Salted Pistachio Brittle
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.
Ingredients
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 4 tablespoons unsalted butter
- 1 tablespoon water
- 2 cups granulated sugar
- 1 cup corn syrup, light
- 1 teaspoons salt
- 2 cups pistachios, lightly salted shelled
- 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.
Nutrition
Calories: 179kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 5mgSodium: 129mgPotassium: 106mgFiber: 1gSugar: 28gVitamin A: 101IUVitamin C: 1mgCalcium: 13mgIron: 0.4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Tried this recipe?Let us know how it was!