious candy is easy, but it's true. And when I say 15-minutes, I'm actually giving you a bit of extra time!
You could be famous!
Yup, if you can stir things up in a bowl and operate the microwave button, you're on your way to becoming a famous candy maker!
A famous candy maker? Yes, you will get requests for this again and again. "Could you make some of that wonderful Pecan Brittle?". "Is there any more of that fabulous brittle?" "Where did you hide the Pecan Brittle?" "Remember that Pecan Brittle you made last year..." And on and on it will go.
Of course, if you don't like being famous, no problem. Just spill the beans and tell them how easy and quick it is. Instead of calling it Pecan Brittle, call it 15-Minute Microwave Pecan Brittle.
Then they will be the ones getting the glory. Hmm... think we should just keep our lips zipped?
P.S. You've probably thought of this already, but this brittle is perfect for gift giving. Just find some pretty tins or cellophane bags and tie them with a colorful ribbon. A delicious way to say "thanks", "I care" or "Happy Holidays" to neighbors, friends, hairdressers, mailmen, delivery people, teachers, etc.
For your Pinning pleasure!
Lots of people ask what kind of cookware, small appliances, cutlery, etc. I use in the kitchen. Here's what I used to make this recipe.
- cooking spray
- 1 cup white sugar
- ½ cup light corn syrup
- 1 ¼ cups pecan halves
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
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Preheat oven to 350˚F. Line a sheet pan with a large enough piece of foil to tuck edges under rim of pan. Spray foil-lined pan generously with cooking spray. Also spray a 2 quart microwave-safe bowl and a heat resistant spatula with cooking spray. Place pan in the oven. (Don't worry if your oven never gets to 350˚F. You just want the pan to be nice and warm when you add the candy mixture later. The warm pan will help the brittle to spread better and get nice and thin.) Gather ingredients and a teaspoon measuring spoon.
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Combine sugar and corn syrup in the prepared, 2 quart glass bowl and stir to combine. Mixture will be very thick and sugary. Place in microwave and cook on high power for 3 ½ minutes. (It will be clear but still pretty light colored.)*
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Carefully remove from microwave (it will be hot!) and add pecans. Stir well and return mixture to microwave. Cook on high power for 3 minutes. (At this point mixture will be a fairly light, golden brown color.)*
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Remove from microwave and add butter and vanilla. Stir well and microwave one last time for 1 minute. During this last stint in the microwave, wash your spatula or grab a new one and spray it well with cooking spray. (Mixture should now be a medium amber color.)* Remove pan from the oven and set it on the stovetop.
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Carefully remove bowl from microwave and sprinkle baking soda over the top. Stir until baking soda is just incorporated. Mixture will foam up and go from an amber color to caramel.
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Immediately, pour out mixture onto heated, foil-lined pan, trying to spread out, as you pour, over as much of the pan as possible. With your heat resistant spatula, spread mixture as thin as possible over the surface of the pan. Don’t worry if it tears or gets a hole here or there. It will be broken up later anyways.
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Cool completely, lift foil out of pan and you'll be able to break Pecan Brittle into pieces. Store in an airtight container.
*My microwave is 1000 watts and these times work perfectly. Every microwave is a bit different, even those with the same wattage. The first time you make this brittle, watch it carefully for color. You may need an extra ½-2 minutes. It should be a medium amber color when you pull it from the microwave the third time.
Lana Fowler says
Do you toast the pecans first all I have is fresh pecans?
Chris Scheuer says
Hi Lana, I don't toast the pecans.
Claire Van Allen says
Just made the pecan brittle to bring as a hostess gift and it is delicious (well of course I tried it) . Love your site and recipes. Thank you for sharing.
Chris Scheuer says
Well of course you wouldn't want to give something away that wasn't tasty! 🙂 That's always my excuse 🙂 Thanks for taking the time to leave a comment! So happy you enjoyed it and hope your friends do too!
Alyson says
Hi, I'm making this brittle for family for xmas - thank you for the recipe! I was just wondering though, I broke my glass mixing bowl, I only have a plastic one available, can I use that instead? Thank you!
Chris Scheuer says
Hi Alyson, you need a microwave-safe, glass bowl for this recipe. That means a pyrex bowl. Pyrex bowls are meant to withstand intense heat.The syrup gets way too hot for plastic. You can buy large, pyrex measuring bowls for fairly inexpensive. This is the type of bowl you would want to use: http://amzn.to/2hI8ZH1 I really like this one because it has a handle that stays cool.
You could also use one like this: http://amzn.to/2hIcXQ9
Hope that helps. Enjoy!
Karen (Back Road Journal) says
Perfect to hand out at our holiday party. I know everyone will enjoy the brittle, especially made with pecans instead of peanuts as so many brittles are.
Laura | Tutti Dolci says
Crazy good indeed! I can't wait to give this brittle a try!
Vicki Bensinger says
Well this is certainly simple and would make a great holiday gift for someone. I especially love that you're using pecans rather than peanuts. Nice recipe! I'll bet your family is all geared up for the holidays and those little munchkins!
Robyn Gleason says
This is easy and looks so darn delicious that I know I wouldn't be able to resist it either. I'm going to make these for friends for the holidays - they'll love it!
Sandra Garth says
I can't imagine you having to test five batches of anything! No doubt that is why your recipes are always winners. This looks like a wonderful way to satisfy my sweet tooth and the fact that it can be ready in 15 minutes is an added bonus.
Linda says
Chris thank you for the deliciousness, This morning we finished cleaning pecans that a friend gifted us with and I just had to try this super easy recipe. What an easy gift to whip up when you need something on short notice. Thanks again.
Liz says
Would you believe I've only made microwave peanut brittle?? This was the first recipe I tried, and never looked back! Hard to ignore it's deliciousness---and though I can never find my keys, I can always find a tin of peanut brittle! Yours is perfect!!
cheri says
Hi Chris, I am so making this, in fact I have all the ingredients to. Peanut brittle is one of my husband's all time favorite goodies. 15 minutes is amazing and no I will not tell;)
Chris Scheuer says
I think you'll love it Cheri!
Angie@Angie's Recipes says
What can you do use instead of light corn syrup?
Chris Scheuer says
I've heard that honey works Angie but I haven't tried it. I also think that Golden syrup would work well
Angie@Angie's Recipes says
15-min microwave brittle...this is too good to be real :-))
Susan says
My two holiday weaknesses are toffee and nut brittles! This sounds so easy and delicious, Chris! I haven't started any holiday baking yet but soon 🙂
Janet says
What size sheet pan do you use? I have a few different sizes. Thank you.
John/Kitchen Riffs says
Wow! This IS easy! And faced with a plate of this? Resistance if futile. It'd be gone, stat. 🙂
Chris Scheuer says
Stat is right John! 🙂
Teresa Pollock says
Love your recipes all very well researched. I have made a similar recipe from: Let's cook Microwave by Barbara Harris. I've used it for at least 30 years. Since, as you note all microwaves are different I like having temps to go by rather than just time/color. I've done 250 degrees than add nuts and 300 to add vanilla and soda.
Keep up the good work.
Chris Scheuer says
Thanks Teresa, for the additional information!
Carolyn says
Chris, I am trying this with spanish peanuts...but the can has all these little skins in it.....should I try to take those out, or just measure skins, nuts and all and pour into the candy? If I am mixing this at 5am....you know you have me excited about making candy for the first time ever!
Chris Scheuer says
Carolyn, you're such an early bird!
! 🙂 I'm probably too late, but I would probably put the peanuts in a fairly large hole strainer and shake off some of the skins 🙂
Rita says
Any substitutes for corn syrup here in the UK? I was thinking golden syrup but that will give it a bit of a different texture and a much richer flavour I would think.
I don't have a microwave at the moment. Trying to decide whether to try this on the stovetop or wait till I get one!
Chris Scheuer says
Hi Rita, I think golden syrup would work just fine and would probably be even better!
Ginny Hartzler says
Gorgeous!!
Chris Scheuer says
Thanks Ginny! We looked all over the Internet and couldn't find good pics of brittle anywhere, so we've added ours to the mix!
Tricia @ Saving room for dessert says
My mom used to make the best peanut brittle - love your adaptation with pecans! I've wanted to try this method for some time - thanks for the great instructions!
Chris Scheuer says
Absolutely Tricia! Our pleasure!
Monique says
I am certain this is the recipe a client gave me almost 30 years ago:)I know my littles would love this..and I just read a book..where Mrs Miller..loved it.."Miller's Valley:)"
Chris Scheuer says
We'll have to look that book up Monique!
Maureen says
This sounds yummy. Instruction #2 -d in power. Glad to see you two are getting ready for Christmas! xxoo
Chris Scheuer says
Thanks Maureen! We put the tree up yesterday! It kind of sneaks up on you, doesn't it?
Abbe@This is How I Cook says
I need some of this! Can't wait to try it????
Chris Scheuer says
You'll love it Abbe!
Sharon says
Happy Holidays! Chris you say preheat oven, yada yada yada, pour mixture onto heated pan, however you don't mention how long the pan heats for. Love your blog stumbled upon it by accident, happy I did!
Chris Scheuer says
Thanks Sharon! If you refresh your screen, I've clarified that. The pan is just put in the oven to warm. That makes it much easier to spread the hot pecan brittle mixture nice and thin. I appreciate you noticing that 🙂