Pistachio Brittle – a delicious recipe with Butter, brown sugar, light corn syrup, water, white vinegar, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Lightly coat a jellyroll pan or large cookie sheet with cooking spray; set aside.
2
Combine brown sugar and next 4 ingredients in a heavy 2-quart nonstick saucepan. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
3
Uncover, and attach a candy thermometer to side of pan. Cook, stirring constantly, until thermometer registers 280u00b0. Add butter.
4
Cook, stirring constantly, until thermometer registers 300u00b0 (hard crack stage). Remove thermometer. Quickly stir in pistachios, immediately pouring mixture onto prepared pan. Quickly press nuts into a single layer within candy mixture. (Candy will not cover pan.) Cool completely; break brittle into pieces. Store in an airtight container.
426
kcal
Calories
12
g
Fat
83
g
Carbs
FatCarbs
* 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 8 ingredients. The key ingredients include: Butter-flavored cooking spray, 1 1/2 cups firmly packed brown sugar, 3 tablespoons light corn syrup, 2 tablespoons water, and more.
Yes, 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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