Pistachio Brittle
Peanut brittle is a beloved tradition, but this Pistachio Brittle is a fun variation. This pistachio brittle recipe is always a great addition to holiday treat spreads and as a gift.
Servings: 6
Calories: 474kcal
Equipment
- Candy Thermometer
Ingredients
- 1 cup Granulated Sugar
- ½ cup Light Corn Syrup
- ¼ teaspoon Salt
- ¼ cup Water
- 1 teaspoon Baking Soda
- 2 tablespoon Butter
- 2 cups Shelled Pistachios
- 1 teaspoon Vanilla Extract
- Cooking Spray
Instructions
- Set oven to “warm”, or lowest temperature.
- Spray a large cookie sheet with cooking spray. Place inside warm oven.
- In a heavy saucepan (2 quart), mix together sugar, corn syrup, salt, and water
- Bring to boil over medium-high heat, then attach candy thermometer to saucepan. Stir often until temperature reaches 300 degrees F (150 degrees Celcius). KEEP A VERY CLOSE EYE ON IT after about 280 degrees, as the temp has a tendency to race up at that point. If you turn your back, you could burn it!
- At 300 degrees, remove the pan from heat, add baking soda and butter, stir until incorporated. Quickly add in pistachios and vanilla, stir until completely coated.
- Remove cookie sheet from oven, and pour brittle out onto it. Use 2 buttered forks to pull the brittle mixture out from the center, till it is thinly spread and relatively even.
- Cool completely, then break into pieces.
Video
Nutrition
Calories: 474kcal | Carbohydrates: 66g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 359mg | Potassium: 420mg | Fiber: 4g | Sugar: 58g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg