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Pistachio brittle recipe

19 ratings

Make this heavenly sweet treat up to 2 weeks ahead of giving. Keep the brittle stored in an airtight container. See method

Ingredients

of the reference intake
Carbohydrate 60.9g Protein 6.8g Fibre 2.9g

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.