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    You are in: Home / Recipes / Pistachio Nut Brittle Recipe
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    Pistachio Nut Brittle

    Pistachio Nut Brittle. Photo by little_wing

    1/3 Photos of Pistachio Nut Brittle

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Vseward (Chef~V)'s Note:

    I love Pistachios and wanted to come up with my own brittle recipe. This is my take on a great pistachio flavored brittle. It was a hit with my family and hope you enjoy it too.

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    Ingredients:

    Yield:

    pieces

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees. (180 C).
    2. 2
      Spread the nuts on a baking tray and toast them in the oven until light golden, 6 to 8 minutes, turning the nuts after 4 minutes so they toast evenly. Remove them from the oven and let them cool to room temperature.
    3. 3
      Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir once to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
    4. 4
      Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 12 - 15 minutes. Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
    5. 5
      As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda, vanilla and Pistachios.
    6. 6
      Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
    7. 7
      When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.

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    Ratings & Reviews:

    • on January 13, 2013

      55

      This stuff is addictive. Great recipe, thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2008

      55

      Well, I was very nervous about this but have been wanting to add brittle to my Christmas gift tins for several years now. Having been traumatized by the Microwave Brittle Attempt of '03, I'd about given up but I'm so happy I persevered! This recipe is very easy to follow, the times are dead on and the result is a perfectly crunchy brittle that isn't gummy or chewy. The pistachios are delighfully different and the nice green color will be great for the holidays. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pistachio Nut Brittle

    Serving Size: 1 (813 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 96.6
     
    Calories from Fat 50
    52%
    Total Fat 5.6 g
    8%
    Saturated Fat 1.9 g
    9%
    Cholesterol 6.7 mg
    2%
    Sodium 84.5 mg
    3%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 0.7 g
    2%
    Sugars 8.3 g
    33%
    Protein 1.4 g
    2%

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