Ashley Thai Salted Pistachio Brittle

Salted Pistachio Brittle

Pistachio Brittle

My Salted Pistachio Brittle recipe is the perfect topper for almost any dessert. An elegant balance of salty and sweet with a whole lot of crunch, this easy-to-make brittle is sure to meet your sweet tooth's needs. Enjoy during the holidays or year-round. 

1 1/2 cups light corn syrup w/ vanilla
1/2 cup granulated sugar
2 tablespoons water
1 cup shelled raw pistachios, lightly smashed
3 tbsp unsalted butter, cubed
½ tbsp orange extract
1/2 teaspoon baking soda
STEP 1 Combine corn syrup, sugar, and water in a medium saucepan over high heat and bring to a boil. Stir constantly so that the sugar dissolves.

STEP 2 To the saucepan, add the orange extract, pistachios and butter. Continue to stir until the mixture reaches 300 degrees F. This will take about 20 minutes. Remove from heat and add baking soda and stir until the mixture is well combined.

STEP 3 Moving quickly but carefully, pour the hot mixture onto a rimmed baking sheet lined with parchment paper. Spread it with a spoon and light season with sea salt. 

FIN. Allow the brittle to cool completely before then breaking into pieces. Serve on top of your favorite desserts, like my rice pudding

Special kitchen equipment needed:
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