Salty Pistachio Brittle
A sweet, crunchy, salted brittle that's as versatile as it is delicious! This brittle can be eaten plain, added to other desserts, or crushed and used to sweeten up a granola. Whatever you use it for, rest assured, it's hard to put it down!
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
This recipe can be used swapping out the pistachios for any nuts you like!