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