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Things You Didn’t Know You Can Make With Pistachios + Pistachio Brittle Recipe
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News flash: pistachios aren’t just a sidekick for ice cream or a casual snack. Pistachios have literally burst out of their shells in the culinary world, and we’re here to crack open their full potential. Since more than 98% of all pistachios produced in the U.S. are grown in California, we consider ourselves experts on the topic. So pull up a chair as we dive deep into the topic and share our California Grown Pistachio Brittle recipe that’s great for the holiday season ahead.
The Nutty Facts: Are Pistachios Good for You?
Absolutely! These little green nuts are power-packed with nutrients. They’re heart-healthy, waist-friendly, and loaded with antioxidants. Pistachios are a complete protein – meaning they provide all of the nine amino acids that our bodies don’t naturally produce.
Cracking the Code: How California Grows Pistachios
Experts believe pistachios trees were first planted in California in the early 1880s. The Golden State’s sun-kissed orchards are a pistachio paradise. It’s here that the perfect combination of soil, sun, and science come together to create the ideal growing conditions for these nuts. The dedication of the California farmers is as deep-rooted as the trees they tend, and every pistachio is a testament to their tireless work.
Meet a California Pistachio Farmer
Meet Teresa Keenan, Marketing Manager of Keenan Farms in Kettleman City, CA. Born into the industry and married to a second-generation farmer, she knows how much hard work and dedication goes into farming. Learn more about how Keenan Farms grew with the pistachio industry and why Teresa says young people need to get into farming as well.
Pistachios Beyond the Shell: Creative Uses For Your Favorite Nut
Sure, you can sprinkle them on salads, but why stop there? From Pistachio-Crusted Chicken Milanese to velvety pistachio sauces, these nuts are made for much more than munching.
Pistachio Milk
Have you ever wondered how to make pistachio milk at home? Our recipe is simple, free of refined sugars, and it yields the creamiest, most luxurious pistachio milk you’ve ever tasted!
Click here to make this almond milk recipe with pistachios.
Pistachio Wild Rice Pudding
This easy recipe for rice pudding is made with creamy homemade pistachio milk and wild rice. Free of refined sugars, this rice pudding has a flavor profile that is pleasantly nutty and rich without being cloyingly sweet! This protein-packed, plant-based rice pudding is the perfect addition to your next meal prep menu.
Click here to make this recipe with pistachios.
Gluten-Free Pistachio Crust Raspberry Tart
This delicious gluten-free raspberry tart from G Free Foodie features a toasted pistachio crust, a creamy mascarpone layer, and gorgeous glazed berries. It’s the perfect treat! Not only is it delicious, but it’s also pretty enough to impress guests.
Click here to make this recipe with pistachios.
Pistachio Basil Sandwich Spread
If you’re a sandwich lover like us, you have to try a hearty dollop of our Pistachio Basil Sandwich Spread on your next sandwich. Every bite is literally bursting with flavor.
Click here to make this recipe with pistachios.
Pistachio Mint Pesto
This Pistachio Mint Pesto is fabulous swirled with ricotta on toast, on grilled meat or seafood, stirred into pasta salad or anything else you choose!
Click here to make this recipe with pistachios.
Pistachio & Moscato Bundt Cake
Our recipe for pistachio bundt cake is unlike any other bundt cake recipe you have ever tried! And it might be the easiest cake recipe you have ever baked. Just chop, mix, and bake. There’s no need to ice this cake either; you can decorate and serve it with your favorite seasonal fruits and cut flowers.
Click here to make this recipe with pistachios.
Apricot, Pistachio, and Olive Oil Coffee Cake
In this olive oil cake from our friend Bronwen Wyatt, a layer of tender, flavorful pistachio cake is topped with a bright, rich layer of apricot butter and finished with the most addictive pistachio and olive oil streusel.
Click here to make this recipe with pistachios.
Charred Asparagus Mint Pistachio Gremolata
This pistachio-forward recipe from Salt and Wind is a particularly delicious appetizer. You can serve it deconstructed on a platter or on top of crostini. The combination of charred asparagus, creamy burrata, fresh mint gremolata, and lemon olive oil is exquisite!
Click here to make this recipe with pistachios.
Apple Pistachio Crisp
This Apple Pistachio Crisp by our friend Chery Norris from Bakes by Brown Sugar is everything you want in a fall dessert – sweet/tart California apples, warm spices, and a buttery, crunchy pistachio topping. It’s special enough to serve at a holiday meal but easy enough to throw together on a weeknight (why not?).
Click here to make this recipe with pistachios.
Keenan Farms Pistachio White Chocolate Chip Cookies
As we mentioned earlier in our article, Keenan Farms is a family-owned pistachio grower in Kettleman City, California. They’ve been in business since 1972 and today, they are the oldest and one of the largest pistachio processors in the United States. So you can be sure that they know a thing or two about pistachios — both growing them and cooking with them.
They were kind enough to share their famous recipe for Pistachio White Chocolate Chip Cookies.
Click here for this recipe with pistachios.
Step-by-step How To Make Our California-grown Pistachio Brittle Recipe
Our California Grown Pistachio Brittle Recipe is both salty and sweet, with just a touch of heat. Plus, it’s easy to make and gift too! Just follow the directions below to make this brittle recipe for yourself.
- Prepare a baking sheet by lining it with parchment paper or a silicone mat. Spray with non-stick spray or brush with oil or butter. Set it aside.
- In a medium saucepan, combine the sugar, corn syrup, and water. Stir together over medium heat. Put a candy thermometer into the saucepan. Continue stirring and bring the mixture to a boil. Cook it until it reaches 290°F (140°C).
- Add pistachios, butter, and salt to the pan. Stir everything together. At first, the mixture might become stiff, but it will loosen up again. Keep cooking until the caramel turns a pale amber brown (about 300°F/148°C) and the nuts have a toasty smell.
- Remove from heat and quickly stir in the baking soda (it will bubble up a bit).
- Immediately pour the brittle onto the prepared baking sheet. Use an offset spatula or a heatproof rubber spatula (greased with a little cooking spray or butter) to spread it out as thinly as possible.
- Sprinkle the chile-flecked flaky sea salt to your liking on top of the caramel. Let it cool completely.
How to Store Pistachio Brittle
Store pistachio brittle (once it’s completely cooled) in an airtight container at room temperature for 6-8 weeks. Do not refrigerate as the moisture from the fridge will cause the brittle to soften.
A Fun Way to Serve this Pistachio Brittle Recipe.
This brittle recipe is great on its own, but we also like to serve it in unexpected ways too!
Our California-grown Cantaloupe Granita is nothing short of perfection. If you want to dress up this simple frozen dessert with a little extra flair, we suggest garnishing it with our delectable Sweet and Salty Pistachio Brittle.
This crunchy brittle beautifully complements the cool granita with the flavor of California pistachios and a hint of heat from chile-flecked finishing salt, offering a delightful contrast in textures and flavors.
Share your pistachio brittle recipe creations with us by snapping a pic and tagging us on social using #CAGROWN.
Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
Sweet & Salty California-Grown Pistachio Brittle
Ingredients
- ½ cup light corn syrup
- 1 cup sugar
- 3 tablespoons water
- 1 cup California pistachios, raw, shelled, and unsalted
- 1 tablespoon salted butter
- 1 teaspoon coarse kosher salt
- ¾ teaspoon baking soda
- Chile-flecked flaky sea salt or another flaky salt for garnishing
Instructions
- Prepare a baking sheet by lining it with parchment paper or a silicone mat. Spray with non-stick spray or brush with oil or butter. Set it aside.
- In a medium saucepan, combine the sugar, corn syrup, and water. Stir together over medium heat. Put a candy thermometer into the saucepan. Continue stirring and bring the mixture to a boil. Cook it until it reaches 290°F (140°C).
- Add pistachios, butter, and salt to the pan. Stir everything together. At first, the mixture might become stiff, but it will loosen up again. Keep cooking until the caramel turns a pale amber brown (about 300°F/150°C) and the nuts have a toasty smell.
- Remove from heat and quickly stir in the baking soda (it will bubble up a bit).
- Immediately pour the brittle onto the prepared baking sheet. Use an offset spatula or a heatproof rubber spatula greased with a little cooking spray or butter to spread it out as thinly as possible.
- Sprinkle the chile-flecked flaky sea salt to your liking on top of the caramel. Let it cool completely.
- Once cool, break the brittle into pieces. Store the pieces in an airtight container at room temperature.