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Pistachio Brittle
Created by: Howcan Team
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 cup shelled pistachios
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Prepare a baking sheet by lining it with parchment paper or greasing it with butter.
- In a heavy-bottomed saucepan, combine 1 cup of granulated sugar, 1/2 cup of light corn syrup, 1/4 cup of water, and 1/4 teaspoon of salt.
- Cook over medium heat, stirring constantly, until the sugar has dissolved.
- Once the sugar has dissolved, stop stirring and insert a candy thermometer into the mixture. Cook until the temperature reaches 300°F (hard crack stage).
- Stir in 1 cup of shelled pistachios and continue to cook, stirring constantly, until the mixture reaches 305°F.
- Remove the saucepan from the heat and quickly stir in 1 tablespoon of unsalted butter, 1 teaspoon of vanilla extract, and 1 teaspoon of baking soda. The mixture will bubble up, so be careful.
- Pour the hot mixture onto the prepared baking sheet and use a spatula to spread it out into an even layer.
- Allow the pistachio brittle to cool and harden at room temperature for about 30 minutes.
- Once completely cooled and hardened, break the brittle into pieces and enjoy!
Pistachio brittle is a delectable confection with a rich history dating back to ancient Persia, where pistachios are abundant. This sweet treat gained popularity in the Middle East before making its way to Europe and eventually the United States. Renowned chefs like Ottolenghi and Yotam Ottolenghi have elevated the traditional brittle by incorporating exotic spices and flavors. The best pistachio brittle can be found in artisanal candy shops and gourmet markets, where the quality of the pistachios is paramount. The key to a perfect pistachio brittle lies in achieving the ideal balance of crunchy, buttery sweetness and the distinct flavor of pistachios.
25 min
8 servings
180 per serving calories
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