Brittle candy studded with pistachios is a twist on the traditional peanut brittle candy recipe.
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2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup Land O Lakes® Butter
2 cups salted pistachio nuts
1 teaspoon baking soda
Butter 2 (15x10x1-inch) baking pans; set aside.
Combine sugar, corn syrup and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, 10-15 minutes or until sugar is dissolved and mixture comes to a full boil.
Add butter. Continue cooking, stirring occasionally, 35-40 minutes or until candy thermometer reaches 280°F or small amount of mixture dropped into ice water forms a pliable strand.
Stir in pistachios. Continue cooking, stirring constantly, 15-20 minutes or until candy thermometer reaches 305°F or small amount of mixture dropped into ice water forms a brittle strand.
Remove from heat; stir in baking soda. Pour mixture evenly into prepared pans; spread about 1/4 inch thick. Cool completely; break into pieces.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.