Line a baking sheet with parchment paper and set aside.
In a saucepan, melt the butter over medium heat. Once the butter has melted, gradually stir in the granulated erythritol. Cook for 8-10 minutes stirring occasionally. We recommend using a candy thermometer to check the temperature until it reaches 310F to prevent it from burning.
Remove from heat and stir in the vanilla and pecans. Transfer the mixture to the baking sheet and use a rubber spatula to spread the mixture in an even layer
Let cool at room temperature and then transfer to the refrigerator for 1 hour before cutting into pieces and serving.
Notes
If you have any leftover pecan brittle that you would like to store, place them in a container at room temperature on your kitchen counter for up to one week.
You may store them in a container in the fridge for up to 3 months.
Freezing is an option, but they don't fare too well after they are frozen. They may stick together and also end up chewy. But they can be frozen for up to 6 months.
This recipe is retested and re-written from the original post 1/2/2024