Pistachio and Pine Nut Brittle

Pistachio and Pine Nut Brittle Recipe
Photo: Marcus Nilsson; Styling: Robyn Glaser
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.

Yield:

Serves 10 (serving size: about 1 ounce)
Total time: 2 Hours, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 2 Hours, 20 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

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.

Ann Taylor Pittman,

Cooking Light

December 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note