Pistachio Brittle

Mix things up with this Pistachio Brittle - a delicious alternative to peanut brittle!
Course Snack
Cuisine American
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Servings 1 pounds of brittle
Calories 2870 kcal
Author Michelle


  • 2 cups granulated sugar
  • 1 cup water
  • ½ cup light corn syrup
  • ½ teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • ½ teaspoon baking soda
  • 3 cups roasted, salted pistachios (16 ounces)
US Customary - Metric


  1. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray; set aside.
  2. 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.
  3. 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.

Recipe Notes

Nutritional values are for the whole recipe

Nutrition Facts
Pistachio Brittle
Amount Per Serving
Calories 2870 Calories from Fat 1143
% Daily Value*
Fat 127g195%
Saturated Fat 23g144%
Cholesterol 40mg13%
Sodium 1225mg53%
Potassium 2521mg72%
Carbohydrates 421g140%
Fiber 25g104%
Sugar 372g413%
Protein 50g100%
Vitamin A 1485IU30%
Vitamin C 13.8mg17%
Calcium 273mg27%
Iron 9.8mg54%
* Percent Daily Values are based on a 2000 calorie diet.