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 ;-))!
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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!
Dang it. Should have read the comments first. lol
Great recipe if you want pistachio taffy.
Worst recipe ever. Do not make this if you want pistachio brittle. If your looking for a nasty pistachio taffy that is so chewy you’ll be eating one bite for an hour this is the recipe for you!
Must decrease the water by half. It will not brown unless you cook it for an hour at least because of too much water. This was a horrible recipe. No one should use it!
I let the sugar/syrup/salt simmer for 10 minutes longer than the recipe called for. It never turned a “golden brown”. So I put in the rest of the ingredients and now I have a softish mess of pistachios that don’t break apart. Is there a way to save this?
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!