PISTACHIO BRITTLE
Around the holidays, most individuals will pull out their beloved family recipe for peanut brittle, except me. I don't care for peanuts; however, I do find myself in love with brittle made with cashews, pecans, macadamia nuts, the list goes on, including pistachios! A candy thermometer is a must for this recipe due to the golden syrup! It's also best to use superfine granulated sugar as it melts better, and for best results make this when it is not humid.
Provided by thedailygourmet
Categories Candy Brittle
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.
- Combine 3/4 cup plus 2 tablespoons sugar, butter, water, and salt in a saucepan over medium heat. Cook and stir until butter has melted, 3 to 5 minutes. Add syrup and stir until the sugar is completely dissolved and melted, about 5 minutes.
- Allow mixture to come to a boil, stirring constantly. Once mixture reaches 310 degrees F (155 degrees C), remove saucepan from heat. Stir in pistachios, baking soda, and cayenne (mixture will foam).
- Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to the prepared baking sheet and spread out with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 17.2 g, Cholesterol 10.2 mg, Fat 8.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 155.5 mg, Sugar 10.6 g
CRUNCHY PISTACHIO BRITTLE
Steps:
- Gather the ingredients.
- Butter a rimmed baking sheet generously, or lay out a large silicone baking mat or sheet of lightly oiled parchment paper .
- Combine the vanilla and baking soda in a small cup or bowl; set aside.
- Combine the butter, water, sugar, and syrup in a deep medium saucepan.
- Attach the candy thermometer so it is in the liquid but not touching the bottom or side of the pan.
- Cook the mixture over medium heat, stirring frequently, until the sugar has dissolved and the mixture reaches 280 F.
- Add the pistachios (the temperature will go down temporarily) and continue cooking, stirring constantly, until the mixture reaches 300 F / 138 C.
- Immediately remove the pan from the heat and stir in the reserved baking soda and vanilla mixture. Pour the mixture out onto the buttered baking sheet or silicone baking mat.
- Spread quickly, if necessary and let cool.
- The brittle will set and harden in about 10 to 20 minutes.
- Break the candy up into smaller pieces.
- Store at room temperature in an airtight container, separated by pieces of parchment paper or waxed paper.
- The brittle should keep for up to one month.
- Enjoy.
Nutrition Facts : Calories 180 kcal, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 94 mg, Sugar 28 g, Fat 7 g, ServingSize 1 1/2 pounds (24 servings), UnsaturatedFat 0 g
RICH PISTACHIO BRITTLE
Here's a fun twist on traditional brittle. Pistachios not only add wonderful taste to the rich, buttery candy, but delicious texture. -Valonda Seward, Coarsegold, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Butter a 15x10x1-in. pan, set aside. In a large saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Carefully add butter and pistachios; cook and stir until mixture reaches 284° (soft-crack stage)., Remove from the heat; stir in baking soda and vanilla. Immediately pour into prepared pan. Spread to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts : Calories 161 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 215mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
PISTACHIO BRITTLE
Steps:
- Spray a quarter-sheet tray with cooking spray.
- Combine the baking soda and vanilla paste in a small bowl and reserve.
- In a medium heavy-bottomed saucepan, combine the sugar, syrup, butter and 1 tablespoon water with a wooden spoon. Bring the mixture to 280 degrees F slowly over medium heat. Add the pistachios and cook, stirring constantly, until the mixture reaches 300 degrees F, or hard-crack. Remove from the heat and carefully add the baking soda and vanilla paste mixture, continuing to stir.
- Carefully turn out onto the greased sheet tray and spread thinly and evenly with a spoon. Sprinkle sea salt flakes over the top. Let cool at room temperature until hardened, 20 to 30 minutes.
- Break into pieces. Eat as-is or with vanilla ice cream. Store any remaining in an airtight container.
PASSOVER PISTACHIO BRITTLE
A little sugar, a little spice, and a whole lot of crunch make this easy Passover-ready recipe a family-friendly treat.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Line a baking sheet with a nonstick baking mat; set aside. In a medium bowl, mix together farfel, pistachios, and cayenne pepper; set aside.
- Place sugar and salt in a medium saucepan; add 1/3 cup water and mix to thoroughly dampen. Place saucepan over medium-high heat and cook until medium amber in color, swirling and brushing down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Carefully add butter (mixture will bubble up). Stir until melted and well combined.
- Working quickly, add farfel mixture and stir to combine. Pour mixture onto prepared baking sheet; using an offset spatula, spread into a very thin layer. Let cool completely. Break brittle into pieces before serving.
PISTACHIO BRITTLE
Provided by Valerie Bertinelli
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Line a baking sheet with a silicone baking mat or a piece of foil lightly greased with canola oil spray.
- Combine the sugar, corn syrup and water in a medium saucepot fitted with a candy thermometer. Bring to a boil without stirring; cook until the mixture reaches 305 degrees F (the hard-crack stage), 12 to 15 minutes -- the sugar will become deeply caramelized.
- Remove the pot from the heat and carefully add the butter, baking soda, vanilla paste and fennel; the sugar will bubble up and incorporate all the ingredients on its own. With a heatproof rubber spatula, stir in the pistachios and then immediately spread the mixture onto the prepared baking sheet in an even layer. While the brittle is still hot, zest the orange evenly over the top and sprinkle with flaky sea salt.
- Let the brittle cool completely before breaking into small pieces. Serve immediately or store in an airtight container at room temperature. For longer storage, place the brittle in a zip-close bag, remove any excess air, and freeze for up to 1 month.
PISTACHIO BRITTLE WITH ICE CREAM
Our take on chikki, an Indian candy, uses pistachios but feel free to substitute almonds or cashews in this brittle candy recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Coat a 13-by-17-inch rimmed baking sheet with cooking spray. Sift pistachios using a fine sieve to remove dust and fine pieces. Heat sugar and water in a heavy saucepan over medium-high heat, stirring occasionally with a wooden spoon and washing sides of pan often with a wet pastry brush to prevent crystals from forming, until dark golden, about 9 minutes.
- Stir in pistachios, and immediately pour mixture onto baking sheet. Distribute pistachios evenly using a rubber spatula. Let stand until hardened, about 15 minutes.
- Lightly bang baking sheet on a counter to break brittle into pieces. Serve with ice cream.
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