Pistachio brittle recipe
Make this heavenly sweet treat up to 2 weeks ahead of giving. Keep the brittle stored in an airtight container.
See method- Serves 6
- 10mins to prepare and 20mins to cook
- 515 calories / serving
Ingredients
- 60g (2oz) butter
- 180g (6oz) caster sugar
- 200ml (7fl oz) golden syrup
- 200g (7oz) pistachio nuts, shelled
Each serving contains
- Energy
- 2145kJ 515.0kcal
- Fat
- 29g
- Saturates
- 8g
- Salt
- 0.9g
- Sugars
- 60g
of the Reference intake
Carbohydrate 60.9gProtein 6.8gFibre 2.9g
Method
- Lightly oil a large, nonstick baking sheet. Place the butter, caster sugar and a tbsp of water into a large nonstick pan and heat gently, stirring until the butter dissolves. Pour in the golden syrup. Continue stirring over a low heat until the sugar has completely dissolved.
- Bring to the boil, reduce the heat and allow to bubble gently for about 10 minutes until it turns a rich amber. To test if it’s ready, drop a small blob of the mixture into ice cold water – it will harden if the mixture has been cooked long enough.
- Beat in the pistachio nuts, then immediately pour onto the oiled baking sheet. Allow to set, snap into bite-sized pieces. Transfer to gift bags (separating the pieces with nonstick baking paper to avoid them sticking together), secure with ribbon and label.
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