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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 2 Hours, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 176
  • Fat: 7.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2.5g
  • Protein: 2g
  • Carbohydrate: 27.3g
  • Fiber: 1g
  • Cholesterol: 5mg
  • Iron: 0.5mg
  • Sodium: 162mg
  • Calcium: 10mg

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. 1. Line a baking sheet with parchment paper.
  2. 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.

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