Pistachio Brittle
When I think about preparing for the holidays, there are a few things that I consider “musts”. The house (inside and out) has to be decorated. I have to send Christmas cards… usually with glitter… always with “Merry Christmas” and not “Happy Holidays” or “Warm Winter Wishes” (seriously, what?). I need to spend a ridiculous amount of money on coordinated wrapping paper, bows and ribbon (thanks, Target). Finally (and most importantly), I have to make my Christmas baking list. It’s a list that grows longer each year and, as a result, I make it through a lower percentage of the list every holiday season. There are just some baked goods that scream Christmas to me, mostly because my mom made them when I was a kid (hello, mini cheesecake cookies and peanut butter blossoms). It just wouldn’t be the holidays without huge trays and tins of goodies to share with family and friends. Peanut brittle was never something we had around much when I was growing up, but I’ve developed a healthy appreciation for it over the last few years. I thought changing it up by swapping out the peanuts for the pistachios might be a fun change of pace. Turns out, it was a delicious change of pace!
Candy can be a daunting task, between the thermometers, hard ball and soft ball stages, and all of that nonsense. I’ll admit to having my fair share of ups and downs with all things candy and have thrown away a pan or two in my day. I’ve found this basic brittle recipe to be fairly simple and forgiving, and (bonus!) you do not need to use a candy thermometer when making it. Just keep a watchful eye and pay attention to the change in color and you’ll be golden (pun intended ;-))!
I love the flavor that pistachios bring to brittle candy – a little saltier, with a little more “oomph” than peanuts, and something quite unexpected. I like to buy the bag of pistachios that have already been shelled to save my fingers from the blisters that shelling an entire pound will cause ;-)
What do you love to find on holiday cookie trays?!
One year ago: Oreo Cheesecake Truffles
Two years ago: Fig and Walnut Biscotti
Pistachio Brittle
Ingredients
- 2 cups (400 g) granulated sugar
- 1 cup (250 ml) water
- ½ cup (170.5 ml) light corn syrup
- ½ teaspoon (0.5 teaspoon) kosher salt
- 2 tablespoons unsalted butter
- ½ teaspoon (0.5 teaspoon) baking soda
- 3 cups (369 g) roasted, salted pistachios, (16 ounces)
Instructions
- Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray; set aside.
- In a medium saucepan, combine the sugar, water, corn syrup and salt. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 to 25 minutes. Remove from heat. Stir in the butter, baking soda and pistachios (the mixture will foam). Continue to stir until the mixture is no longer bubbling and the caramel is smooth, about 1 minute.
- Transfer to the prepared baking sheet and spread with a rubber spatula that has been sprayed with non-stick cooking spray. Let cool until firm, about 15 minutes. Break into pieces. The brittle can be stored in an airtight container at room temperature for up to 3 weeks.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
It is certainly your prerogative to send out cards wishing a “Merry Christmas,” that being the holiday you celebrate. And I support that. But denigrating those who send out cards that are more inclusive because the recipients might have other religions and celebrate other holidays is ignorant and indecent. You’re the kind of Jew-hater that is emblematic of the rise in anti-Semitism in America today. Your kind perpetuates intolerance and helps spread it then when the psychos commit mass shootings and other hostile acts you act like you had nothing to do with it while offering your worthless “thoughts and prayers.”
I got confused about using high medium heat and “simmering” mine was a roiling boil so I reduced heat so it simmered. It was delicious but more like taffy.
My brittle did not set either…anyway to rescue
it? I would hate to
throw it away.
My pistachio brittle did not set? Is there any recovery method or use for it as it has good flavour.
Just tried to make this. Not enough liquid.. out has good flavor but really hard to eat. I’ll use only 2 cups of nuts next time. Maybe that will work better.
I make brittle…a LOT of brittle. I make it for a local non-profit dog rescue during the holidays as a fund raiser for the unexpected medical cost associated with a dog rescue. Over 125 pounds last year. My question as I look to expand from peanut, almond and pecan brittle is this: Why do most recipes add the butter and extract at the end with the soda? I start off with everything but the nuts and soda. I get the mixture of sugar, syrup, water, butter and extract to 276 degrees then add warmed nuts and cook to 300 degrees. Off heat I add in the soda and pour it out smoothing it just to fill sheet pan. The brittle is light full of tiny bubbles and nuts (3 cups in each batch.)
Is there a reason most add the butter in at the end?
Just wondering why some pistachio brittle recipes call for a full stick of butter and some call for only a tablespoon or 2? What is the added benefit of more or less?
Hi Susan, I’ve never seen a whole stick of butter used in a brittle recipe, usually just a tablespoon or two. Maybe it’s more of a toffee type recipe?
Hi, I am looking at making this for the holidays but have some questions.
I don’t really like to use corn syrup, could I replace this with more sugar?
Have you tried freezing it?
Thanks!
Hi Stacie, The corn syrup is necessary for achieving the texture so I would not replace it with sugar. I have not tried freezing the brittle.
I found that the brittle had too much of a baking soda taste
Thus was my first time making brittle and I didn’t use a candy thermometer – just figured I could eye ball it based on this recipe and tips I read… All that to say I know I have a long way to go. Anyway, for me, the consistency turned out really well. I only used 2 C of nuts because that’s all I had on hand. The only problem I had was that I definitely burned the sugar. I think I waited too long, expecting an even brownness, but in hindsight I realize i should’ve taken it off the heat sooner. if any tips to share, feel free! :) I’d love to taste what the successful version is like!
So I know this is an old post and nobody is actually reading these later comments BUT FOR THE RECORD I want to say that I tried it a second time with a candy thermometer and again 2 C nuts and it came out just right! :) Thanks!
I cooked it and cooked it for the recommended time and it never turned brown. It never got stiff. Waste of expensive nuts.
I overcooked the first batch of syrup at 19 minutes and now the 2nd batch wouldn’t spread …started to harden before I finished piling it onto the parchment. I’ve managed to flatten it somewhat but even if I had been able to spread it, it looks like far too many nuts though ..It still tastes great, I have to say !! Not having much luck today so far.
Oh – I forgot the best finishing touch! After spreading the hot brittle in the sheetpan, liberally sprinkle the top of it with a crunchy coarse gray sea salt, I used fleur de sel or sel gris. The crunchy salt adds a whole new dimension to the brittle!
Delicious! I made it with the parchment paper – worked well, but next time I’ll use my silicone mat. I, too, had to hide this from myself – it’s that good. I used raw pistachio nuts – they cook in the sugar while the temperature goes from 290-300F. I would recommend using a thermometer, but it’s not required.
I read the above comment as I was half way through with this recipe. As a precaution, I set aside 1 cup of pistachios, and only added two cups to the caramel, just in case (I figured I could always add more if need be). This was the right move. Two cups of pistachios made a very nutty, but good brittle. Probably 1.5 cups would be the right ratio for a brittle with more even candy to nut ratio.
I just made this, and it didn’t turn out so well. Too many nuts, not enough candy. I should’ve listened to my husband (who is a professional chef) when he told me to use the silicone baking mat instead of the wax paper with cooking spray. Even after letting him “work on it”, I have a big thick layer of nuts with scant amount of toffee. Not to mention its stuck to the wax paper. My husband literally laughed out loud. I’m so disappointed. I was going to give this for gifts at work. Not anymore.
Hi B. – I’m sorry that you had trouble with the recipe, however you really do need to use parchment paper; wax paper can’t be used interchangeably with parchment.
How long does the brittle stay “fresh” for? If I make it two weeks before Christmas to give as gifts, will it still taste good, or should I wait until a day or two before? Thanks!
Hi Jessica, You could definitely make this two weeks ahead of time (although we’re already less than 2 weeks away from Christmas, so anytime now!)… I was going to say 2-3 weeks.
Yeah, I guess you are right…we ARE less than two weeks away from Christmas and I can’t wait!! I do have some people that I won’t get to see until the weekend after to give them their brittle. I plan on making the brittle this weekend, so from your reply it will still be plenty yummy then. Can’t wait to taste it; I love pistachios!!! Thank you and have a very Merry Christmas!
Funnily enough, in my native language “Happy holidays” is pretty much the only kind of Christmas greetings that you hear. The full name would be something like “Happy holidays of the feast of Nativity”, but it’s way too long, so people must have shortened it at some point ;)
Pistacios are the long lost nut with christmas baking… can’t wait to try this one!
Do you stir the mexture the entire 20 minutes or does it simmer on it’s own. I am new at this candy making stuff! I love Pistachios. Thank you for sharing this.
Hi Kim, You just let it simmer on its own, no stirring. Enjoy!
Thank you!
Agree on your holiday musts, but it is getting harder and harder to find cards that say Merry Christmas. I love brittles but have never seen a recipe that doesn’t require a candy thermometer. So nice to have this recipe!
Have been using pecans in brittle for years and it is delish. Family perfers pecans instead of peanuts now.
Peanut brittle is one of my weaknesses, I can’t imagine how good pistachio brittle must be – looks like I’m going to have to make some! Looks delicious :)
fun fun fun!! I love the colour sooo cute as a christmas gift!
Your recipe makes about 1 1/2 lbs of pistachio brittle, can you give me a ballpark idea how many cups it would equal? I am looking to give this out as gifts to my 13 co-workers and I figure I can find a Christmas-y container that is about the size of a cup for each co-worker. How many batches would be realistic? Thanks! Alicia
Hi Alicia, I’m sorry, I actually have no idea, I wouldn’t be able to tell unless I went through and filled them, and I don’t have the entire batch anymore. Plus, it also would depend on how large the pieces are. For 13 servings though, you may want to make 2 batches just to be sure.
I know this is an old comment but 1 lb of nuts is around 2 cups so 1.5 is 3 cups.
3 cups should be enough for about 6 one cup tin servings in my opinion. (given how oddly shaped the brittle shards are)
I follow you on FB and am very pleased to do so!! This recipe gets added to my sparse Christmas baking list!!
This makes such a nice change from peanut brittle. I love pistachios, something about the taste and the colour make them a more special nut. Thank you.
Oh my! My Hubs will go crazy for this! He loves pistachios!
I think this pistachio brittle needs to become a family tradition for our family!
I totally associate peanut butter blossoms with the holidays too :)
There are a lot of cookies and goodies I think of at this time of year (walnut/pecan bars, lemon shortbread squares, decorated sugar cookies), but my favorite thing to do every year is experiment with new ones!
I’ve always been scared to make candy but I should give it a try I think!
This would be perfect for my Christmas gift hampers which thus year Will be made of of loads f your recipes. what can I sub corn syrup with that with give the same results??? I. can’t seem to find it here in the UK . Thanks.
Hi Alicia, You could try Lyle’s Golden Syrup.
I use golden syrup for corn syrup whenever I make brittle, and I find it to be a perfect substitute.
My daughter loves pistachios….definitely going to make this for the holidays. Merry Christmas and thank you for all your wonderful recipes!
Merry Christmas to you! :)
never thought about using pistachios for brittle, but they are my favorite nuts! sounds like a great treat!
Just last night I started writing my list of holiday baking and ended the night with 29 items. :-O And now that I’ve seen this recipe, I’m up to 30.
thanks so much for posting this! my dad is in a nursing home and i know this will lift his pistachio-loving spirits on christmas!
Aw, how wonderful! All my best to you and your dad this Christmas!
I’ve made brittle with peanuts and with cashews but I’ve not yet done it with pistachios. Why, I don’t know as I love pistachios. Your brittle is chock full of them and it looks amazing.
Can’t wait to make this!!! The DH loves pistachios! Thanks, Debbie.
Lady Lockes are a must! For me, Christmas cookie trays are like a cookie table. We just don’t have chocolate chip.
Ahh YES! Lady locks! I haven’t had those in a few years!
I would love to find a recipe for lady lockes
I love anything on a holiday cookie tray but my favorite aside from Chocolate chip would be Sugar Cookies, yum! Your Brittle looks wonderful :)