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Pistachio Brittle

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 212-213)

Gluten-Free Pistachio Brittle: In the style of popular peanut brittle, this pistachio brittle is a crunchy and sweet treat sure to please.

Pistachio Brittle

Gluten-Free Recipe Card and Pictures

Gluten-Free Pistachio Brittle
2 Cups Sugar
¼ Teaspoon Cream of Tartar
½ Cup Water
1 Cup Light Corn Syrup
2½ Tablespoons Butter
1 Teaspoon Vanilla
1½ Cups Salted Pistachios
1 Teaspoon Baking Soda
Approximately one square foot of ½" thick brittle.
Baker’s Tip

Light corn syrup refers to the color of the corn syrup, meaning not dark. It does not mean thin or reduced-calorie corn syrups.

Although you can try to get the proper results by gauging the temperature by the color of the cooking candy (reaching a deep caramel color), a candy thermometer is recommended. A heat resistant spatula (the silicone type work well) is recommended too.

Read all instruction steps first to make sure you are prepared for each step, as candy cooking moves fast when desired temperatures are reached. Use care when working with hot sugar syrup, as it can cause severe burns.

Substitute roasted salted peanuts or other nuts for the pistachios if you prefer.

  1. In medium saucepan combine first four ingredients (sugar, cream of tartar, water and corn syrup).
  2. Cook on medium high heat, stirring occasionally, for approximately 18 minutes or until mixture is a deep caramel in color (if using a candy thermometer, bring to approximately 340°F).
  3. Turn off heat and immediately add butter and vanilla; mix until butter is melted (adding butter/vanilla will make the mixture turn foamy). Immediately stir in nuts and baking soda.
  4. Pour the mixture on a cookie sheet or jelly-roll pan lined with ungreased parchment paper (to contain hot mixture when poured, use a sheet/pan with ½" or higher sides). Spread mixture evenly over sheet with wooden spoon until desired thickness is obtained.
  5. Allow to cool completely.
  6. To break up the brittle, flip the brittle so that the parchment paper is on top. Using a kitchen mallet (or clean hammer), gently hit parchment in order to break brittle.
  7. Store in air tight container or plastic bag.

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