Pistachio Brittle

Pistachio Brittle

Even at crunch time during the hectic holidays, this six-ingredient candy is simple to make.

Prep Time

45

Minutes

Total Time

1:45

Hr:Mins

Makes

64

pieces

2
cups sugar
1
cup light corn syrup
1/2
cup water
1
cup butter
2
cups salted shelled pistachios
1
teaspoon baking soda
  1. Heat oven to 200°F. Grease 2 cookie sheets. In heavy 5- to 6-quart saucepan, place sugar, corn syrup and water. Heat to boiling over medium heat, stirring frequently. Stir in butter.
  2. Cook over medium heat, stirring occasionally for about 10 minutes until candy thermometer reaches 240°F. Meanwhile, place cookie sheets in oven. (Warm cookie sheets allow the candy to spread easily before it sets up.)
  3. Stir pistachios into sugar mixture; continue cooking, stirring frequently, until candy thermometer reaches 300°F. Remove from heat; stir in baking soda (mixture will be light and foamy).
  4. Remove cookie sheets from oven; pour candy onto cookie sheets. With buttered spatula, spread until candy is about 1/4-inch thick. Cool completely, about 1 hour. Break into pieces. Store in tightly covered container.
Makes 64 pieces
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
You can use any kind of combination of salted nuts; cashews, pecans or almonds are crunchy and delicious in brittle.

Nutrition Information:

1 Serving (1 Piece)
  • Calories 90
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 45mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 0g,
    • Sugars 8g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.