Step 1

Grease a cookie sheet and set it aside.

Step 2

Add the sugar and light corn syrup to a medium to large saucepan and mix. Turn the burner on medium-high heat.

Step 3

Next, add the chopped pecans, water, and salt and stir to coat.

Step 4

Place the candy thermometer into the pan and cook until the thermometer reaches 275-degrees, stirring often.

Step 5

Once the thermometer reaches 275-degrees, remove it from the pan, remove the pan from on top of the burner, and stir in the butter until melted.

Step 6

Add the baking soda and mix well (it will foam up some).

Step 7

Quickly pour the pecan brittle onto the prepared cookie sheet and spread it out.

Step 8

Allow the pecan brittle to cool for at least one hour. (It will smooth out and get shiny as it cools).

Step 9

Break the pecan brittle into pieces.