Best 8 Pistachio Brittle Recipes

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Indulge in the tantalizing world of pistachio brittle, a delectable confection that tantalizes taste buds with its alluring combination of sweet, nutty, and buttery flavors. This classic treat, often associated with festive occasions and holiday cheer, is a symphony of caramelized sugar, roasted pistachios, and a hint of salt, resulting in a delightful textural experience that captivates the senses. Embark on a culinary journey as we unveil the secrets behind crafting this irresistible delicacy, with three enticing recipes that cater to various dietary preferences and skill levels.

Our first recipe, the Traditional Pistachio Brittle, embodies the essence of this classic treat. With its straightforward ingredients list and easy-to-follow instructions, this recipe is perfect for novice bakers and those seeking a nostalgic taste of homemade goodness.

For those seeking a healthier alternative, our Vegan Pistachio Brittle offers a delectable compromise. This recipe utilizes wholesome ingredients such as maple syrup and coconut oil, providing a guilt-free indulgence without sacrificing any of the delectable flavors.

Finally, our Gluten-Free Pistachio Brittle caters to those with dietary restrictions. This delectable variation employs alternative flours to create a delectable brittle that caters to individuals with gluten sensitivities or allergies, ensuring that everyone can savor this delightful treat.

So, prepare your taste buds for a delightful adventure as we delve into the world of pistachio brittle, exploring three tantalizing recipes that cater to diverse preferences and dietary needs. Let's embark on this culinary journey and unravel the secrets behind creating this enchanting confection.

Here are our top 8 tried and tested recipes!

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.

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

"This crunchy nut brittle is a favorite of my family," reports Cheryl Brungardt of Wheat Ridge Colorado. "It's a snap to prepare as a last-minute holiday gift. Be careful moving it in and out of the microwave, though, because the syrup gets very hot," she cautions.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3/4 pound.

Number Of Ingredients 7

1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon butter
1/2 cup shelled natural pistachios
1 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • In a 2-qt. microwave-safe bowl, combine sugar, corn syrup and salt. Microwave, uncovered, on high for 3 minutes. Stir. Microwave 2 minutes longer. Stir in butter and pistachios. Microwave on high for 30-60 seconds or until mixture turns a light amber (it will be very hot). Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread out. Refrigerate for 20 minutes or until firm; break into small pieces. Store in an airtight container.

Nutrition Facts : Calories 137 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 171mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 1g protein.

SALTED PISTACHIO BRITTLE



Salted Pistachio Brittle image

Provided by Alison Roman

Categories     Dessert     Pistachio     Low Cholesterol     Edible Gift     Candy Thermometer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1 cup sugar
1/2 cup light corn syrup
1 cup unsalted, shelled raw natural pistachios, very coarsely chopped
1 tablespoon unsalted butter
1 teaspoon kosher salt
3/4 teaspoon baking soda
Coarse gray sea salt (such as fleur de sel or sel gris)
Special Equipment
A candy thermometer

Steps:

  • Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside. Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan. Stir over medium heat until sugar dissolves. Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°F, 3-4 minutes.
  • Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up). Continue to cook syrup, stirring often, until thermometer registers 300°F and pistachios are golden brown, 3-4 minutes. Caramel should be pale brown (it will darken slightly as it cools). Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).
  • Immediately pour caramel onto prepared baking sheet and, using a heatproof spatula, quickly spread out as thin as possible. Sprinkle sea salt over and let caramel cool completely. Break brittle into pieces. DO AHEAD: Brittle can be made 1 week ahead. Store airtight between sheets of parchment paper (to prevent sticking) at room temperature.

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

PISTACHIO BRITTLE CHEESECAKE



Pistachio Brittle Cheesecake image

Categories     Cake     Food Processor     Mixer     Cheese     Chocolate     Dairy     Bake     Christmas     Cream Cheese     Pistachio     Winter     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 16

Crust:
1 (5 1/2-ounce) package shortbread cookies
1/2 cup natural unsalted pistachios
1/4 cup sugar
1/4 cup (1/2 stick) chilled unsalted butter, diced
filling and topping
3 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 teaspoon ground cardamom
4 large eggs, room temperature
2 1/4 cups sour cream
1/2 cup pear nectar
2 tablespoons all purpose flour
2 teaspoons vanilla extract
5 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
Pistachio Brittle

Steps:

  • For crust:
  • Preheat oven to 350°F. Blend shortbread, nuts and sugar in processor until nuts are finely ground. Add butter; process until moist clumps form. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake crust until golden, about 15 minutes. Cool crust.
  • For filling and topping:
  • Beat cream cheese, sugar and cardamom in large bowl until smooth. Beat in eggs 1 at a time. Add 1 cup sour cream, pear nectar, flour and vanilla and beat until blended. Pour filling over crust.
  • Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes. Transfer cheesecake to rack; let cool 10 minutes.
  • Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth (do not allow bottom of bowl to touch water). Cool chocolate to lukewarm; whisk in remaining 1 1/4 cups sour cream.
  • Spread topping over warm filling. Refrigerate cake uncovered overnight. Cut around pan sides; release pan sides. Place cake on platter. Stand brittle pieces on edge in topping on cheesecake.

PISTACHIO BRITTLE



Pistachio Brittle image

Provided by Larraine Perri

Categories     Candy     Nut     Dessert     Christmas     Low Fat     Low Cal     Tree Nut     Pistachio     Vegan     Edible Gift     Christmas Eve     Self     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 24 pieces

Number Of Ingredients 9

vegetable oil cooking spray
1 cup sugar
1/4 cup light corn syrup
1/4 cup water
2 tablespoons unsalted butter
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 cup dry-roasted shelled unsalted pistachios

Steps:

  • Line a baking sheet with parchment paper; lightly coat paper with vegetable oil cooking spray. In a medium saucepan over medium-high heat, bring 1 cup sugar, 1/4 cup light corn syrup, 1/4 cup water and 2 tablespoons unsalted butter to a simmer; cook, stirring often, until mixture is a medium caramel color, 12 to 15 minutes. Remove from heat. Stir in 1/4 teaspoon baking soda (mixture will foam), 3/4 teaspoon kosher salt, 1/2 teaspoon pure vanilla extract and 1 cup dry-roasted shelled unsalted pistachios. Pour onto baking sheet; spread into an even layer. Cool completely. Break into 24 pieces.

SWEET & SPICY PISTACHIO BRITTLE



Sweet & Spicy Pistachio Brittle image

I noticed a poll being taken on Facebook, peanut brittle vs almond bark. I was glancing through the comments when I noticed a comment about a sweet and spicy pistachio brittle. I immediately messaged this gal, asking if I could have the recipe. A few days later, she sent it to me. I was sooooo happy!!! I made it almost right...

Provided by Wendy Rusch

Categories     Other Desserts

Number Of Ingredients 12

2 c sugar
1 tsp cinnamon
1/2 tsp cayenne pepper (i used 1/8tsp)
1/2 tsp nutmeg
1/4 tsp all spice
3/4 c light corn syrup (you can use 1c and omit maple syrup)
1/4 c real maple syrup
1/4 c water
1 stick butter, cubed
2 c shelled salted pistashios, whole
1 c roasted salted almonds, whole
1 tsp baking soda

Steps:

  • 1. Line a jelly roll pan (10x15 or 11x17) with foil, butter or spray foil and set aside.
  • 2. In a heavy 3qt saucepan add sugar, cinnamon, cayenne, nutmeg, allspice, syrups and water. Cook over medium heat, stirring occasionally until sugar is disolved and mixture comes to a full boil. Add butter, continue cooking, stirring occasionally, until candy thermometer reaches 300
  • 3. Then stir in nuts until well mixed. Remove from heat, stir in soda until foamy. Immediately pour mixture, while still foamy onto prepared pan, spreading to 1/8"-1/4" thickness. Cool completely. Break into pieces. Store in air tight container.

Tips:

  • Use raw unsalted pistachios for the best flavor and texture.
  • Toast the pistachios before using them to enhance their flavor.
  • Use a heavy-bottomed saucepan for making the brittle to prevent burning.
  • Stir the brittle constantly while it is cooking to prevent it from burning.
  • Remove the brittle from the heat as soon as it reaches the desired color.
  • Pour the brittle onto a greased baking sheet and let it cool completely before breaking it into pieces.
  • Store the brittle in an airtight container at room temperature.

Conclusion:

Pistachio brittle is a delicious and easy-to-make candy that is perfect for any occasion. With its sweet and nutty flavor, pistachio brittle is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give pistachio brittle a try. You won't be disappointed!

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