“This is a great variation on peanut brittle. You can also try this with macadamia nuts or cashews. You need to use a candy thermometer.”

Ingredients Nutrition


  1. Grease a cookie sheet and a spatula with butter or if you have a silicone baking sheet line a cookie sheet with it.
  2. In a heavy medium saucepan combine butter, water, sugar and corn syrup. Clip a candy thermometer to the saucepan. Cook over high heat until the mixture reaches 310 F which should take about 15 minutes. To prevent the sugar from crystallizing wash down the pan several times with a pastry brush that has been dipped in water.
  3. When the mixture is almost up to temperature, in a small bowl combine the baking soda and the vanilla.
  4. Once the mixture reaches 310 F quickly stir in the pistachios and the salt with a wooden spoon or silicone spatula. Make sure the nuts are completely coated. Add the vanilla and baking soda mixture over the heat and stir. The mixture will start to stiffen.
  5. Once the brittle is cooked you need to work very quickly before it set up. Pour the brittle out onto the prepared cookie sheet and spread it out with a wooden spoon or a silicone spatula. Set it aside to cool.
  6. TIP: Have ready another cookie sheet, another silicone baking mat and a pair of good potholders. Place the cookie sheet upside down on the counter and put the baking mat on it right side up (stickiest side up). Right after you pour and spread the brittle flip the extra pan with the baking mat on top of the brittle so that the stickier side is on top of the brittle. Press down hard with the potholders – the pan will get hot so be sure to use potholders. Press evenly to shape the brittle so it comes out the same thickness.
  7. After 5 minutes run a buttered spatula under the brittle to loosen it. Set it aside to cool completely. When it's cooled break it into pieces. Store in an airtight container between sheets of wax paper or parchment paper. In hotter weather store it in the refrigerator.

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