Buttery Pistachio Brittle – a delicious recipe with sugar, light corn syrup, water, Butter, nuts, baking soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Butter 2 (15x10x1-inch) baking pans; set aside.
2
Combine sugar, corn syrup and water in 3-quart saucepan.
3
Cook over medium heat, stirring occasionally, 10-15 minutes or until sugar is dissolved and mixture comes to a full boil.
4
Add butter.
5
Continue cooking, stirring occasionally, 35-40 minutes or until candy thermometer reaches 280F or small amount of mixture dropped into ice water forms a pliable strand.
6
Stir in pistachios.
7
Continue cooking, stirring constantly, 15-20 minutes or until candy thermometer reaches 305F or small amount of mixture dropped into ice water forms a brittle strand.
8
Remove from heat; stir in baking soda.
9
Pour mixture evenly into prepared pans; spread about 1/4 inch thick.
10
Cool completely; break into pieces.
845
kcal
Calories
47
g
Fat
112
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups sugar, 1 cup light corn syrup, 1/2 cup water, 1 cup Land O Lakes Butter, and more.
Yes, Buttery Pistachio Brittle falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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