Salted Pistachio Brittle Recipes

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SALTED PISTACHIO BRITTLE



Salted Pistachio Brittle image

Recipe from "The Martha Stewart Show" TV kitchen

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 5

Nonstick vegetable cooking spray
1/4 cup sugar
1 tablespoon honey
1 tablespoon finely chopped, raw, shelled pistachios
1/4 teaspoon coarse sea salt, such as Fleur de Sel

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



Pistachio Brittle image

Provided by Aaron May

Categories     dessert

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 9

Nonstick cooking spray, for the pan
1/2 teaspoon baking soda
1/2 teaspoon vanilla paste
2 cups granulated sugar
3/4 cup real maple syrup
4 tablespoons unsalted butter
2 cups raw pistachios
Large sea salt flakes
Vanilla ice cream, for serving, optional

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



Pistachio Brittle image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
2 tablespoons unsalted butter
1 teaspoon baking soda
1/2 teaspoon vanilla bean paste
1/4 teaspoon ground fennel
1 cup roughly chopped roasted, salted pistachios
1 orange
Flaky sea salt

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



Salted Pistachio Brittle image

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

Nonstick vegetable oil spray
1 cup sugar
1/2 cup light corn syrup
1 cup unsalted, shelled raw natural pistachios, very coarsely chopped
1 tablespoon unsalted butter
1 teaspoon kosher salt
3/4 teaspoon baking soda
Coarse gray sea salt (such as fleur de sel or sel gris)
Special Equipment
A candy thermometer

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.

CHOCOLATE PISTACHIO BRITTLE



Chocolate Pistachio Brittle image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 pounds

Number Of Ingredients 10

3 cups sugar
1 1/2 cups light corn syrup
1 1/2 cups water
3 cups salted pistachios, plus 1 cup coarsely chopped
4 1/2 tablespoons unsalted butter
1 tablespoon pure vanilla extract
1 1/2 teaspoons baking soda
Praline Dust
1 1/2 pounds best-quality semisweet chocolate, coarsely chopped
Vegetable spray

Steps:

  • Spray a baking sheet with vegetable spray, wiping off any excess with a paper towel; set aside. In a large heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to combine. Cover, and bring to a boil over high heat. Cook until sugar is dissolved. Uncover, reduce heat to medium, and continue to cook without stirring until the sugar mixture reaches 295 degrees.on a candy thermometer. Remove from heat.
  • Stir in 3 cups pistachios, the butter, vanilla, and baking soda. Return to heat, and cook, stirring constantly, until the mixture reaches 300 degrees.on a candy thermometer. Remove from heat, and pour mixture onto prepared baking sheet. Working quickly, spread mixture until about 1/4 inch -thick. Set aside to cool.
  • In a small bowl, combine praline dust and chopped nuts; set aside. Melt chocolate in the top of a double boiler set over a pot of simmering water. Pour one-half of the chocolate over the brittle, spreading with an offset spatula to cover completely. Sprinkle with half of the praline dust mixture. Transfer to refrigerator until set, about 15 minutes. Remove from refrigerator. Turn and coat other side with chocolate and sprinkle with remaining praline dust mixture. Chill until set, about 15 minutes. When chocolate is completely set, break into irregular pieces.

RICH PISTACHIO BRITTLE



Rich Pistachio Brittle image

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

1-1/4 cups sugar
1/3 cup water
1/3 cup light corn syrup
1 teaspoon salt
1/2 cup butter, cubed
2 cups pistachios, toasted
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

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



Pistachio Brittle image

"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

1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon butter
1/2 cup shelled natural pistachios
1 teaspoon baking soda
1 teaspoon vanilla extract

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



Pistachio Brittle image

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

nonstick cooking spray
¾ cup superfine sugar
2 tablespoons superfine sugar
½ cup unsalted butter
1 tablespoon water
½ teaspoon coarse salt
⅔ cup golden syrup (such as Lyle's®)
2 cups chopped roasted pistachios
1 teaspoon baking soda
1 pinch cayenne pepper

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



Pistachio Brittle image

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

vegetable oil cooking spray
1 cup sugar
1/4 cup light corn syrup
1/4 cup water
2 tablespoons unsalted butter
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 cup dry-roasted shelled unsalted pistachios

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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  • 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.


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