Pistachio Nut Brittle
Indulge in the irresistible crunch and nutty sweetness of homemade Pistachio Nut Brittle—a delightful treat that's equal parts elegant and satisfying! This easy-to-make candy combines golden caramelized sugar with the buttery richness of raw pistachios, enhanced by a touch of vanilla and a hint of salt for balance. Perfect for satisfying sweet cravings or gifting during the holidays, this brittle comes together in just 35 minutes with a handful of pantry staples like granulated sugar, light corn syrup, and unsalted butter. The secret to its airy, crisp texture? A touch of baking soda, which works magic as the mixture bubbles to life. Whether you're serving it as a snack, dessert, or edible gift, this pistachio brittle promises to be a crowd-pleasing delight that effortlessly impresses.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Light corn syrup
- 0.5 cup Water
- 3 tablespoons Unsalted butter
- 1.5 cups Raw pistachios (shelled)
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir to combine, then place the saucepan over medium heat.
Cook the mixture while stirring occasionally until it begins to boil. Once boiling, stop stirring and allow the mixture to cook until it reaches 300°F (hard crack stage) on a candy thermometer, about 10-15 minutes.
Once the mixture reaches 300°F, remove the saucepan from the heat and quickly stir in the butter, pistachios, baking soda, vanilla extract, and salt. The mixture will bubble up, so stir carefully until everything is well combined.
Immediately pour the hot brittle mixture onto the prepared baking sheet. Use a spatula to spread it out into an even layer, working quickly before it hardens.
Let the pistachio brittle cool completely at room temperature, about 30-45 minutes. Once cool, break the brittle into bite-sized pieces.
Store the pistachio brittle in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 626.1 g | 228% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 590.1 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1758 mg | 37% | |
*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.
