Pistachio Brittle

Pistachio Brittle Recipe
Karry Hosford
Place the jelly roll pan in the oven at the lowest setting for 3 minutes before pouring out the brittle to make it easier to spread. If it's humid, the brittle may get a bit sticky, so wrap it in wax paper. Use 1/8 teaspoon saffron for a light yellow brittle with a subtle saffron flavor.


24 servings

Recipe from

Cooking Light

Nutritional Information

Calories 141
Caloriesfromfat 25 %
Fat 3.9 g
Satfat 0.6 g
Monofat 1.8 g
Polyfat 1.4 g
Protein 1.6 g
Carbohydrate 26.7 g
Fiber 0.9 g
Cholesterol 1 mg
Iron 0.4 mg
Sodium 96 mg
Calcium 9 mg


1 1/4 cups unsalted pistachios
1/4 cup unsalted sunflower seed kernels
1/2 teaspoon ground cardamom
1/8 to 1/4 teaspoon saffron threads
2 cups sugar
3/4 cup light-colored corn syrup
1/2 cup water
Dash of kosher salt
2 teaspoons unsalted butter
1 1/2 teaspoons baking soda
Cooking spray


Combine the first 4 ingredients, tossing to coat.

Combine sugar, syrup, water, and salt in a heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Cook 25 minutes or until golden and a candy thermometer registers 340°, stirring occasionally. Stir in pistachio mixture and butter, stirring rapidly. Remove from heat; stir in baking soda (mixture will bubble). Rapidly spread mixture onto a jelly roll pan coated with cooking spray. Cool completely, and break into small pieces.

Julie Sahni,

Cooking Light

November 2003
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