Pistachio and Pine Nut Brittle

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)

Recipe from

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,

December 2011