Best Rich Pistachio Brittle Recipes

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CRUNCHY PISTACHIO BRITTLE



Crunchy Pistachio Brittle image

This pistachio brittle is an amazing candy, and you won't believe how easy it is to make. Make this candy for a weekend treat or special occasion.

Provided by Diana Rattray

Categories     Dessert     Candy

Time 25m

Number Of Ingredients 7

1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
4 tablespoons butter (salted or unsalted)
1 tablespoon water
2 cups granulated sugar
1 cup light corn syrup (or Lyle's Golden Syrup)
2 cups pistachio nuts (shelled, unsalted, not roasted)

Steps:

  • Gather the ingredients.
  • Butter a rimmed baking sheet generously, or lay out a large silicone baking mat or sheet of lightly oiled parchment paper .
  • Combine the vanilla and baking soda in a small cup or bowl; set aside.
  • Combine the butter, water, sugar, and syrup in a deep medium saucepan.
  • Attach the candy thermometer so it is in the liquid but not touching the bottom or side of the pan.
  • Cook the mixture over medium heat, stirring frequently, until the sugar has dissolved and the mixture reaches 280 F.
  • Add the pistachios (the temperature will go down temporarily) and continue cooking, stirring constantly, until the mixture reaches 300 F / 138 C.
  • Immediately remove the pan from the heat and stir in the reserved baking soda and vanilla mixture. Pour the mixture out onto the buttered baking sheet or silicone baking mat.
  • Spread quickly, if necessary and let cool.
  • The brittle will set and harden in about 10 to 20 minutes.
  • Break the candy up into smaller pieces.
  • Store at room temperature in an airtight container, separated by pieces of parchment paper or waxed paper.
  • The brittle should keep for up to one month.
  • Enjoy.

Nutrition Facts : Calories 180 kcal, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 94 mg, Sugar 28 g, Fat 7 g, ServingSize 1 1/2 pounds (24 servings), UnsaturatedFat 0 g

PISTACHIO BRITTLE



Pistachio Brittle image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
2 tablespoons unsalted butter
1 teaspoon baking soda
1/2 teaspoon vanilla bean paste
1/4 teaspoon ground fennel
1 cup roughly chopped roasted, salted pistachios
1 orange
Flaky sea salt

Steps:

  • Line a baking sheet with a silicone baking mat or a piece of foil lightly greased with canola oil spray.
  • Combine the sugar, corn syrup and water in a medium saucepot fitted with a candy thermometer. Bring to a boil without stirring; cook until the mixture reaches 305 degrees F (the hard-crack stage), 12 to 15 minutes -- the sugar will become deeply caramelized.
  • Remove the pot from the heat and carefully add the butter, baking soda, vanilla paste and fennel; the sugar will bubble up and incorporate all the ingredients on its own. With a heatproof rubber spatula, stir in the pistachios and then immediately spread the mixture onto the prepared baking sheet in an even layer. While the brittle is still hot, zest the orange evenly over the top and sprinkle with flaky sea salt.
  • Let the brittle cool completely before breaking into small pieces. Serve immediately or store in an airtight container at room temperature. For longer storage, place the brittle in a zip-close bag, remove any excess air, and freeze for up to 1 month.

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.

YOGURT WITH PISTACHIO BRITTLE



Yogurt with Pistachio Brittle image

The secret to homemade brittle? Work fast-it hardens quickly.

Provided by Liza Schoenfein

Yield Makes 8 parfaits

Number Of Ingredients 7

Vegetable oil cooking spray
1 cup sugar
1 cup shelled, unsalted pistachios (or a mixture of pistachios and cashews)
1/2 teaspoons flaky sea salt, such as Maldon
4 cups 2 percent Greek yogurt
1/4 cup honey
12 fresh, ripe apricots, pitted and sliced

Steps:

  • Lightly coat an 8" square baking dish with cooking spray. In a small saucepan, cook sugar over low heat, stirring occasionally with a silicone spatula or wooden spoon, until sugar melts and turns lightly golden, about 12 minutes. Remove from heat and add nuts, stirring quickly to combine. Immediately pour brittle into baking dish; spread evenly into a 1/4- to 1/2-inch-thick layer and sprinkle with salt. Use a sharp knife to score the brittle into 8 wedges. Let cool completely. Remove brittle from pan and break into wedges. Chop wedges into small pieces. Divide yogurt, honey, apricots and brittle among 8 bowls.

PISTACHIO BRITTLE WITH ICE CREAM



Pistachio Brittle with Ice Cream image

Our take on chikki, an Indian candy, uses pistachios but feel free to substitute almonds or cashews in this brittle candy recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 5

Vegetable oil cooking spray, for baking sheet
1/2 cup shelled raw unsalted pistachios, coarsely chopped
1 cup sugar
1/4 cup water
Mango or vanilla ice cream

Steps:

  • Coat a 13-by-17-inch rimmed baking sheet with cooking spray. Sift pistachios using a fine sieve to remove dust and fine pieces. Heat sugar and water in a heavy saucepan over medium-high heat, stirring occasionally with a wooden spoon and washing sides of pan often with a wet pastry brush to prevent crystals from forming, until dark golden, about 9 minutes.
  • Stir in pistachios, and immediately pour mixture onto baking sheet. Distribute pistachios evenly using a rubber spatula. Let stand until hardened, about 15 minutes.
  • Lightly bang baking sheet on a counter to break brittle into pieces. Serve with ice cream.

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

CHOCOLATE PISTACHIO BRITTLE



Chocolate Pistachio Brittle image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 pounds

Number Of Ingredients 10

3 cups sugar
1 1/2 cups light corn syrup
1 1/2 cups water
3 cups salted pistachios, plus 1 cup coarsely chopped
4 1/2 tablespoons unsalted butter
1 tablespoon pure vanilla extract
1 1/2 teaspoons baking soda
Praline Dust
1 1/2 pounds best-quality semisweet chocolate, coarsely chopped
Vegetable spray

Steps:

  • Spray a baking sheet with vegetable spray, wiping off any excess with a paper towel; set aside. In a large heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to combine. Cover, and bring to a boil over high heat. Cook until sugar is dissolved. Uncover, reduce heat to medium, and continue to cook without stirring until the sugar mixture reaches 295 degrees.on a candy thermometer. Remove from heat.
  • Stir in 3 cups pistachios, the butter, vanilla, and baking soda. Return to heat, and cook, stirring constantly, until the mixture reaches 300 degrees.on a candy thermometer. Remove from heat, and pour mixture onto prepared baking sheet. Working quickly, spread mixture until about 1/4 inch -thick. Set aside to cool.
  • In a small bowl, combine praline dust and chopped nuts; set aside. Melt chocolate in the top of a double boiler set over a pot of simmering water. Pour one-half of the chocolate over the brittle, spreading with an offset spatula to cover completely. Sprinkle with half of the praline dust mixture. Transfer to refrigerator until set, about 15 minutes. Remove from refrigerator. Turn and coat other side with chocolate and sprinkle with remaining praline dust mixture. Chill until set, about 15 minutes. When chocolate is completely set, break into irregular pieces.

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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