Pistachio & Pine Nut Brittle

10
Servings
2.25h
Prep Time
15m
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
OK

Nutritional

  • 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

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