Pistachio brittle recipe

  • Serves 6
  • 10mins to prepare and 20mins to cook
  • 515 calories / serving
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Make this heavenly sweet treat up to 2 weeks ahead of giving. Keep the brittle stored in an airtight container.

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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  • Ingredients

  • 60g (2oz) butter
  • 180g (6oz) caster sugar
  • 200ml (7fl oz) golden syrup
  • 200g (7oz) pistachio nuts, shelled
  • Energy 2145kj 515kcal 26%
  • Fat 29g 41%
  • Saturates 8g 40%
  • Sugars 60g 67%
  • Salt 0.9g 15%

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


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