Saturday, December 4, 2010

Pistachio Brittle

I was looking for something sweet, but not a cookie. And this is what I found. It is definitely sweet and definitely not a cookie. But it also has more complexity than that statement gives it credit for. This brittle has salted pistachios on the inside and a light dusting of sea salt on the outside. Which combines into salty & sweet deliciousness that transcends what sweet or salty is ever able to accomplish on it own. Know what I mean?

Fair warning: this is NOT for people who are trying to avoid putting on holiday weight (as you'll see the main ingredients are sugar, corn syrup, and butter). Nor is it a recipe that you can make and then just put away somewhere until your husband eats it. Because, I had to hide the salty/sweet pieces from myself. Yes - they are currently in a container that is on a shelf I would need a step stool to reach and that's a little too embarrassing even for me.

But if you're looking for a gorgeous and super tasty treat that travels really well to bring to a loved one's house (and then leave there for everyone else to eat to keep yourself from eating it all) - this recipe is done super quickly and doesn't even really require a candy thermometer (you can eyeball it). Enjoy!

Pistachio Brittle from Kristin Silverman

1/2 cup water
2 cups sugar
1/3 cup light corn syrup
1 stick butter, in chunks
1/2 teaspoon baking soda
12 ounces shelled, salted, roasted pistachios
sea salt flakes

1. Combine the water, sugar, corn syrup, and butter in a large saucepan with tall sides. Turn the heat to medium-high; the mixture will start to boil pretty quickly. Stirring occasionally, let boil for about 20 minutes (or until it gets a dark amber color and starts to smell a little like burnt caramel) (or until your candy thermometer reads 300 F).

2. Remove the mixture from the heat and carefully stir in the baking soda (the mixture will bubble/foam a bit - just stir).

3. Add in the pistachios and stir until well incorporated, but work quickly.

4. Pour the whole thing onto a large baking sheet with high sides and spread with a spatula until evenly distributed. Evenly sprinkle sea salt on top.

5. Let cool for 30 minutes and then break apart into chunks (I used a clean hammer). Yum!


  1. So creative! Love the addition of pistachio, I've made peanut brittle tons, but never thought outside of the box before!

    Go you!

  2. thanks Em! brittle really is a nice vehicle for creative additions