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Ready Time: 20-30 minutes


1 cup sugar

½ cup light corn syrup

2 tablespoons water

1 cup toasted pecans, coarsely chopped

2 tablespoons unsalted butter

2 tablespoons good bourbon, such as Bulleit

1 teaspoon salt

3/4 teaspoon baking soda


Butter or oil a parchment paper-lined baking tray and set aside. Combine sugar and corn syrup with water in a medium-sized heavy-bottomed saucepan and bring to a boil, without stirring, over medium heat. Once all ingredients are boiling and dissolved into a syrup, stir in nuts, butter, bourbon and salt. Insert a candy thermometer into mixture and boil until thermometer registers between 304 and 308 F and syrup becomes deep golden brown. Add baking soda and stir to distribute bubbles thoroughly. Spread into an even layer on a baking sheet with a silicone spatula and cool completely before breaking into pieces.

Makes 1-2 dozen pieces of brittle, depending on size.

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