Using pistachios for your next homemade brittle adds a nice twist on an old classic. You can also vary the recipe using peanuts, cashews, pecans, or almonds in place of the pistachios. Wrap up the pieces in cellophane and tie with ribbons for a pleasant alternative to Christmas cookies.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
7 mins
total:
42 mins
Yield:
Serves 20 (serving size: 1 piece)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cover a large baking sheet with parchment paper; coat with cooking spray.

    Advertisement
  • Combine sugar, corn syrup, 1/4 cup water, and salt in a medium, heavy saucepan. Bring to a boil over medium heat until a candy thermometer registers 250°. Add pistachios; cook 15 minutes or until temperature reaches 300°, stirring frequently.

  • Remove from heat; stir in butter, baking soda, and vanilla. Pour pistachio mixture onto prepared pan, spreading evenly into a 12 x 8-inch rectangle. Cool completely; break into pieces before serving.

Source

Gluten-Free Baking

Nutrition Facts

105 calories; fat 3.5g; saturated fat 0.7g; mono fat 1.7g; poly fat 0.9g; protein 1.3g; carbohydrates 19g; fiber 0.6g; cholesterol 2mg; iron 0.3mg; sodium 110mg; calcium 8mg.
Advertisement