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Pistachio Brittle

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By Betty Crocker Kitchens
Updated Mar 2, 2010
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Even at crunch time during the hectic holidays, this six-ingredient candy is simple to make.

Pistachio Brittle

  • Prep Time 45 min
  • Total 1 hr 45 min
  • Servings 64
  • Ingredients 6
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Ingredients

  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1 cup butter
  • 2 cups salted shelled pistachios
  • 1 teaspoon baking soda

Instructions

  • Step 
    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.
  • Step 
    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.)
  • Step 
    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).
  • Step 
    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.

Nutrition

90 Calories
4 1/2g Total Fat
0g Protein
11g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Piece
Calories
90
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
45mg
2%
Potassium
40mg
1%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
8g
Protein
0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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