Read reviews (2)
Rate recipe
"This crunchy nut brittle is a favorite of my family," reports Cheryl Brungardt of Wheat Ridge Colorado. "It's a snap to prepare as a last-minute holiday gift. Be careful moving it in and out of the microwave, though, because the syrup gets very hot," she cautions.
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (1 ounce) equals 137 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 171 mg sodium, 29 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Pistachio Brittle in Quick Cooking November/December 1998, p51
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Dec. 22, 2009 by kdwarren
Delicious and very easy candy to make, I especially like the fact that no candy thermometer is needed. I have given this out at Christmas for years now, it wouldn't be christmas without it.
Reviewed on Dec. 10, 2009 by djruble
This was the easiest candy I've ever made. I was out of pistachios so I used almonds in one batch and pecan in another and both were big hits. Be very careful with the heated syrup as it gets very hot. Preparing the cookie sheets ahead of time is essential because this recipe cooks very quickly. I used butter to grease the pans and it added to the butteriness of the candy. I was in a rush and put the candy in the fridge to cool and it was ready in 15 minutes to break up. I'm taking it as a gift for a hostess. My family loved it and it's so much better than store bought and really just as easy.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013