Rich Pistachio Brittle Recipe

5 1
Rich Pistachio Brittle Recipe
Rich Pistachio Brittle Recipe photo by Taste of Home
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Rich Pistachio Brittle Recipe

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5 1
Publisher Photo
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
MAKES:
22 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling
MAKES:
22 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling

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

Nutritional Facts

1 ounce: 161 calories, 9g fat (3g saturated fat), 11mg cholesterol, 215mg sodium, 18g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 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
  1. 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).
  2. 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.
Originally published as Pistachio Brittle in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p69

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