January 29, 2014


Brittle (pistachio) ›

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Pistachio Brittle

Brittle is a delicious sweet treat and perfect for presents. It’s also pretty simple to make and a wonderful showcase for the flavour of our Turkish pistachios. Eat it on its own or crumble into ice cream after churning for a delicious pistachio dessert. The recipe and pictures are by Littleloaf for WhyNut.


Makes about 20 pieces 
150g WhyNut pistachios
125g golden caster sugar
30g soft brown sugar
2 tbsp runny honey
50ml water
¼ tsp bicarbonate of soda
pinch fleur de sel


  • Line a tray with non stick baking parchment.
  • In a medium, heavy bottomed saucepan, toast the pistachios over a medium heat until they begin to release their aromas, 3 – 4 minutes.
  • Tip the toasted pistachios onto the parchment paper and add the sugars, honey and water to the saucepan. Return to the heat and stir until the sugar has dissolved, then bring to the boil.
  • Cook the mixture, stirring frequently, until it reaches 150 degrees C on a sugar thermometer (about 10 minutes). Remove the pan from the heat and add the bicarbonate of soda, fleur de sel and pistachios – the mixture will foam up slightly as you stir.
  •  Scrape the contents of the pan onto the prepared baking tray and, working quickly, spread it level using the back of the spoon.
  • Allow the brittle to cool at room temperature until hard, about one hour. Break into pieces and enjoy. 


  • The syrup in this recipe needs to be cooked until hard crack stage so that it snaps when broken, rather than being sticky or chewy (like toffee). To achieve this, the mixture should reach between 150 and 154 degrees C on a sugar thermometer.
  • If you don’t have a thermometer, test for doneness by dipping a teaspoon into the syrup then into a glass of cold water. If you can crack it off the spoon, it’s done. Also use your eyes – the mixture should be a rich golden brown when ready, but not burnt.
  • Bicarbonate of soda helps to give the brittle a delicate texture. For a richer, slightly chewier brittle, add 2 tbsp butter to the sugar before you bring it to the boil.
  • You can try using other nuts or flavours in this recipe. Peanut brittle is popular in America and spices like cinnamon or even smoky paprika can work well.
  • The brittle should keep in an airtight container with layers of non-stick baking parchment (to prevent the pieces sticking together) for at least a week.

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