Pitstachio Brittle
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!
Equipment
- 1 Baking sheet
- 2 reusable baking mat
- 1 candy thermometer or food thermometer
Materials
- 225 g (1 cup) water
- 164 g (1/2 cup) light corn syrup
- 400 g (2 cups) granulated sugar
- 50 g (3 tbsp +2 tsp) vegan butter
- 1 tsp salt
- 3 g (3/4 tsp) baking soda
- 250 g (2 1/2 cups) pistachios (unsalted and unroasted)
Instructions
- Before you start, have everything already measured and prepared because this recipe waits for no man (or woman). Sugar burns very quickly and it's best to have everything ready to use.
- In a heavy bottomed pot, add water, corn syrup, and sugar. Put the heat on medium and stir to dissolve the sugar. Once it begins to boil, don't stir.
- Heat until 290-300°F, remove from heat and add baking soda. Mix quickly as it begins to bubble up.
- Add the pistachios and mix in. Then pour onto a sheet pan lined with a silicone baking sheet. Cover with another baking sheet and smooth down with the bottom of a pan. You want it to be as smooth and even as possible
- When it has cooled down, but it is still pliable, dimple the top with your fingers. This will make it easier to break it apart when it cools. Be careful not to burn yourself.
- Let cool at room temp for at least 2 hours at room temp. Do not cool in the fridge.
- When cooled, put in an airtight container at room temp or put in the freezer for longer storage.