Salted Pistachio Brittle

This buttery salted pistachio brittle is everything a candy should be—crunchy, sweet, and just a little salty. It’s the kind of treat that feels both nostalgic and modern, with flaky sea salt giving it a gourmet touch.

Whether you’re making it for gifting, snacking, or to crumble over cupcakes or ice cream, this brittle is a versatile addition to your holiday or everyday candy lineup. The pistachios add a mild, nutty richness that pairs perfectly with the caramelized sugar.

Ingredient Notes

• Pistachios: Lightly salted and shelled—roasted pistachios give extra depth.
• Corn syrup: Prevents crystallization and keeps the brittle smooth and crunchy.
• Butter: Adds richness and helps create that snappy texture.
• Sea salt: Use fine sea salt in the mixture and flaky salt on top for contrast.
• Baking soda + vanilla: Creates air bubbles in the candy for a lighter texture and balanced flavor.

Steps to Make Salted Pistachio Brittle

1. Start by buttering a large rimmed baking sheet or placing a silicone mat on the surface. Mix together the baking soda and vanilla in a small bowl and set it aside for later.
2. In a heavy saucepan, combine the butter, water, sugar, and corn syrup. Attach a candy thermometer and cook the mixture over medium heat, stirring often, until it reaches 280°F. Add the pistachios and salt and keep stirring until the temperature hits 300°F.
3. Once it’s ready, quickly remove the pan from the heat and stir in the vanilla and baking soda mixture. Immediately pour the mixture onto your prepared pan and spread it out slightly. While it’s still hot, sprinkle it with flaky or coarse sea salt. Let the brittle cool and harden for 10 to 20 minutes before breaking into pieces.

Recipe Variations

• Try different nuts. Use roasted almonds, pecans, or a mixed nut blend instead of pistachios.
• Add spice. Stir in a pinch of cayenne or cinnamon with the pistachios for a warm twist.
• Dip it in chocolate. Once set and broken, dip pieces halfway into melted chocolate and let them firm up again.

Serving Suggestions

• Serve pieces in bowls or jars at holiday gatherings.
• Add crumbled brittle to the top of frosted cupcakes or sundaes.
• Pair with coffee or give as part of a homemade treat box.

Salted Pistachio Brittle

Diana

This buttery pistachio brittle is finished with flaky sea salt. Enjoy it as candy or crumble the brittle and sprinkle pieces over cupcakes or ice cream.

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Servings 1 1/2 pounds

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Course Candy

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Ingredients

  

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• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 4 tablespoons unsalted butter
• 1 tablespoon water
• 2 cups granulated sugar
• 1 cup light corn syrup
• 1 teaspoons fine sea salt
• 2 cups lightly salted shelled pistachio nuts
• flaky or coarse sea salt

Instructions

• Prepare the pan and baking soda mixture. Generously butter a large rimmed baking sheet. In a small bowl, combine the vanilla and baking soda; set aside.
• Cook the sugar syrup mixture. Combine the butter, water, sugar, and corn syrup in a deep, heavy saucepan. Attach a candy thermometer to the pan. Cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture reaches 280 F. Add the salt and pistachios (the temperature will go down temporarily) and continue cooking, stirring constantly, until the mixture reaches 300 F.
• Finish the candy. Immediately remove the mixture from the heat and stir in the baking soda and vanilla mixture. Pour out onto the buttered baking sheet or silicone baking mat. Spread, if necessary and sprinkle with coarse sea salt. The brittle should set in about 10 to 20 minutes.
• Break it into pieces and enjoy! Break the brittle up into smaller pieces. Store at room temperature in an airtight container, separated by pieces of parchment or wax paper. The brittle should keep for up to 1 month.

Keyword pistachio brittle

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