Skip to content
Pistachio brittle recipe

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

  • Serves 6
  • 10mins to prepare and 20mins to cook
  • 515 calories / serving


  • 60g (2oz) butter
  • 180g (6oz) caster sugar
  • 200ml (7fl oz) golden syrup
  • 200g (7oz) pistachio nuts, shelled

Each serving contains

  • Energy

  • 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


  1. 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.
  2. 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.
  3. 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.

See more Edible gifts

You may also like

Be the first to comment

Before you comment please read our community guidelines.