How to Make Pistachio Brittle - Steph’s Stove

Preheat the oven to warm and prepare a sheet pan lined with a silicone mat or parchment paper (sprayed with oil).

In a 2-quart heavy-bottom saucepan, combine 1 cup of granulated sugar, 1/2 cup of light corn syrup, 1/4 cup of water, and 1/4 teaspoon of table salt.

Heat the mixture over medium-high heat until it dissolves and reaches a slow boil, stirring occasionally.

Once the mixture reaches a boil, monitor the temperature with a thermometer, aiming for 300°F.

When the mixture reaches 300°F, remove it from heat and quickly stir in 2 tablespoons of butter until melted.

Add 1 teaspoon of baking soda to the mixture and stir to incorporate, which will create bubbles.

Mix in 1 1/2 cups of pistachios and 1 teaspoon of vanilla extract until well combined.

Pour the mixture onto the prepared sheet pan and spread it out evenly while it's still hot.

Sprinkle 1/2 teaspoon of kosher salt over the top if desired.

Let the brittle cool for about 10-15 minutes before transferring it to a wire rack to cool completely.

Once cool, break the brittle into pieces and enjoy.

Equipment Needed

Spice Level: