Best Pistachio Brittle Crunch Recipes

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RICH PISTACHIO BRITTLE



Rich Pistachio Brittle image

Here's a fun twist on traditional brittle. Pistachios not only add wonderful taste to the rich, buttery candy, but delicious texture. -Valonda Seward, Coarsegold, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 pounds.

Number Of Ingredients 8

1-1/4 cups sugar
1/3 cup water
1/3 cup light corn syrup
1 teaspoon salt
1/2 cup butter, cubed
2 cups pistachios, toasted
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Steps:

  • Butter a 15x10x1-in. pan, set aside. In a large saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Carefully add butter and pistachios; cook and stir until mixture reaches 284° (soft-crack stage)., Remove from the heat; stir in baking soda and vanilla. Immediately pour into prepared pan. Spread to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

Nutrition Facts : Calories 161 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 215mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

PISTACHIO BRITTLE



Pistachio Brittle image

A little something different to make as a gift or for a holiday party. **This recipe has been altered since the original post.

Provided by Bev I Am

Categories     Candy

Time 42m

Yield 12-16 pieces

Number Of Ingredients 6

1 cup pistachios
1 cup sugar
1/2 cup butter or 1/2 cup margarine, melted
2 tablespoons water
1 tablespoon light corn syrup
1/8 teaspoon lemon extract or 1/8 teaspoon vanilla

Steps:

  • Place pistachios on baking sheet; bake in 300 degree F oven to keep warm while preparing candy.
  • Combine sugar, butter, water and corn syrup in saucepan.
  • Cook, without stirring, to soft crack stage (275 degrees F) on candy thermometer.
  • Add lemon extract and pistachios.
  • Pour onto foil lined baking sheet.
  • Cool.
  • Break into serving-size pieces.
  • Makes approximately 36 pieces.

Nutrition Facts : Calories 194.7, Fat 12.2, SaturatedFat 5.4, Cholesterol 20.3, Sodium 55.8, Carbohydrate 20.9, Fiber 1.1, Sugar 17.9, Protein 2.2

PISTACHIO BRITTLE



Pistachio Brittle image

Around the holidays, most individuals will pull out their beloved family recipe for peanut brittle, except me. I don't care for peanuts; however, I do find myself in love with brittle made with cashews, pecans, macadamia nuts, the list goes on, including pistachios! A candy thermometer is a must for this recipe due to the golden syrup! It's also best to use superfine granulated sugar as it melts better, and for best results make this when it is not humid.

Provided by thedailygourmet

Categories     Candy Brittle

Time 40m

Yield 24

Number Of Ingredients 10

nonstick cooking spray
¾ cup superfine sugar
2 tablespoons superfine sugar
½ cup unsalted butter
1 tablespoon water
½ teaspoon coarse salt
⅔ cup golden syrup (such as Lyle's®)
2 cups chopped roasted pistachios
1 teaspoon baking soda
1 pinch cayenne pepper

Steps:

  • Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.
  • Combine 3/4 cup plus 2 tablespoons sugar, butter, water, and salt in a saucepan over medium heat. Cook and stir until butter has melted, 3 to 5 minutes. Add syrup and stir until the sugar is completely dissolved and melted, about 5 minutes.
  • Allow mixture to come to a boil, stirring constantly. Once mixture reaches 310 degrees F (155 degrees C), remove saucepan from heat. Stir in pistachios, baking soda, and cayenne (mixture will foam).
  • Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to the prepared baking sheet and spread out with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 17.2 g, Cholesterol 10.2 mg, Fat 8.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 155.5 mg, Sugar 10.6 g

PISTACHIO NUT BRITTLE



Pistachio Nut Brittle image

I love Pistachios and wanted to come up with my own brittle recipe. This is my take on a great pistachio flavored brittle. It was a hit with my family and hope you enjoy it too.

Provided by Vseward Chef-V

Categories     Candy

Time 25m

Yield 36 pieces

Number Of Ingredients 8

2 cups shelled roasted pistachio nuts
1 1/4 cups granulated sugar
1/3 cup light corn syrup
1/3 cup water
1/2 cup unsalted butter, room temp
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees. (180 C).
  • Spread the nuts on a baking tray and toast them in the oven until light golden, 6 to 8 minutes, turning the nuts after 4 minutes so they toast evenly. Remove them from the oven and let them cool to room temperature.
  • Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir once to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
  • Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 12 - 15 minutes. Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
  • As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda, vanilla and Pistachios.
  • Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
  • When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.

Nutrition Facts : Calories 96.6, Fat 5.6, SaturatedFat 2, Cholesterol 6.8, Sodium 84.5, Carbohydrate 11.3, Fiber 0.7, Sugar 8.3, Protein 1.4

PISTACHIO BRITTLE



Pistachio Brittle image

Provided by Aaron May

Categories     dessert

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 9

Nonstick cooking spray, for the pan
1/2 teaspoon baking soda
1/2 teaspoon vanilla paste
2 cups granulated sugar
3/4 cup real maple syrup
4 tablespoons unsalted butter
2 cups raw pistachios
Large sea salt flakes
Vanilla ice cream, for serving, optional

Steps:

  • Spray a quarter-sheet tray with cooking spray.
  • Combine the baking soda and vanilla paste in a small bowl and reserve.
  • In a medium heavy-bottomed saucepan, combine the sugar, syrup, butter and 1 tablespoon water with a wooden spoon. Bring the mixture to 280 degrees F slowly over medium heat. Add the pistachios and cook, stirring constantly, until the mixture reaches 300 degrees F, or hard-crack. Remove from the heat and carefully add the baking soda and vanilla paste mixture, continuing to stir.
  • Carefully turn out onto the greased sheet tray and spread thinly and evenly with a spoon. Sprinkle sea salt flakes over the top. Let cool at room temperature until hardened, 20 to 30 minutes.
  • Break into pieces. Eat as-is or with vanilla ice cream. Store any remaining in an airtight container.

PISTACHIO BRITTLE



Pistachio Brittle image

Even at crunch time during the hectic holidays, this six-ingredient candy is simple to make.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 64

Number Of Ingredients 6

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 cups salted shelled pistachios
1 teaspoon baking soda

Steps:

  • Heat oven to 200°F. Grease 2 cookie sheets. In heavy 5- to 6-quart saucepan, place sugar, corn syrup and water. Heat to boiling over medium heat, stirring frequently. Stir in butter.
  • Cook over medium heat, stirring occasionally for about 10 minutes until candy thermometer reaches 240°F. Meanwhile, place cookie sheets in oven. (Warm cookie sheets allow the candy to spread easily before it sets up.)
  • Stir pistachios into sugar mixture; continue cooking, stirring frequently, until candy thermometer reaches 300°F. Remove from heat; stir in baking soda (mixture will be light and foamy).
  • Remove cookie sheets from oven; pour candy onto cookie sheets. With buttered spatula, spread until candy is about 1/4-inch thick. Cool completely, about 1 hour. Break into pieces. Store in tightly covered container.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Piece, Sodium 45 mg, Sugar 8 g, TransFat 0 g

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