Show Subscription Form




Pistachio Brittle Recipe
Pistachio Brittle Recipe photo by Taste of Home

Pistachio Brittle Recipe

Publisher Photo
"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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon butter
  • 1/2 cup shelled natural pistachios
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

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.

Directions

  1. In a 2-qt. microwave-safe bowl, combine sugar, corn syrup and salt. Microwave, uncovered, on high for 3 minutes. Stir. Microwave 2 minutes longer. Stir in butter and pistachios. Microwave on high for 30-60 seconds or until mixture turns a light amber (it will be very hot). Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread out. Refrigerate for 20 minutes or until firm; break into small pieces. Store in an airtight container. Yield: 3/4 pound.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pistachio Brittle in Quick Cooking November/December 1998, p51

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.

Reviews for Pistachio Brittle

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 22, 2009

"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."

MY REVIEW
Reviewed Dec. 10, 2009

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT