PISTACHIO NUT BRITTLE
I love Pistachios and wanted to come up with my own brittle recipe. This is my take on a great pistachio flavored brittle. It was a hit with my family and hope you enjoy it too.
Provided by Vseward Chef-V
Categories Candy
Time 25m
Yield 36 pieces
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. (180 C).
- Spread the nuts on a baking tray and toast them in the oven until light golden, 6 to 8 minutes, turning the nuts after 4 minutes so they toast evenly. Remove them from the oven and let them cool to room temperature.
- Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir once to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
- Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 12 - 15 minutes. Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
- As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda, vanilla and Pistachios.
- Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
- When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.
Nutrition Facts : Calories 96.6, Fat 5.6, SaturatedFat 2, Cholesterol 6.8, Sodium 84.5, Carbohydrate 11.3, Fiber 0.7, Sugar 8.3, Protein 1.4
RICH PISTACHIO BRITTLE
Here's a fun twist on traditional brittle. Pistachios not only add wonderful taste to the rich, buttery candy, but delicious texture. -Valonda Seward, Coarsegold, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Butter a 15x10x1-in. pan, set aside. In a large saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Carefully add butter and pistachios; cook and stir until mixture reaches 284° (soft-crack stage)., Remove from the heat; stir in baking soda and vanilla. Immediately pour into prepared pan. Spread to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts : Calories 161 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 215mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
PISTACHIO BRITTLE
"This crunchy nut brittle is a favorite of my family," reports Cheryl Brungardt of Wheat Ridge Colorado. "It's a snap to prepare as a last-minute holiday gift. Be careful moving it in and out of the microwave, though, because the syrup gets very hot," she cautions.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3/4 pound.
Number Of Ingredients 7
Steps:
- In a 2-qt. microwave-safe bowl, combine sugar, corn syrup and salt. Microwave, uncovered, on high for 3 minutes. Stir. Microwave 2 minutes longer. Stir in butter and pistachios. Microwave on high for 30-60 seconds or until mixture turns a light amber (it will be very hot). Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread out. Refrigerate for 20 minutes or until firm; break into small pieces. Store in an airtight container.
Nutrition Facts : Calories 137 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 171mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 1g protein.
PISTACHIO BRITTLE
Steps:
- Spray a quarter-sheet tray with cooking spray.
- Combine the baking soda and vanilla paste in a small bowl and reserve.
- In a medium heavy-bottomed saucepan, combine the sugar, syrup, butter and 1 tablespoon water with a wooden spoon. Bring the mixture to 280 degrees F slowly over medium heat. Add the pistachios and cook, stirring constantly, until the mixture reaches 300 degrees F, or hard-crack. Remove from the heat and carefully add the baking soda and vanilla paste mixture, continuing to stir.
- Carefully turn out onto the greased sheet tray and spread thinly and evenly with a spoon. Sprinkle sea salt flakes over the top. Let cool at room temperature until hardened, 20 to 30 minutes.
- Break into pieces. Eat as-is or with vanilla ice cream. Store any remaining in an airtight container.
PISTACHIO BRITTLE
A little something different to make as a gift or for a holiday party. **This recipe has been altered since the original post.
Provided by Bev I Am
Categories Candy
Time 42m
Yield 12-16 pieces
Number Of Ingredients 6
Steps:
- Place pistachios on baking sheet; bake in 300 degree F oven to keep warm while preparing candy.
- Combine sugar, butter, water and corn syrup in saucepan.
- Cook, without stirring, to soft crack stage (275 degrees F) on candy thermometer.
- Add lemon extract and pistachios.
- Pour onto foil lined baking sheet.
- Cool.
- Break into serving-size pieces.
- Makes approximately 36 pieces.
Nutrition Facts : Calories 194.7, Fat 12.2, SaturatedFat 5.4, Cholesterol 20.3, Sodium 55.8, Carbohydrate 20.9, Fiber 1.1, Sugar 17.9, Protein 2.2
PISTACHIO BRITTLE
Provided by Valerie Bertinelli
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Line a baking sheet with a silicone baking mat or a piece of foil lightly greased with canola oil spray.
- Combine the sugar, corn syrup and water in a medium saucepot fitted with a candy thermometer. Bring to a boil without stirring; cook until the mixture reaches 305 degrees F (the hard-crack stage), 12 to 15 minutes -- the sugar will become deeply caramelized.
- Remove the pot from the heat and carefully add the butter, baking soda, vanilla paste and fennel; the sugar will bubble up and incorporate all the ingredients on its own. With a heatproof rubber spatula, stir in the pistachios and then immediately spread the mixture onto the prepared baking sheet in an even layer. While the brittle is still hot, zest the orange evenly over the top and sprinkle with flaky sea salt.
- Let the brittle cool completely before breaking into small pieces. Serve immediately or store in an airtight container at room temperature. For longer storage, place the brittle in a zip-close bag, remove any excess air, and freeze for up to 1 month.
SALTED PISTACHIO BRITTLE
Provided by Alison Roman
Categories Dessert Pistachio Low Cholesterol Edible Gift Candy Thermometer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- 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.
- 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).
- 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.
PISTACHIO BRITTLE
Around the holidays, most individuals will pull out their beloved family recipe for peanut brittle, except me. I don't care for peanuts; however, I do find myself in love with brittle made with cashews, pecans, macadamia nuts, the list goes on, including pistachios! A candy thermometer is a must for this recipe due to the golden syrup! It's also best to use superfine granulated sugar as it melts better, and for best results make this when it is not humid.
Provided by thedailygourmet
Categories Candy Brittle
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.
- Combine 3/4 cup plus 2 tablespoons sugar, butter, water, and salt in a saucepan over medium heat. Cook and stir until butter has melted, 3 to 5 minutes. Add syrup and stir until the sugar is completely dissolved and melted, about 5 minutes.
- Allow mixture to come to a boil, stirring constantly. Once mixture reaches 310 degrees F (155 degrees C), remove saucepan from heat. Stir in pistachios, baking soda, and cayenne (mixture will foam).
- Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to the prepared baking sheet and spread out with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 17.2 g, Cholesterol 10.2 mg, Fat 8.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 155.5 mg, Sugar 10.6 g
PISTACHIO BRITTLE
Provided by Larraine Perri
Categories Candy Nut Dessert Christmas Low Fat Low Cal Tree Nut Pistachio Vegan Edible Gift Christmas Eve Self Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 24 pieces
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper; lightly coat paper with vegetable oil cooking spray. In a medium saucepan over medium-high heat, bring 1 cup sugar, 1/4 cup light corn syrup, 1/4 cup water and 2 tablespoons unsalted butter to a simmer; cook, stirring often, until mixture is a medium caramel color, 12 to 15 minutes. Remove from heat. Stir in 1/4 teaspoon baking soda (mixture will foam), 3/4 teaspoon kosher salt, 1/2 teaspoon pure vanilla extract and 1 cup dry-roasted shelled unsalted pistachios. Pour onto baking sheet; spread into an even layer. Cool completely. Break into 24 pieces.
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PISTACHIO BRITTLE | TESCO REAL FOOD
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PISTACHIO-ROSE BRITTLE | FOOD & WINE
From foodandwine.com
- Lightly grease a large rimmed baking sheet with ghee; set aside. Heat almonds, ghee, and saffron in a small skillet over medium, stirring often, until almonds are lightly toasted, 3 to 4 minutes. Transfer to a medium bowl. Stir in vanilla and salt; set aside. Roughly chop 1/4 cup pistachios, and set aside.
- Cook granulated sugar, brown sugar, corn syrup, and 1/2 cup water in a large saucepan over medium-high, swirling pan occasionally, until a candy thermometer registers 270°F, 10 to 14 minutes. Stir in almond mixture and remaining 1/2 cup pistachios. Cook, stirring gently and constantly with a wooden spoon, until candy thermometer registers 290°F (soft-crack stage), 2 to 3 minutes. Remove from heat, and remove candy thermometer. Add baking soda, and stir until mixture is evenly foamy. Immediately pour mixture onto prepared baking sheet. Quickly spread into a roughly 13- x 9-inch rectangle (about 1/4 inch thick). Sprinkle with rose petals and reserved 1/4 cup chopped pistachios.
PISTACHIO BRITTLE RECIPE | BON APPéTIT
From bonappetit.com
- Spray baking sheet with nonstick spray. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat; boil until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes.
- Stir nuts into caramel and immediately pour onto prepared sheet. Working quickly and carefully (caramel is very hot and hardens fast), press tip of small knife into edges of caramel and gently stretch in all directions to form very thin sheet, approximately 12 by 10 inches. Cool brittle completely.
- Break brittle into irregular pieces. DO AHEAD Can be prepared 3 days ahead. Store airtight at room temperature.
CHOCOLATE CARDAMOM CREAM TART WITH PISTACHIO-SESAME BRITTLE
From foodandwine.com
- In the bowl of a food processor, combine the flour, sugar, and salt; pulse a few times to blend. Add the butter and pulse until the mixture resembles coarse meal. Add 3 tablespoons water and pulse just until the mixture is moistened and holds together when gently squeezed. Add up to 1 more tablespoon water if necessary but be careful not to make the dough too wet. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to lift and press the dough into a cohesive piece. Wrap with plastic and shape into a flat rectangle. Chill for at least 1 hour (and up to 3 days).
- In a small pot, combine the milk and cardamom; bring to a simmer over medium-high. Turn the heat off and let stand, covered, for at least 30 minutes (or up to an hour).
- Place the bittersweet and milk chocolate in a medium bowl and place a fine-mesh sieve on top. In a small bowl, whisk together the cornstarch and sugar.
PISTACHIO BRITTLE RECIPE | GOOD FOOD
From goodfood.com.au
- Place 170g of shelled, unsalted pistachios on an oven tray and roast in a pre-heated 180C oven for 10-12 minutes. Allow the nuts to cool.
- In a saucepan combine 270g of sugar, a 1/4 cup each of water and light corn syrup and 2 1/2 tbsp of butter. Cook over medium heat until the mixture is a light caramel colour. Remove from heat and quickly whisk in 3/8 of a tsp of baking powder, a pinch of salt and the pistachios.
PERSIAN CANDY: PISTACHIO BRITTLE + VIDEO | SILK ROAD RECIPES
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- Line a rimmed baking sheet with parchment paper and lightly coat with nonstick spray or line baking sheet with silicon mat.
- Crush the saffron threads with the back of a spoon in small bowl. Soak saffron in rose water in a small bowl and set aside.
- Bring sugar, corn syrup, honey, and 2 tablespoons of water to a boil in a medium saucepan fitted with candy thermometer over medium heat. Stir to mix and dissolve sugar. Cook, swirling occasionally, until thermometer registers 290°F, about 5 minutes.
PISTACHIO BRITTLE RECIPE | MYRECIPES
From myrecipes.com
- Combine sugar, corn syrup, 1/4 cup water, and salt in a medium, heavy saucepan. Bring to a boil over medium heat until a candy thermometer registers 250°. Add pistachios; cook 15 minutes or until temperature reaches 300°, stirring frequently.
- Remove from heat; stir in butter, baking soda, and vanilla. Pour pistachio mixture onto prepared pan, spreading evenly into a 12 x 8-inch rectangle. Cool completely; break into pieces before serving.
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- Make the pastry crust at least 30 minutes in advance: Mix dry ingredients in a bowl. Cut chilled butter into small pieces and use a pastry cutter or fork to work into the flour mixture until it’s almost fully incorporated. Add 4 Tbsp. ice water (you can add more later if need band work dough together for just a few moments more until it is smooth and cohesive. Add another ½ or full Tbsp. of ice water if it’s too dry or crumbly. Form into a disk about 1” thick and cover in plastic wrap. Place in the fridge.
- Prepare the filling: Place sliced peaches in a bowl, and douse with lemon juice, sugar, and spices. Toss lightly just to coat. Make the egg wash now as well, beating one egg in a bowl and setting in the fridge to use on the pastry crust later.
- Assemble the galette: Preheat oven to 400º. When the dough has chilled at least 30 minutes, remove from the fridge and lightly dust a piece of parchment paper with flour (the dough will stay on this parchment paper for baking, so it can be as big as the cookie sheet you’ll bake on). Begin to flatten the disk of dough by tapping its surface (really you’ll be smacking it, but that sounds a bit violent, doesn’t it?) in a circle with the rolling pin—flattening it out as you go. When it’s about 1/2” thick, start to roll it out into a larger circle. Ultimately it should be about 1/4” thick.
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SALTED PISTACHIO BRITTLE RECIPE | BON APPéTIT
From bonappetit.com
- 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°, 3-4 minutes.
- 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° 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).
- Immediately pour caramel onto pre- pared baking sheet and, using a heat- proof 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.
PISTACHIO BRITTLE RECIPE | LEITE'S CULINARIA
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- Line a rimmed baking sheet with parchment paper, nonstick aluminum foil, or a silicone baking mat. Spray a spatula (preferably a silicone one) with cooking spray.
- In a large nonstick skillet over medium-low heat, combine the sugar, water, corn syrup, butter, and almond extract. Cook, stirring only occasionally with a spatula or wooden spoon, until the sugar melts and the temperature reaches hard-crack stage, 300°F (149°C) on an instant-read or candy thermometer, which should take 15 to 20 minutes. The mixture will bubble throughout the cooking and may barely change to a light golden color.
- Remove the skillet from the heat and quickly and carefully stir in the baking soda, 1 teaspoon of salt, and the pistachios.
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