No more uneven or unpredictable results! Here’s what you need to know to make delicious brittle candy with a twist…using your favorite nuts. I haven’t found one yet that doesn’t taste great! Pistachio kernels (nuts)are a little softer and I love the flavor. And, feel free to add dried chopped fruits such as candied orange peels, cranberries, or apricots. They add wonderful color and taste so good! Here, I’ve mixed peanuts and pistachios, and a lot of them, for my favorite combination.
Pistachio Brittle Candy - No-Fail Nut Brittle!
Prep time
Cook time
Total time
Pistachios add a flavorful contrast in this fantastic brittle!
Author: Linda Davis
Recipe type: Dessert, Candy, Snack
Cuisine: Californian
Serves:: 3 Cups
Ingredients:
- 1 ½ C White sugar
- ½ C Brown sugar
- 1 C Light corn syrup
- 1 C Raw pistachios
- 2 C Roasted, unsalted peanuts
- ½ t Baking soda
- ⅛ t Kosher sea salt (optional)
- 1 t Vanilla extract
Directions:
- In a medium saucepan over medium-high heat, add white sugar, brown sugar, and corn syrup.
- Heat to 286 degrees, using a candy thermometer.
- Then add 3 cups raw unsalted pistachios, peanuts, or other nuts; cook to 300 degrees.
- Remove from stove; add baking soda, salt, and vanilla that have been stirred together.
- Quickly combine, mixture will foam.
- Pour and spread with a buttered spatula on 2 lightly greased sided baking sheets. When completely cooled, break, and store in tight sealing container (to avoid sticking together).
