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Pistachio and Pine Nut Brittle

Photo: Marcus Nilsson; Styling: Robyn Glaser
Hands-on time 20 mins
Total time 2 hrs, 20 mins
Yield Serves 10 (serving size: about 1 ounce)
Pistachio and Pine Nut Brittle is a sweet spin on the traditional peanut brittle. This nut candy also includes dried cranberries, giving the brittle a festive color of red and green (from the pistachios) for the holidays.


  • 2/3 cup sugar
  • 1/3 cup light-colored corn syrup
  • 1/4 cup water
  • 1/2 cup unsalted dry-roasted pistachios, coarsely chopped
  • 1/3 cup pine nuts, lightly toasted
  • 1/4 cup dried cranberries, coarsely chopped
  • 1 1/2 tablespoons unsalted butter, softened
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Nutrition Information

  • calories 176
  • fat 7.7 g
  • satfat 1.7 g
  • monofat 2.8 g
  • polyfat 2.5 g
  • protein 2 g
  • carbohydrate 27.3 g
  • fiber 1 g
  • cholesterol 5 mg
  • iron 0.5 mg
  • sodium 162 mg
  • calcium 10 mg

How to Make It

  1. Line a baking sheet with parchment paper.

  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.

Cook'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.