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Chocolate Salted Pecan Brittle


• 1 tablespoon pure vanilla extract
• 1/4 teaspoon baking soda
• 2 cup organic cane sugar
• 2 1/2 cup salted pecans, very roughly chopped
• 6 tablespoon unsalted butter
• 1/4 cup Valrhona cocoa powder
• 1/2 teaspoon kosher salt

Yield: one 12 x 16-inch sheet


  1. Line a 12 x 16-inch baking sheet with a silicone baking mat.

  2. Combine vanilla and baking soda in a small bowl and set aside.

  3. Heat sugar in a saucepan over medium-high heat. Cook (swirling pan frequently) until golden amber in color and sugar is completely liquefied. (This will require a great deal of patience and willpower - resist the urge to stir with a spoon. You will think something is wrong, but it is not. The sugar will first begin to crystallize, forming clumps and adhering to the bottom of the pan. Keep swirling. Eventually, the sugar will soften and begin to liquefy.)

  4. Add the salted pecans, butter, and cocoa powder and cook.

  5. Stir until butter is absorbed and caramel is liquefied again. (about 2 minutes)

  6. Add the vanilla/ baking soda mixture and salt. stir to combine.

  7. Pour onto the prepared baking sheet and spread/press with a rubber spatula into an even layer.

  8. Let cool completely before breaking into pieces.

Store in an air-tight container placing sheets of wax paper in between layers.