Pistachio & Pine Nut Brittle

Prep Time
Cook Time
2h 30m
Ready In

"Great little snack! I tend to make this at the holidays because of the cranberries. Can be stored in an airtight container for 1 week."

Original recipe yields 10 servings


  • Serving Size: 1 (43.6 g)
  • Calories 140.8
  • Total Fat - 7.6 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 4.6 mg
  • Sodium - 179.9 mg
  • Total Carbohydrate - 17.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 15.6 g
  • Protein - 2 g
  • Calcium - 8.9 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

Line a baking sheet with parchment paper.

Step 2

Combine the first 3 ingredients in a medium, heavy saucepan over medium-high heat, stirring just until combined. Bring to a boil. Cook without stirring until a candy thermometer registers 335 degrees or until it is dark golden brown in color.

Step 3

Remove from the heat. Stir in pistachios and the remaining ingredients (the mixture will bubble). Quickly pour the mixture onto the prepared pan and spread to about 1/2 inch thickness.

Step 4

Cool about 2 hours or until completely cool. Break the brittle into bite size pieces and enjoy!

Tips & Variations

  • Parchment Paper



Wow - this IS a tasty little snack! I really like the combination of nuts and cranberries - so different than other brittles I've had. I didn't spread it quite so thick, and found it rather chewy (as opposed to brittle). Maybe I didn't let it set long enough. But it still tastes fantastic. Thanks for sharing!

review by:
(1 Jul 2022)