Salted Pistachio Brittle
InternationalHardVeganGluten-Free

Salted Pistachio Brittle

A delicious international dish. Completely plant-based. Gluten-free friendly.

Total Time

93 min

Serves

4

Rating

0.0 (0)

Ingredients

  • 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)
  • A candy thermometer

Instructions

  1. 1

    Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside.

  2. 2

    Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan.

  3. 3

    Stir over medium heat until sugar dissolves.

  4. 4

    Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°F, 3-4 minutes.

  5. 5

    Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up).

  6. 6

    Continue to cook syrup, stirring often, until thermometer registers 300°F and pistachios are golden brown, 3-4 minutes.

  7. 7

    Caramel should be pale brown (it will darken slightly as it cools).

  8. 8

    Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).

  9. 9

    Immediately pour caramel onto prepared baking sheet and, using a heatproof spatula, quickly spread out as thin as possible.

  10. 10

    Sprinkle sea salt over and let caramel cool completely.

  11. 11

    Break brittle into pieces.

  12. 12

    DO AHEAD: Brittle can be made 1 week ahead.

  13. 13

    Store airtight between sheets of parchment paper (to prevent sticking) at room temperature.

Cooking Timer

01:33:00
Custom Timer (minutes)

Recipe Info

Prep Time:29 min
Cook Time:64 min
Total Time:93 min
Difficulty:Hard
Servings:4