This Pistachio Nut Brittle recipe creates a delicious treat that offers a unique twist on the classic nut brittle. Pistachios have a mild, slightly sweet, and buttery flavor that pairs beautifully with the caramelized sugar in the brittle.
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The natural green hue of pistachios adds an elegant and festive visual element to the brittle, making it particularly attractive for holiday platters or as a gift.
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Ingredients
Gather the following ingredients to create the pistachio nut brittle:
- Granulated sugar
- Water
- Unsalted butter
- Corn syrup: light or dark corn syrup may be used
- Baking soda
- Pistachios: use roasted, shelled and salted pistachios.
See recipe card for quantities.
Instructions
Follow the steps below to create the pistachio nut brittle. Please use caution as the caramel is quite hot and may cause severe burns (this is not a good recipe to make with children).
Prepare a baking half-sheet pan by lining with a silicone baking mat, or parchment paper or lightly grease with butter.
Combine granulated sugar, water, butter and corn syrup in a heavy-duty pan (note: using a heavy-duty pan helps ensure even heat distribution).
Begin heating over medium-high heat stirring occasionally until the mixture begins to boil. Stop stirring once it begins boiling. If sugar crystals begin to form on the side of the pan, wipe the inside of the pan with a clean brush dipped in cold water to remove any sugar crystals.
Continue to cook until the caramel reaches 300℉. This will take 8 - 12 minutes. Do not stir the mixture.
Remove from heat, add the baking soda and stir briefly. Use caution as the caramel may sputter. Add the pistachios and stir quickly to ensure all nuts are coated with the caramel.
Working quickly, pour the mixture onto a prepared sheet pan. Smooth the mixture with a spatula. Cool the nut brittle completely (about 40 minutes) and break into pieces. Enjoy!
Safety Precautions
Please use the utmost caution while making this recipe. When boiling sugar one should use caution as mishaps can lead to injury. The caramel will be heated to 300° Fahrenheit, it can cause severe burns if it comes into contact with your skin. Some people prefer to work with oven mitts.
Variations
Feel free to dress up your pistachio brittle! Consider the following options:
- Sweet & salty - sprinkle one teaspoon of coarse sea salt over the brittle after spreading on the pan. Do this while it is still warm so the salt adheres.
- White chocolate - pistachios and white chocolate complement each other. Melt some white chocolate, dip pieces of pistachio brittle in the chocolate and place on wax paper until the chocolate sets.
- Dried cranberries - sprinkled a handful of chopped, dried cranberries over the top of the brittle after spreading in the pan and before the brittle cools. The cranberries add a bit of tartness to the sweet brittle and add a festive color when making for the holidays.
Equipment
I recommend the following equipment to make the pistachio brittle:
- Baking half-sheet pan
- Parchment paper or a silicone baking mat
- Measuring cups and spoons
- Heavy-duty saucepan
- Candy thermometer
- Heat resistant spatula
- Offset metal spatula
Storage
Like other brittles, pistachio nut brittle has a good shelf life when stored in an airtight container. It keeps well for up to 6 weeks if stored away from humidity.
I do not recommend freezing the brittle as water crystals may form during defrosting.
Top Tips
- Work quickly once the caramel reaches 300℉. Remove from heat immediately so caramel stops cooking. Carefully stir in the baking soda (it may sputter when added), stir in the pistachios and spread to desired thickness on prepared pan.
- If sugar crystals begin to form on the side of the pan, wipe the inside of the pan with a clean brush dipped in cold water to remove any sugar crystals
FAQ
How do I get even sized pieces of pistachio brittle?
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📋 Recipe
Pistachio Nut Brittle Recipe
Equipment
- 1 Baking half-sheet pan
- 1 Parchment paper or silicone baking mat
- Measuring cups and spoons
- Heavy Duty Saucepan
- Heat-Resistant Spatula
- Offset metal spatula
Ingredients
- 2 Cups Granulated Sugar
- ½ Cup Water
- 8 Tablespoons Unsalted Butter
- ⅓ Cup Corn Syrup (Dark or Light)
- ½ teaspoon Baking Soda
- 12 Ounces Pistachios Shelled
Instructions
- Prepare a baking half-sheet pan by lining with a silicone baking mat, or parchment paper or lightly grease with butter.
- Combine granulated sugar, water, butter and corn syrup in a heavy-bottomed sauce pan.2 Cups Granulated Sugar, ½ Cup Water, 8 Tablespoons Unsalted Butter, ⅓ Cup Corn Syrup
- Begin heating over medium-high heat stirring occasionally until the mixture begins to boil. Stop stirring once it begins boiling.
- Wipe the inside of the pan with a clean brush dipped in cold water to remove any sugar crystals.
- Continue to cook until the caramel reaches 300℉. This will take 8 - 12 minutes.
- Remove from heat, add the baking soda and stir briefly. Use caution as the caramel may sputter.½ teaspoon Baking Soda
- Add the shelled pistachios and stir quickly to ensure all nuts are coated with the caramel.12 Ounces Pistachios
- Working quickly, pour the mixture onto the prepared pan. Smooth the mixture with a spatula.
- Cool the pistachio brittle completely (about 40 minutes) and break pieces.
- Enjoy!
Notes
-
- Please use caution as the caramel is quite hot and may cause severe burns (this is not a good recipe to make with children).
- Work quickly once the caramel reaches 300℉. Remove from heat immediately so caramel does not keep cooking, carefully stir in the baking soda (it may sputter when added), stir in the pistachios and spread to desired thickness on prepared pan.
-
- If sugar crystals begin to form on the side of the pan, wipe the inside of the pan with a clean brush dipped in cold water to remove any sugar crystals
Emily says
This is so delicious! I love incorporating pistachio into different dessert recipes, so this is a win in my books.