Pistachio Brittle Recipe

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Pistachio Brittle Recipe
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  1. 1-1/4 cups sugar
  2. 1/3 cup water
  3. 1/3 cup light corn syrup
  4. 1 teaspoon salt
  5. 1/2 cup butter, cubed
  6. 2 cups pistachios, toasted
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon vanilla extract
  1. Butter a 15-in. x 10-in. x 1-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).
  2. 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. Yield: about 1-1/2 pounds.
  1. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
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