Pistachio Brittle
Indulge in the irresistible crunch and nutty sweetness of homemade Pistachio Brittle—a classic candy treat elevated by the bold, earthy flavor of pistachios. This recipe combines granulated sugar, light corn syrup, and a touch of vanilla for a perfectly caramelized base, while a hint of baking soda ensures that light, airy crunch we all crave. Shelled unsalted pistachios take center stage, adding a satisfying texture and subtle saltiness that perfectly balances the sweetness. Simple yet impressive, this quick candy comes together in just 30 minutes, making it an ideal treat for gifting, snacking, or an elegant dessert topping. With easy, step-by-step instructions, you’ll master the art of brittle-making in no time. Store it in an airtight container for up to two weeks—if it lasts that long! Perfect for holiday trays or any time you want a sweet, nutty indulgence.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 0.5 cup Light corn syrup
- 0.25 cup Water
- 2 tablespoons Unsalted butter
- 1 cup Shelled unsalted pistachios
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Prepare a rimmed baking sheet by lining it with parchment paper or a silicone baking mat. Lightly grease the surface with non-stick spray or a thin layer of butter.
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently to combine.
Place the saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves and the mixture begins to bubble.
Clip a candy thermometer to the side of the saucepan and continue cooking the sugar mixture without stirring. Allow it to reach 300°F (hard crack stage). This typically takes about 10–15 minutes. Watch the mixture closely to avoid burning.
Once the mixture reaches 300°F, immediately remove it from the heat. Quickly stir in the butter, pistachios, vanilla extract, baking soda, and salt. The baking soda will cause the mixture to foam slightly—this is normal and helps create the brittle texture.
Quickly pour the hot mixture onto the prepared baking sheet. Use a spatula to spread it into an even layer, working quickly before it begins to harden.
Allow the brittle to cool completely at room temperature (about 1 hour). Once firm, break it into pieces of your desired size.
Store the pistachio brittle in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 333.8 g | 121% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 300.4 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
