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Pistachio Brittle

"This crunchy nut brittle is a favorite of my family," reports Cheryl Brungardt of Wheat Ridge Colorado. "It's a snap to prepare as a last-minute holiday gift. Be careful moving it in and out of the microwave, though, because the syrup gets very hot," she cautions.
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    3/4 pound

Ingredients

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon butter
  • 1/2 cup shelled natural pistachios
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Directions

  • In a 2-qt. microwave-safe bowl, combine sugar, corn syrup and salt. Microwave, uncovered, on high for 3 minutes. Stir. Microwave 2 minutes longer. Stir in butter and pistachios. Microwave on high for 30-60 seconds or until mixture turns a light amber (it will be very hot). Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread out. Refrigerate for 20 minutes or until firm; break into small pieces. Store in an airtight container.
Nutrition Facts
1 ounce-weight: 137 calories, 3g fat (0 saturated fat), 1mg cholesterol, 171mg sodium, 29g carbohydrate (24g sugars, 1g fiber), 1g protein.
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