Pistachio Brittle

A classic hard candy treat. The secret is adding baking soda at the very end, which aerates the hot sugar syrup, creating a brittle that snaps perfectly but isn’t too hard on your teeth.

Pistachio Brittle

A classic hard candy treat. The secret is adding baking soda at the very end, which aerates the hot sugar syrup, creating a brittle that snaps perfectly but isn’t too hard on your teeth.

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Prep Time 5 minutes mins

Cook Time 18 minutes mins

Total Time 23 minutes mins

Servings: 68 servings

Course: Candy/Snack

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Base: 1 cup sugar 1/2 cup light corn syrup, 1/4 cup water
• Add-ins: 1 cup shelled pistachios 2 tbsp butter (cubed), 1 tsp baking soda, 1 tsp vanilla

Equipment

• Heavy saucepan
• Sugar thermometer
• Baking sheet

Method

 

Instructions

1. Heat sugar, syrup, and water to 325 degrees F (160 degrees C).
2. Add pistachios near the end of cooking.
3. Remove from heat and stir in butter, soda, and vanilla (it will foam).
4. Pour onto a greased baking sheet.
5. Cool completely and snap into shards.

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