Pistachio Brittle without Corn Syrup
User Reviews
5
Pistachio Brittle without Corn Syrup
Description
The Pistachio Brittle without Corn Syrup recipe starts by dissolving sugar, water, and a pinch of salt and cooking it carefully over medium-high heat until it turns a deep golden amber color, indicating caramelization. Once the caramel reaches the target temperature, shelled pistachios are stirred in, and the mixture is poured onto a buttered baking sheet to cool and harden. This process creates a crunchy, sweet brittle with the distinct flavor and crunch of pistachios.
The recipe also mentions an alternative preparation that includes baking soda and butter, which, when added to the hot caramel, causes the mixture to foam and results in a lighter, airier texture in the brittle. However, the provided instructions focus on the simpler version without soda.
The brittle hardens as it cools for about 30 minutes, after which it can be broken into pieces. It stores well in an airtight container, making it convenient for preparing ahead or gifting.
Ingredients
- ½ Tablespoon butter softened, for baking sheet
- 1 cup sugar
- 1/4 cup water
- Pinch salt
- ¾ c pistachios shelled
If you decide to try the baking soda version you will also need:
- ½ teaspoon baking soda
- 1 T butter
Instructions
This is the version without baking soda. For that version substitute step 3 in the notes for the step 3 here.
- Butter a rimmed baking sheet; set aside. Stir together sugar, water and salt in a medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar is dissolved.
- Continue cooking without stirring until mixture turns golden amber and temperature is approximately 330 F.
- Remove pan from heat. Stir in nuts. Immediately pour mixture onto buttered baking sheet.
- Let cool completely, about 30 minutes. Break into pieces. Store in airtight container.
Notes
- Butter the baking sheet well to prevent sticking when pouring out the caramel mixture.
- Monitor the sugar mixture closely to reach the right amber color and 330°F temperature without burning.
- For a lighter, foamier brittle, substitute step 3 with the baking soda and butter version as described in the notes.
- Allow the brittle to cool fully before breaking it into pieces to ensure it sets properly.
- Store broken pieces in an airtight container to keep the brittle crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 69mg | 3% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
