Pistachio Brittle Recipe

Pistachio Brittle Recipe photo by Taste of Home

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Here's a fun twist on traditional brittle. Pistachios not only add wonderful taste to the rich, buttery candy, but delicious texture. —Valonda Seward, Coarsegold, California

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Pistachio Brittle Recipe

Prep: 10 min. Cook: 30 min. + cooling

Yield: 22 Servings

10 30 40

Ingredients

1-1/4 cups sugar
1/3 cup water
1/3 cup light corn syrup
1 teaspoon salt
1/2 cup butter, cubed
2 cups pistachios, toasted
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Directions

Butter a 15-in. x 10-in. x 1-in. pan, set aside. In a large saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Carefully add butter and pistachios; cook and stir until mixture reaches 284° (soft-crack stage).
Remove from the heat; stir in baking soda and vanilla. Immediately pour into prepared pan. Spread to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container. Yield: about 1-1/2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 ounce equals 161 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 215 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pistachio Brittle in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p69