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–+ servings

The BEST Pistachio Brittle

The BEST Pistachio Brittle

Ingredients
  

  • 1½ teaspoons baking soda (make sure it’s fresh)
  • 1 teaspoon water
  • 1 teaspoon vanilla extract
  • 1½ cups sugar
  • 1 cup water
  • 1 cup light corn syrup
  • 3 tablespoons reduced-fat butter
  • 8  ounces shelled pistachio pieces (unsalted)

Instructions
 

  • In a small bowl, mix together baking soda, 1 teaspoon of water and vanilla: Set aside.
  • In a 3-quart saucepan, add sugar, 1 cup water and corn syrup. Mix well.
  • Cook over medium heat, stirring occasionally to 240 degrees on a candy thermometer. It takes approx 25-30 minutes.
  • Stir in butter and pistachio nuts. Cook stirring constantly until the thermometer reaches 300 degrees. Watch carefully to make sure it doesn’t burn. This takes approx 10-15 minutes.
  • Remove from heat immediately and stir in baking soda mixture.
  • Working quickly, pour half the candy mixture on each prepared baking sheet and spread to a ¼-inch thickness.
  • Cool completely. Break into pieces.
  • Store cooled brittle in an airtight container. Pistachio brittle will keep for several weeks.

Nutrition

Serving: 1pieceCalories: 52kcalCarbohydrates: 9gProtein: 1gFat: 2gSodium: 37mgSugar: 7gPlus Points: 2