Pistachio Brittle Recipe
Make Pistachio Brittle Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Pistachio Brittle
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pistachio Brittle
Method
Pistachio Brittle
Prepare tools and pistachios
Line a large baking sheet with parchment paper and lightly brush or spray with the neutral oil to prevent sticking. Spread the roasted shelled pistachios in an even layer on the parchment so they will be ready to receive the caramel.
Combine sugar, corn syrup, and water
In a heavy-bottomed medium saucepan (2-3 quart), combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 2 tablespoons water. Stir gently with a silicone spatula or wooden spoon just to moisten the sugar — avoid splashing sugar on the sides of the pan.
Cook to amber stage
Place the pan over medium heat. Without stirring, let the mixture come to a simmer. If needed, gently swirl the pan to promote even melting. Use a wet pastry brush to wash down any sugar crystals on the sides. Clip a candy thermometer to the side of the pan and cook until the mixture reaches 300°F (149°C) — the hard crack/amber stage. This usually takes 6–10 minutes depending on your stove. Watch carefully; sugar can go from amber to burnt quickly.
Add butter, salt, vanilla, and baking soda
As soon as the caramel reaches 300°F (149°C), remove the pan from heat. Immediately add 2 tablespoons unsalted butter, 1/4 teaspoon fine sea salt, 1/2 teaspoon baking soda, and 1/2 teaspoon vanilla extract. Whisk briskly — the baking soda will foam and lighten the caramel. Work quickly but carefully; the mixture will be very hot.
Pour over pistachios
Immediately pour the foamy caramel in an even ribbon over the prepared pistachios on the parchment. Use an offset spatula or the back of a spoon to quickly spread the caramel and nuts into a roughly 1/8- to 1/4-inch-thick layer. If you prefer thinner brittle, spread more; for chunkier pieces, keep it thicker.
Cool and set
Allow the brittle to cool completely at room temperature, about 30–45 minutes. Do not refrigerate, as moisture can make it sticky. Once fully set and hard, lift the parchment and break the brittle into pieces using your hands or tap with a knife or rolling pin wrapped in a towel to control piece size.
Store
Store cooled pistachio brittle in an airtight container at room temperature with layers separated by parchment paper for up to 2 weeks. Keep away from humid environments.