by Diana Rattray
This buttery pistachio brittle is a sweet, crunchy, and salty treat. Eat it as a candy or crumble it and sprinkle over cupcakes or ice cream.
PrintSalted 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 1/2 pounds 1x
- Category: Candy
Ingredients
Scale
- 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
- Generously butter a large rimmed baking sheet.
- In a small bowl, combine the vanilla and baking soda; set aside.
- 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.
- 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 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.
