Pistachio Brittle is a delightful, crunchy candy that combines the earthy flavor of pistachios with the sweet, buttery taste of brittle. This treat is perfect for gifting, snacking, or adding a little sweetness to your dessert table. The brittle has a beautiful golden color and a crisp texture that shatters satisfyingly with each bite. Best of all, it’s simple to make with just a few ingredients!
Ingredients:
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- ¼ teaspoon salt
- 1 cup shelled pistachios (salted or unsalted)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions:
- Prepare the baking sheet:
- Line a baking sheet with parchment paper or a silicone baking mat and set it aside. Lightly grease it with a little butter or cooking spray for easy release.
- Cook the sugar mixture:
- In a medium saucepan, combine the sugar, corn syrup, water, and salt. Stir over medium heat until the sugar dissolves. Once the sugar has dissolved, stop stirring and allow the mixture to cook. Attach a candy thermometer to the side of the pan, and continue to cook until the mixture reaches 300°F (150°C), known as the “hard crack” stage. This will take about 10-15 minutes.
- Add the pistachios and butter:
- Once the sugar mixture reaches 300°F, remove the saucepan from the heat and quickly stir in the butter, vanilla extract, and pistachios. The mixture will bubble up slightly—keep stirring until everything is well combined.
- Add the baking soda:
- Stir in the baking soda. This will cause the mixture to foam and lighten in color, creating the brittle’s signature airy texture.
- Spread the brittle:
- Immediately pour the mixture onto the prepared baking sheet and spread it out using a spatula. Work quickly to ensure the brittle is evenly distributed before it hardens.
- Cool and break:
- Allow the brittle to cool completely at room temperature, about 30 minutes. Once cool, break the brittle into pieces using your hands or the back of a knife.
Store the Pistachio Brittle in an airtight container at room temperature for up to two weeks. Enjoy the sweet, crunchy treat on its own, or use it as a topping for ice cream, yogurt, or desserts!
