This Vegan Pistachio Brittle is easy to make, only 6 ingredients, and so tasty. It comes together in less than 30 minutes, then you have delicious pistachio brittle ready. Vegan, dairy-free, and gluten-free, too!

Brittle is a real crowd-pleaser. You can customize it to your own tastes. This recipe uses pistachios, but you can also use almonds, pecans, macadamia, or peanuts if you want. I have seen versions where they melt chocolate on top of the hot brittle and have a layer of chocolate.

This recipe is a winner because it is only a few ingredients and you can eat it as it is or use in cake decoration, serve it with ice cream, or bake it into cookies. And this vegan pistachio brittle is perfect for sharing.

This recipe is one I would use in my job. We would make this and top olive cakes or eat it straight from the freezer as a snack. I was glad to be able to replicate it at home. You can change the nuts or omit is completely, but be sure to give this recipe a try.

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Ingredients for Vegan Pistachio Brittle

• Light corn syrup. This is to stabilize the sugar and stop crystallization.
• Sugar. I use granulated cane sugar, but you can also use regular sugar.
• Butter. You can use vegan butter from the tub or the stick. If you can only find unsalted, then add an extra 1/2 tsp of salt.
• Salt. Salt is important to bring out the flavors and also balance the sweetness of the brittle. Do not skimp on it.
• Baking soda. To add air to the mixture and lighten the color. You are going to knock any large air bubbles out before they can grow.
• Pistachios. This recipe calls for a LOT of pistachios. You are going to get a handful of pistachios in each piece. Try to get unroasted and unsalted pistachios. Also, save yourself the trouble and get pre-shelled pistachios.

Extra Tips

• Use a scale. A scale just makes sure everything is measured correctly and you get accurate results every single time. They are relatively inexpensive and last a really long time.
• Have the baking sheet ready. Once you add the baking soda and nuts, you have to move fast. Sugar burns really quickly and if you wait too long, the toffee will set in the pan. Be sure to have your baking tray set with a baking mat ready to go.
• Get a thermometer. This sugar needs to be brought to a temperature of 290-300 degrees. That’s only a 10-degree difference! It is a very small window and you could try to eyeball it, but I don’t recommend it unless you are a sugar expert. It is just easier to get a thermometer and make sure it is accurate.
• Heavy bottomed pan. A heavy bottom regulates temperature very well it will prevent hot spots in your pan which will cause the sugar to burn. A non-stick cast iron pot would be good, too.
• Storing this toffee will be easy. Once completely cool, stick in some air-tight containers at room temp or in the freezer. I personally like to put it in the freezer because of the texture of the sugar changes.

Want More?

Try Out Similar recipes below:

• Vegan Chocolate Chip Cookies
• Chocolate Meringue Toadstools
• Fluffy Cardamom Buns

I hope you try this recipe. If you tried this recipe, let me know in the comments below.

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