Wow! Wait until you taste this outrageously delicious brittle. It’s the best brittle I’ve ever tasted! It’s light, crunchy and doesn’t stick to your teeth! I love adding pistachio nuts instead of peanuts to make this brittle a little more gourmet. You can vary the nuts by using almonds, pecans, walnuts, hazelnuts or the usual peanuts, if desired. Get ready to roll up your sleeves and work up a sweat because this truly decadent brittle requires lots of stirring. It’s a little skinnier since using reduced-fat butter instead of regular, unsalted nuts and adding a lot less nuts. Homemade brittle is wonderful to have on hand for nibbling or offering to drop-in guests. Beautifully packaged, it also makes a fabulous gift for both Hanukkah and Christmas. You are going to love it!
Prep Time: 10 minutes
Cook Time: 45 minutes
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)
1. In a small bowl mix together the baking soda, 1 teaspoon of water, and vanilla: set aside.
2. In a 3-quart saucepan add the sugar, 1 cup water, and corn syrup and mix well.
3. Cook over medium heat, stirring occasionally to 240 degrees on a candy thermometer- it takes approx 25-30 minutes.
4. Stir in the 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.
5. Remove from heat immediately and stir in the baking soda mixture.
6. Working quickly, pour half the candy mixture on each prepared baking sheet and spread to a ¼- inch thickness.
7. Cool and then break into pieces.
8. Store cooled brittle in an airtight container. Pistachio Brittle will keep for several weeks.
Makes approx. 70 pieces
According to the history of peanut brittle candy, brittle was probably the first candy ever made. Peanut brittle made with corn syrups and nuts began appearing in cookbooks around the 19th century. Because we find peanut brittle recipes most commonly in American cookbooks, it is generally recognized as an American recipe, but it’s safe to assume that brittles have been made in all countries.
The pistachio nut is a member of the cashew family. These nuts of Old Testament antiquity grow throughout the Mediterranean basin. Probably native to Persia, the Greeks glorify them in dozens of honey-drenched pastries.
Pistachios are cholesterol-free and high in monounsaturated fat, which is a good fat and means that they, along with other nuts, will help protect your heart. They contain copper, magnesium, and B vitamins. A one ounce serving of pistachios (about 45 nuts) contains over 10% of the daily requirements of dietary fiber, magnesium, copper, phosphorous, and B vitamins.
Trader Joe’s sells unsalted pistachio pieces in 8 oz bags which is perfect for this recipe.
Weight Watchers (old points) 1
Weight Watchers POINTS PLUS 2
|SKINNY FACTS: for (approx) 1 piece
52 cal 2g fat, 1g protein, 9g carbs, 0g fiber, 37mg sodium, 7g sugar
|FAT FACTS: for (approx) 1 piece
74 cal, 4g fat, 1g protein, 10g carbs, 1g fiber, 90mg sodium, 7g sugar