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Pistachio Brittle

Photo: Oxmoor House
Hands-on time 7 mins
Total time 42 mins
Yield Serves 20 (serving size: 1 piece)
Using pistachios for your next homemade brittle adds a nice twist on an old classic. You can also vary the recipe using peanuts, cashews, pecans, or almonds in place of the pistachios. Wrap up the pieces in cellophane and tie with ribbons for a pleasant alternative to Christmas cookies.


  • Cooking spray
  • 1 cup sugar
  • 1/2 cup light-colored corn syrup
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1 cup salted shelled dry-roasted pistachios
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 105
  • fat 3.5 g
  • satfat 0.7 g
  • monofat 1.7 g
  • polyfat 0.9 g
  • protein 1.3 g
  • carbohydrate 19 g
  • fiber 0.6 g
  • cholesterol 2 mg
  • iron 0.3 mg
  • sodium 110 mg
  • calcium 8 mg

How to Make It

  1. Cover a large baking sheet with parchment paper; coat with cooking spray.

  2. Combine sugar, corn syrup, 1/4 cup water, and salt in a medium, heavy saucepan. Bring to a boil over medium heat until a candy thermometer registers 250°. Add pistachios; cook 15 minutes or until temperature reaches 300°, stirring frequently.

  3. Remove from heat; stir in butter, baking soda, and vanilla. Pour pistachio mixture onto prepared pan, spreading evenly into a 12 x 8-inch rectangle. Cool completely; break into pieces before serving.

Gluten-Free Baking