Rating: 3 stars
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The soft green shade of pistachios perfects a brittle almost too pretty to eat--we said almost.

Recipe by Oxmoor House January 2000

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Recipe Summary

Yield:
about 1 1/2 pounds
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat a jellyroll pan or large cookie sheet with cooking spray; set aside.

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  • Combine brown sugar and next 4 ingredients in a heavy 2-quart nonstick saucepan. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.

  • Uncover, and attach a candy thermometer to side of pan. Cook, stirring constantly, until thermometer registers 280°. Add butter.

  • Cook, stirring constantly, until thermometer registers 300° (hard crack stage). Remove thermometer. Quickly stir in pistachios, immediately pouring mixture onto prepared pan. Quickly press nuts into a single layer within candy mixture. (Candy will not cover pan.) Cool completely; break brittle into pieces. Store in an airtight container.

Source

Christmas with Southern Living 2000

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