daily thoughts

butter-pecan brittle

butter-pecan brittle~ buttery sweet and no stove required!

Remember when microwaves first came out? I do. And, each microwave came with it’s own “cookbook”- not a chintzy paper pamphlet, but a hard bound book, compete with color photos. Of course, the “golden roasted chicken” never quite came out like that- (it was more of a sticky, chewy rubbery mass) which is why I think microwaves got a bad rap for doing anything other than warming up your morning coffee or making popcorn.

I have found , however that the modern heating beast is excellent at three things: fudge, meatballs and now, butter pecan brittle.

And, I have to admit that I have had this recipe for years, but I never made it- I think it’s because pecans are so expensive & I was scared it wouldn’t come out. But, I finally decided it was time when the folks at OH Nuts! sent me a bag of theirs to sample.  Being financially challenged, free things are greatly appreciated.

Chances are, you already have the cast of characters in your pantry.


My pecans came in perfect whole halves (I know, that’s an oxymoron) and, I had to break them up a bit. 🙁 Because you need pieces for this recipe.

( I still have some left over… I’m thinking turtles. Oh yeah, baby!)

I have to also admit, I was a bit worried about a sticky mess… especially since I was plum out of parchment paper… but, you know what? Butter worked just fine. Look no sticking!

It’s easy to break up, too. And, it tasted more like a toffee…. which made me wonder what the difference is? I’ll have to add that to my “need to google” list. So far I have:

How to breed crickets

How to build a chicken coop

How much does a gallon of liquid weigh

Ketchup potato chips

Bike baskets

Tropical landscape


Yellow-fin tuna recipes


Camera lens repair

Toffee vs brittle

I have a few more items, but I won’t bore you. 😉

butter-pecan brittle

Author michelle Keith via her mama


  • 1 cup sugar
  • 1 cup pecan pieces
  • 1/2 cup corn syrup light
  • 1 teaspoon butter plus extra for greasing
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda


  • *see notes below*
  • Grease a rimmed baking sheet with butter, or line with parchment paper.
  • Mix the sugar and corn syrup in a bowl and microwave for 4 minutes
  • Carefully remove & stir in the pecans, microwave 4 minutes
  • Stir in butter and vanilla, microwave 1 minute
  • Stir in baking soda until foamy and pour on greased rimmed pan.
  • Allow to cool on a rack.
  • Break into pieces and store in an airtight container.


Use a good sized bowl to allow expansion as ingredients cook.
Mixture coming from microwave will be EXTREMELY HOT use caution when handing.

A special thanks to Oh Nuts! who supplied the pecans used in this recipe.

You may also like...

%d bloggers like this: