This pistachio brittle was very quick and easy to prepare and cook, and the results were delicious. Be sure to use a reliable candy thermometer for this recipe.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: Makes About 1 1/2 Pounds
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 4 tablespoons butter
- 1 tablespoon water
- 2 cups granulated sugar
- 1 cup light corn syrup or Lyle's Golden Syrup
- 2 cups shelled pistachio nuts, unsalted, not roasted
Butter a rimmed baking sheet generously, or lay out a large silicone baking mat.
Combine the vanilla and baking soda in a small cup or dish; set aside.
Combine the butter, water, and syrup in a deep medium saucepan. Attach the candy thermometer so it is in the liquid but not touching the bottom of the pan. Cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture reaches 280° F. Add the pistachios (the temperature will go down temporarily) and continue cooking, stirring constantly, until the mixture reaches 300° F.
Immediately remove from the heat and stir in the baking soda and vanilla mixture. Pour out onto the buttered baking sheet or silicone baking mat. Spread, if necessary and let cool. The brittle will set and harden in about 10 to 20 minutes.
Break up into smaller pieces. Store at room temperature in an airtight container, separated by pieces of parchment or wax paper. The brittle should keep for up to 1 month.
Tip: Sprinkle with a little flaky sea salt for a salted pistachio brittle.
Makes about 1 1/2 pounds.
You Might Also Like
This peanut brittle is buttery and full of roasted peanuts. It's a great one to make for holiday gifts and visiting guests and family.
This brittle, similar to a basic peanut brittle, is made with 3 cups of cashews.
This is a different and great tasting brittle for the holiday season. Take it along to a party, give as gifts or keep it on hand for guests.