Pistachio Brittle 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.
- 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
- 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.
Originally published as Pistachio Brittle in Quick Cooking November/December 1998, p51
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