This Salty Pistachio Brittle is salty, crunchy, sweet and perfectly nutty. It’s majorly addicting and extremely versatile. Throw it on top of ice cream, crush it into granola and sprinkle over yogurt, or eat it straight off the tray! The choice is yours.
If you’ve never made brittle before, it can be a little intimidating, but with the help of a candy thermometer, it comes together in a pinch!
I hope you love this Salty Pistachio Brittle as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics #fortheperfectbite on Instagram.
Salty Pistachio Brittle
Equipment
- Candy Thermometer
Ingredients
- 1 cup granulated sugar
- ½ cup corn syrup
- 1 cup salted pistachios shelled and roughly chopped
- 1 tbsp butter
- 2 tsp flaky salt divided
- ¾ tsp baking soda
Instructions
- Combine the sugar, corn syrup, and 3 tablespoons water in a medium saucepan, and mix together over medium heat until all ingredients are dissolved.
- Gently bring the sugar mixture to a boil and monitor with a candy thermometer, continuing to heat until the mixture reaches 290°F.
- Then, stir the chopped pistachios, butter, and 1 teaspoon of the salt into the sugar mixture. Continue to heat the mixture, stirring constantly, until its temperature hits 300°F.
- Finally, sprinkle the baking soda over the sugar syrup and rapidly mix to incorporate.
- Just after adding the baking soda, pour mixture onto a baking sheet lined with parchment paper. Spread the brittle out as thin as possible with a spatula.
- Sprinkle the remaining 1 teaspoon salt over the surface. Let the brittle cool completely (at least 2 hours) before breaking into any size pieces you’d like.
- Serve.
Notes
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Let’s see your skills! Tag me in your pictures @fortheperfectbite on Instagram.
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