Pistachio Brittle

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.

Yield: 24 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 25%
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 1.6g
  • Carbohydrate: 26.7g
  • Fiber: 0.9g
  • Cholesterol: 1mg
  • Iron: 0.4mg
  • Sodium: 96mg
  • Calcium: 9mg


  • 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


  1. Combine the first 4 ingredients, tossing to coat.
  2. 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.
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