Greek Pistachio Brittle Recipes

PISTACHIO BRITTLE

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.

CRUNCHY PISTACHIO BRITTLE

Steps:

• Gather the ingredients.
• Butter a rimmed baking sheet generously, or lay out a large silicone baking mat or sheet of lightly oiled parchment paper .
• Combine the vanilla and baking soda in a small cup or bowl; set aside.
• Combine the butter, water, sugar, and syrup in a deep medium saucepan.
• Attach the candy thermometer so it is in the liquid but not touching the bottom or side of the pan.
• Cook the mixture over medium heat, stirring frequently, until the sugar has dissolved and the mixture reaches 280 F.
• Add the pistachios (the temperature will go down temporarily) and continue cooking, stirring constantly, until the mixture reaches 300 F / 138 C.
• Immediately remove the pan from the heat and stir in the reserved baking soda and vanilla mixture. Pour the mixture out onto the buttered baking sheet or silicone baking mat.
• Spread quickly, if necessary and let cool.
• The brittle will set and harden in about 10 to 20 minutes.
• Break the candy up into smaller pieces.
• Store at room temperature in an airtight container, separated by pieces of parchment paper or waxed paper.
• The brittle should keep for up to one month.
• Enjoy.

GREEK PISTACHIO BRITTLE

Steps:

• Heat the honey in a medium saucepan to 130C (270F).
• Remove from heat and stir in the pistachios and lavender.
• Spread the pasteli onto a silpat or nonstick parchment. If using parchment, cover with another piece of parchment.
• Using a rolling pin roll out the pasteli to a thin sheet, about 1 cm (1/8 inch) thick.
• Cut into squares or diamonds when cool and keep stored in a cool, dry place.

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

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.

YOGURT WITH PISTACHIO BRITTLE

Steps:

• Lightly coat an 8" square baking dish with cooking spray. In a small saucepan, cook sugar over low heat, stirring occasionally with a silicone spatula or wooden spoon, until sugar melts and turns lightly golden, about 12 minutes. Remove from heat and add nuts, stirring quickly to combine. Immediately pour brittle into baking dish; spread evenly into a 1/4- to 1/2-inch-thick layer and sprinkle with salt. Use a sharp knife to score the brittle into 8 wedges. Let cool completely. Remove brittle from pan and break into wedges. Chop wedges into small pieces. Divide yogurt, honey, apricots and brittle among 8 bowls.

PISTACHIO BRITTLE

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.

PISTACHIO BRITTLE

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.

RICH PISTACHIO BRITTLE

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.

SALTED PISTACHIO BRITTLE

Steps:

• Spray a small rimmed baking sheet with cooking spray; set aside.
• Combine sugar, honey, and 2 tablespoons water in a small saucepan over medium-high heat. Bring to a boil without stirring, and cook until deep golden brown, 4 to 5 minutes. Pour onto prepared baking sheet. Immediately sprinkle evenly with pistachios and salt. Let cool completely.
• Break into pieces as desired.

PISTACHIO BRITTLE

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.

PASSOVER PISTACHIO BRITTLE

Steps:

• Line a baking sheet with a nonstick baking mat; set aside. In a medium bowl, mix together farfel, pistachios, and cayenne pepper; set aside.
• Place sugar and salt in a medium saucepan; add 1/3 cup water and mix to thoroughly dampen. Place saucepan over medium-high heat and cook until medium amber in color, swirling and brushing down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Carefully add butter (mixture will bubble up). Stir until melted and well combined.
• Working quickly, add farfel mixture and stir to combine. Pour mixture onto prepared baking sheet; using an offset spatula, spread into a very thin layer. Let cool completely. Break brittle into pieces before serving.