Hands-on Time
20 Mins
Total Time
2 Hours 20 Mins
Yield
Serves 10 (serving size: about 1 ounce)
Photo: Marcus Nilsson; Styling: Robyn Glaser

How to Make It

Step 1

Line a baking sheet with parchment paper.

Step 2

Combine first 3 ingredients in a medium, heavy saucepan over medium-high heat, stirring just until combined; bring to a boil. Cook, without stirring, until a candy thermometer registers 335° or until syrup is dark golden brown. Remove from heat; stir in pistachios and remaining ingredients (mixture will bubble). Quickly pour mixture onto prepared pan; spread to about 1/2-inch thickness. Cool completely (about 2 hours). Break brittle into bite-sized pieces.

Chef's Notes

Make-ahead tip: Cool the brittle completely, break into chunks, and store them in an airtight container at room temperature for up to one week.

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