Salted Pistachio Brittle

Name: Salted Pistachio Brittle
Total time: 45 min
Yield: 8 servings
Ingredients: 1 spray Nonstick vegetable oil spray; 1 cup sugar; ½ cup light corn syrup; 1 cup unsalted, shelled raw natural pistachios, very coarsely chopped; 1 tablespoon unsalted butter; 1 teaspoon kosher salt; ¾ teaspoon baking soda; 1 pinch Coarse gray sea salt; 1 piece candy thermometer

A delicious homemade candy featuring golden pistachios encased in crispy caramel and finished with flaky sea salt. This sweet and salty brittle makes for a perfect treat or gift.

8 servings

45 min

Published October 4, 2025

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Ingredients

•1 spray Nonstick vegetable oil spray
•1 cup sugar
•½ cup light corn syrup
•1 cup unsalted, shelled raw natural pistachios, very coarsely chopped
•1 tablespoon unsalted butter
•1 teaspoon kosher salt
•¾ teaspoon baking soda
•1 pinch Coarse gray sea salt
•1 piece candy thermometer

Cooking Instructions

1.
Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside. Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan. Stir over medium heat until sugar dissolves. Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°F, 3-4 minutes.
10 min
2.
Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up). Continue to cook syrup, stirring often, until thermometer registers 300°F and pistachios are golden brown, 3-4 minutes. Caramel should be pale brown (it will darken slightly as it cools). Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).
5 min
3.
Immediately pour caramel onto prepared baking sheet and, using a heatproof spatula, quickly spread out as thin as possible. Sprinkle sea salt over and let caramel cool completely. Break brittle into pieces. DO AHEAD: Brittle can be made 1 week ahead. Store airtight between sheets of parchment paper (to prevent sticking) at room temperature.
30 min

Cooking Instructions

Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside. Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan. Stir over medium heat until sugar dissolves. Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°F, 3-4 minutes.

10 min

Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up). Continue to cook syrup, stirring often, until thermometer registers 300°F and pistachios are golden brown, 3-4 minutes. Caramel should be pale brown (it will darken slightly as it cools). Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).

5 min

Immediately pour caramel onto prepared baking sheet and, using a heatproof spatula, quickly spread out as thin as possible. Sprinkle sea salt over and let caramel cool completely. Break brittle into pieces. DO AHEAD: Brittle can be made 1 week ahead. Store airtight between sheets of parchment paper (to prevent sticking) at room temperature.

30 min