Pistachio Brittle

Oxmoor House
The soft green shade of pistachios perfects a brittle almost too pretty to eat--we said almost.
about 1 1/2 pounds


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Butter-flavored cooking spray
1 1/2 cups firmly packed brown sugar
3 tablespoons light corn syrup
2 tablespoons water
1 1/2 tablespoons white vinegar
1/8 teaspoon salt
1/4 cup plus 2 tablespoons butter, cut into pieces
1 1/4 cups shelled pistachio nuts, toasted


Lightly coat a jellyroll pan or large cookie sheet with cooking spray; set aside.

Combine brown sugar and next 4 ingredients in a heavy 2-quart nonstick saucepan. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.

Uncover, and attach a candy thermometer to side of pan. Cook, stirring constantly, until thermometer registers 280°. Add butter.

Cook, stirring constantly, until thermometer registers 300° (hard crack stage). Remove thermometer. Quickly stir in pistachios, immediately pouring mixture onto prepared pan. Quickly press nuts into a single layer within candy mixture. (Candy will not cover pan.) Cool completely; break brittle into pieces. Store in an airtight container.

Created date

October 2003