Name: Salted Pistachio Brittle
Yield: Makes 16 servings
Ingredients: Nonstick vegetable oil spray; 1 cup sugar; 1/2 cup light corn syrup; 1 cup unsalted, shelled raw natural pistachios, very coarsely chopped; 1 tablespoon unsalted butter; 1 teaspoon kosher salt; 3/4 teaspoon baking soda; Coarse gray sea salt (such as fleur de sel or sel gris); A candy thermometer

Here, a coarse sea salt like fleur de sel or sel gris plays a few important roles: It tempers and cuts the richness of the nuts and butter, it adds a concentrated crunch— and it makes the brittle look divine. Break this vibrant green pistachio brittle on top of ice cream or crumble it over rice pudding. Or, do what we do, and eat it straight off the baking sheet.

Ingredients

Makes 16 servings

Nonstick vegetable oil spray

1 cup sugar

1/2 cup light corn syrup

1 cup unsalted, shelled raw natural pistachios, very coarsely chopped

1 tablespoon unsalted butter

1 teaspoon kosher salt

3/4 teaspoon baking soda

Coarse gray sea salt (such as fleur de sel or sel gris)

Special Equipment

A candy thermometer

Step 1
Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside. Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan. Stir over medium heat until sugar dissolves. Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°F, 3-4 minutes.
Step 2
Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up). Continue to cook syrup, stirring often, until thermometer registers 300°F and pistachios are golden brown, 3-4 minutes. Caramel should be pale brown (it will darken slightly as it cools). Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).
Step 3
Immediately pour caramel onto prepared baking sheet and, using a heatproof spatula, quickly spread out as thin as possible. Sprinkle sea salt over and let caramel cool completely. Break brittle into pieces. DO AHEAD: Brittle can be made 1 week ahead. Store airtight between sheets of parchment paper (to prevent sticking) at room temperature.

Leave a Review

Reviews (11)

This brittle is so good and easy! Great gift but be sure to save some for yourself. If you like a spicy/sweet combo, I added 1.5 tsp. of chipotle chili powder and it turned out great!
- hosts9285
- Olympia, WA
- 1/25/2019
Based on the reviews I decided to make as I have a lot of pistachios on hand and going to a holiday party. I have made peanut brittle in the past and figured why not give it a try. Looking at other recipes I thought a bit heavy on the salt, but, it does say “ salted”. Sorry to say, I thought it tasted awful. I felt the “ balance “ between salt and sweet was way off. The salt way over powered the sweet. I find nowadays that chefs seem to overpower their foods with salt. I also use Diamond Crystal Kosher salt. I find Morton Kosher salt is way saltier than the Diamond Crystal. I think the Morton’s Crystal’s are bigger. In any case the taste on this was not good and I threw out. Someone wrote it looked like vomit. It kind of did. I also, would not chop the pistachios. Leave them whole. And I would add another 1/2 cup. You do get the crunch. And then adding more salt on top of it was ridiculous. I’m always curious who comes up with these recipes. Perhaps I’m a bit more critical and my taste buds more sensitive. I went to culinary school and got my degree in pastry.
- lynnar
- Charleston
- 12/25/2018
I made this exactly as described. Everyone who tried it was wowed. I will make this every year at Christmas.
- lmgiangr
- Waterloo, ON
- 12/27/2017
I made this brittle to give as a Christmas gift and it did not disappoint! Everyone loved it. One tip - do not over stir after adding the baking soda or the texture suffers. Great recipe!
- StaceyL
- Illinois
- 1/1/2014
Tried the recipe adding cranberries. Did really add to the recipe, if anything the chewy cranberries took away from the great crunch you get. I will continue making it without other additions.
- Triniruth
- Trinidad W.I.
- 9/11/2013
We were going to a casual dinner with friends and one of them is Lactose intolerant, so I was looking for something she could eat. Everyone at the dinner Loved the brittle, especially the sweet and salt mixture. Going on a weekend with some friends and definitely making it again to take with us. Very easy. Maybe too easy? I also thought that dried cranberries might be a nice twist to add. Will try and give feed back.
- Triniruth
- Trinidad W.I.
- 7/8/2013
I made this for a birthday gift for my uncle. It was very quick and simple, but looked a bit like vomit when I poured it out onto the baking sheet. Tastes AMAZING though. Looked a bit more pretty as it cooled. Will for sure make it again.
- Anonymous
- Chicago
- 1/31/2013
Very nice! I used rosemary infused sugar and added some cardamon. Turned out beautiful!
- Debsie
- 1/26/2013
Easy and delicious. My sig other who complained that he hates brittle the whole time I was making it couldn't stop eating it once it was done. I guess he just hadn't tried MY Salted Pistachio Brittle yet!
- newmanstef
- Kitchener Ontario
- 12/27/2012
Oh my! This is SO GOOD! Easy to make and just down right decadent! I am going to be making this every year. So glad I saw the recipe in time to make it for Christmas. It should have been in the Christmas issue! I wish I could give it 10 forks!
- Anonymous
- 12/23/2012
Tried this recipe after failing the first time making brittle from another recipe I found that was written poorly. This recipe turned our great, I added a 1/2 tsp. Of vanilla and didn’t add the finishing salt at the end, I believe the tsp of salt in the mixture is enough. I think adding some cardamom would be good and next time I’m going to spread out thinner.
- Newke
- Los Angeles
- 6/30/2023