Step 1

Line a rimmed baking sheet with a silicon baking mat or parchment paper and set aside. Have a small dish of water prepared along with a silicon brush.

Step 2

Clip your candy thermometer to the side of a medium saucepan. Add sugar, water and salt to the saucepan and bring to a boil over medium heat, stirring occasionally.

Step 3

Stirring occasionally cook until the temperature reaches 280 ℉. If the sugar begins to crystalize brush down the sides of the pan with water using a silicon brush.

Step 4

Stir in the butter and pecans and cook until the thermometer reaches 300℉, stirring frequently.

Step 5

Once the temperature has reached 300 ℉ remove the pan from the heat and stir in the vanilla and baking soda.

Step 6

Remove the thermometer from the pan and pour the brittle mixture into the baking pan. Spread the mixture out and set the pan aside to let the brittle harden (about 30 minutes.

Step 7

Break apart the brittle into chunks. Store in an airtight container with parchment paper in between layers for up to 1 week.