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Rich Pistachio Brittle

 Rich Pistachio Brittle
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
22 ServingsPrep: 10 min. Cook: 30 min. + cooling


  • 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 McCormick® Pure 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.
Nutritional Facts: 1 ounce equals 161 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 215 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.