Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

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.

Ann Taylor Pittman
Recipe by Cooking Light December 2011

Gallery

Credit: Marcus Nilsson; Styling: Robyn Glaser

Recipe Summary

hands-on:
20 mins
total:
2 hrs 20 mins
Yield:
Serves 10 (serving size: about 1 ounce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with parchment paper.

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  • 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.

Chef's Notes

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.

Nutrition Facts

176 calories; fat 7.7g; saturated fat 1.7g; mono fat 2.8g; poly fat 2.5g; protein 2g; carbohydrates 27.3g; fiber 1g; cholesterol 5mg; iron 0.5mg; sodium 162mg; calcium 10mg.
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