Go Back
Pistachio Brittle – Cook with Me: 150 Recipes For The Home Cook – Alex Guarnaschelli

Pistachio Brittle

Course: Dessert
Print Recipe Pin recipe


  • Nonstick cooking spray
  • 1⅓ cup sugar
  • ¼ cup light corn syrup
  • tbsp unsalted butter
  • ¼ tsp almond extract
  • ¼ tsp baking soda
  • 2 tsp Kosher salt
  • cup roasted, salted, shelled pistachios


Make the brittle

  • Line a rimmed half sheet pan with parchment paper and spray a spatula (ideally a silicone one) with cooking spray. In a large nonstick skillet, combine the sugar with ½ cup of water, the corn syrup, butter, and almond extract. Cook over low heat, stirring only occasionally with a wooden spoon, until the sugar melts and turns a light caramel color, 12 to 15 minutes. Remove the pan from the heat and stir in the baking soda, 1 teaspoon of the salt, and the pistachios. Immediately pour the mixture onto the parchment-lined sheet pan and use the greased spatula to spread it out as thin as possible. Sprinkle with the remaining 1 teaspoon salt and set aside for 5 to 10 minutes to cool and harden.


  • Cover the brittle with a layer of plastic wrap or seal it in a large plastic bag, and break it into pieces by hitting it with a rolling pin. Store the brittle in a sealed container at room temperature for up to 3 days.