Wow, this is a keeper. I used toasted chopped cashews instead of pistachios, so I didn't have the festive green color, but it still looked and tasted amazing. I followed the recipe exactly and had no trouble. Have everything prepared in advance so you can move fast once it hits 325F.
Pistachio and Pine Nut Brittle
More From Cooking Light
Total: 2 Hours, 20 Minutes
- 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
- 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
- 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.
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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