Place the jelly roll pan in the oven at the lowest setting for 3 minutes before pouring out the brittle to make it easier to spread. If it's humid, the brittle may get a bit sticky, so wrap it in wax paper. Use 1/8 teaspoon saffron for a light yellow brittle with a subtle saffron flavor.

Recipe by Cooking Light November 2003


Credit: Karry Hosford

Recipe Summary test

24 servings


Ingredient Checklist


Instructions Checklist
  • Combine the first 4 ingredients, tossing to coat.

  • Combine sugar, syrup, water, and salt in a heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Cook 25 minutes or until golden and a candy thermometer registers 340°, stirring occasionally. Stir in pistachio mixture and butter, stirring rapidly. Remove from heat; stir in baking soda (mixture will bubble). Rapidly spread mixture onto a jelly roll pan coated with cooking spray. Cool completely, and break into small pieces.

Nutrition Facts

141 calories; calories from fat 25%; fat 3.9g; saturated fat 0.6g; mono fat 1.8g; poly fat 1.4g; protein 1.6g; carbohydrates 26.7g; fiber 0.9g; cholesterol 1mg; iron 0.4mg; sodium 96mg; calcium 9mg.