Sweet & Salty California-Grown Pistachio Brittle
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!
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.
Video
Notes
Brittle recipe slightly adapted from: Cookbooks on Repeat
Nutrition
Calories: 106kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 3mgSodium: 279mgPotassium: 106mgFiber: 1gSugar: 12gVitamin A: 72IUVitamin C: 1mgCalcium: 13mgIron: 0.4mg
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